CONTEST CLOSED: Vanilla Yogurt Tiramisu: Because Bacteria has Never Tasted This Good (and win a Yogurt Maker, too!)

By Mikka Wee/July 23, 2013

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Yogurt is a popular ingredient used in a wide variety of dishes and cuisines. Sometimes, it’s also used as a substitute in recipes for things like sour cream and other similar tart agents. However, because yogurt contains live bacteria cultures, it can sometimes be finicky to handle.

One problem with yogurt is that it’s very sensitive to changes in temperature. For example, did you know that once chilled yogurt is taken outside the fridge and allowed to warm up to room temperature, all of its live bacteria (which provides all of its valuable health benefits) quickly die? With our perpetually warm weather, it’s easy to waste and ruin the yogurt we buy without us even realizing it.

EasiYo, a New Zealand-based yogurt brand, believes there’s a better way for consumers to enjoy their yogurt. They encourage yogurt lovers to make yogurt fresh instead of purchasing the chilled variety. This DIY system ensures that the yogurt is at its freshest state when it is consumed. This means that the fresh yogurt has a higher probiotic count (that’s what they call the good bacteria).

Probiotics help maintain balance in your gut, ensuring good digestion and immunity from certain ailments. Since we know these bacteria die swiftly when exposed to heat (and if you live in the Philippines, you know it’s always hot everywhere), it’s best to consume the food that contains them as close as possible to when it’s made.

Now, you might be wondering how it’s even possible to culture fresh yogurt from the comforts of your own home. It’s simple, EasiYo has this simple non-electric machine that helps you make the yogurt. It’s pretty cool. What’s great about it is that you can make up to a full kilogram of yogurt per batch. It’s also highly portable. You can take this yogurt maker anywhere you want, the beach, on a boat, to the movies–just in case any yogurt-related emergencies pop up while you’re away.

EasiYo is available in the following supermarkets: SM, Rustan’s, Shopwise, Landmark, Cash and Carry, Makati Supermarket, Robinsons, Unimart, and Pioneer Center. Once you’ve bought it, here’s how to use it:

Step 1

Easiyo Step1

Half-fill the yogurt jar with cool drinking water. Thoroughly mix in the contents of the yogurt sachet. You can also add 2 to 4 tablespoons of sugar to sweeten it up, if you want. Top up the container with more cool water. Replace the lid and shake.

Step 2

Easiyo Step2

Push the baffle down inside the yogurt maker as far as it will go, then pour boiling water into the yogurt maker. Make sure that it reaches the top of the internal baffle only. Otherwise, you’ll ruin the entire batch.

Easiyo Step3

Step 3

Easiyo Step4

Place the jar inside. The boiling water will rise up around the base of the jar. Put the lid on the yogurt maker.

Easiyo Step5

Now you have to be patient about this. Leave the yogurt maker for 8-12 hours until the yogurt is set. It should look like taho, but we swear it’s yogurt. Once it has achieved that taho-like consistency, you can store the yogurt jar in the refrigerator.

EasiYo is usually served chilled with your choice of toppings. It’s also a great low-calorie alternative to milk, cream, sour cream, even mayonnaise.

In the recipe below, we’re using the EasiYo yogurt in place of cream cheese or ricotta to make our Vanilla Yogurt Tiramisu.

Easiyo Tiramisu1

We love EasiYo’s Vanilla Yogurt in this recipe. It works really well and it’s pretty darn tasty, too. It mimics the taste of vanilla ice cream mixed with a hint of the yogurt tang. The yogurt alone has a balanced flavor, not too sweet, but not too tangy. It was perfect to play around with for this dessert.

Easiyo Tiramisu2

The cocoa and the coffee work well with the yogurt, and just like a regular tiramisu, it was really decadent but light. Plus, the fact that we used yogurt made us feel a little less guilty about indulging our sweet tooth. I mean, hey, it’s packed with all those good probiotics, right? Strengthening our immunity and improving our digestive systems have never been this delicious.

Easiyo Tiramisu3

Vanilla Yogurt Tiramisu

Total Time: 2 hours and 30 minutes / Yield: 4 servings


  • 1/2 cup espresso or strong coffee, hot (2 ½ heaping tbsp of powdered coffee and ½ cup hot water)
  • 1/4 cup cocoa powder
  • 3/4 cup sugar
  • 1 cup whipping cream
  • 1 1/2 cups Easiyo Vanilla yogurt
  • 18 ladyfingers or Broas Cookies
  • Cocoa powder, for dusting


  1. In a bowl, combine the coffee, cocoa powder, and 1/4 cup of sugar with a whisk. Set aside.
  2. In another bowl, whip the cream with the remaining sugar until stiff peaks form.
  3. With a spatula, mix in yogurt into the cream.
  4. Quickly dip the cookies into the coffee mixture to soak them. Layer the cookies and yogurt, alternating each until the glass is filled.
  5. Refrigerate for 2 hours before serving.
  6. Dust with remaining cocoa powder before serving.
  7. Enjoy! is giving away EasiYo Yogurt Makers to five lucky readers!

How to Qualify

  1. Like and share this post on Facebook or Twitter (or both!).
  2. You must be living in the Philippines.

How to Win

  1. In the comments section below, tell us what recipe you would make with EasiYo Yogurt.
  2. Don’t forget to leave your full name and email address so that we can get in touch with you if you win.
  3. Multiple entries are not allowed.
  4. Contest is only open to residents of the Philippines.
  5. The top five most creative answers will win an EasiYo Machine (that comes with a pack of yogurt) each.
  6. Winners will be announced next Tuesday, July 30, 2013.

Mikka Wee

Managing Editor

Mikka Wee’s goal is to travel the world with a backpack stuffed with her books and not much of an itinerary. With an appetite thrice the size of her 5-foot frame, waffles are the one thing that makes her weak in the knees. She also likes to torture herself with sci-fi movie marathons until her brain turns into goop. Her list of not-so-secret culinary crushes includes David Chang, Ivan Orkin, Rene Redzepi, and Anthony Bourdain. Alexander Supertramp is her hero. See More.

  • Toni

    Does the DIY system come with the Easiyo pack? How much is one set and per sachet? I hope you can share!:) Thanks!

    • Mikka Wee

      Hi Toni! The EasiYo Yogurt Maker sells for PHP 650 per machine, but it doesn’t come with a yogurt sachet. But if you join our contest, you can get a machine for free + a free EasiYo pack 😀

      • Miss Khee

        I’ve seen this in Rob last week, sabi ko, parang ang mahal naman, baka hindi worth it. Knowing na sensitive nga ang yogurt to temp, i think i should try EasyYo na. Thanks Mikay.^^

  • Abbu Cabrera

    Oh Mikka. You have the wittiest and catchiest titles. Hahaha I was getting ready to go jogging but I saw this article and now I’m in my running sweats, eating yoghurt. Wala na…

    • Mikka Wee

      Hahahaha! Thanks, Abbu! :)) Join the contest so you can win an EasiYo Yogurt Maker! Eating yummy yogurt beats running anytime. :)))) They’re both healthy anyway! :p

  • Llyann Itay

    wishing to have a yogurt maker coz of this tempting recipe ^^

    • Mikka Wee

      Hi Llyann! Yes, you can win one! 😀 Check out the contest plug at the end of the post. :)

  • badudets

    This is a great way to introduce fruit to my daughter. I will include strawberries, bananas, orange, grapes. Hmmm, I’m curious how it will taste if mixed with veggies too, like malunggay perhaps, for a very healthy yogurt. :)

    Bernadette Siazon
    ba_det at yahoo dot com

  • Mayla Lagrimas

    Mayla Lagrimas

    Blueberry is my favorite in yogurt, milk shake & in cake… why not combine them and I want to make a Blueberry Banana Milk Shake! EasiYo will make this happen…

    3 large bananas, frozen

    2 cups blueberries, frozen

    2 cups 2% milk, divided

    2 tablespoons good honey


    break down to pea size pieces of frozen banana, add 1 cup milk and
    blend until combined. You may need to scrape down a few times. Add
    blueberries and remaining 1 cup of milk and process until thick and
    creamy. Add honey and spin it a few times to combine.

  • Jason

    Matcha yogurt shakes with egg pudding or red bean as sinkers!

    Jose Antonio Certeza

  • robiesy

    Robie Sy
    Cherry and yakult yogurt definitely. :)

  • Ma. Clarice Lao

    I want to try Mango Float Yogurt which is instead of the usual cream and condensed milk, i will use yogurt instead which is healthy. I think this is going to be fab because mango flavored yogurt has been my fave since I was 8. :)

    I am going to call it The floating yogurt ala mangga!

    Ma. Clarice Lao

  • Marist Nagera

    I’ll make a No Bake Yogurt Cheesecake topped with crushed almonds or dark chocolate :)

    -Marist Nagera

  • Abbu Cabrera

    Thanks for the tip, Mikka! Here goes my entry:

    The mention of yoghurt almost instantaneously brings up a picture of sweet and gorgeously decorated froyo desserts, but I think savory yoghurt-based dishes and sauces are a very underrated way of enjoying this lactobacillus-rich foodstuff. I love how Middle Eastern and Mediterranean cuisines use yoghurt as an accompaniment to their fiery offerings. Greek, Turkish, Persian and even Indian food rely on yoghurt to balance out the overwhelming spices, and to cool the palate after a hellishly hot bite of meat doused in piquant sauce. I’m also trying to keep my weight down so I’m laying off the lard and the rich casseroles, and I’m going for more healthful and adventurous choices that hail yoghurt as the scene-stealer of the meal.

    For my recipe, I’d like to give my take on the famous Greek tzatziki. The thing about tzatziki is that it’s very easy and very down-to-earth, yet it’s a very kick-ass way of enjoying Mediterranean-style grilled foo

    You’ll need:
    -Yoghurt (EasiYo, yo)
    -Japanese cucumbers (or Filipino cucumbers, really. You can also use zucchinis or courgettes, if you like a little more crunch or texture, but then authentic tzatziki always uses cucumbers)
    -Lemon juice and zest
    -Salt and pepper
    -Optional: Finely chopped dill (or you can use cilantro, if dill is elusive)

    KISS. (Keep it simple, sexy). Peel, deseed and finely chop the cucumbers. Throw in some salt to dehydrate them, and drain (excess water will make your tzatziki too runny). Mix in some yoghurt little by little, depending on how ‘wet’ you want your sauce to be, then generously add some lemon juice and zest. Toss in the dill, and give your mixture some privacy in the fridge. Tzatziki is always best served chilled. Serve on grilled rosemary chicken in warm pita pockets. You can also stuff your pita with sliced fresh tomatoes (or grilled cherry tomatoes) and some lettuce, for the extra touch.

    Cool as a cucumber, eh? Enjoy!

  • Benjamin Domingo

    I would like to try a recipe experiment on Sweet bell peppers on that one :)

  • Johann

    i’d love one, but am not based in the Philippines right now.

    on topic, though, it would be nice to make a Nutella-based yoghurt. Yummeh. =)

  • Sheila Anne D. Politico

    Hi Mikka! thanks for the new dessert :)

    I’ll use Yogurt in my Mallow Mud recipe and I will name it as:

    “Sheila’s best- Yogurt Mallow Mud”

    > ‘Sheila’s best’ is like my trademark to let my brothers know that I’m the chef for that day (not mama) :)

    – Sheila Anne D. Politico

  • Jay

    I’ll prepare Wicked smores peanut butter choco banana dessert with bacon bits
    Mix all the ingredients:
    1 cup smuckers peanut butter
    1 whole banana sliced
    Crushed graham
    1 cup evaporated milk
    1 easiyo yoghurt

    1 cup hot fudge sauce
    Bacon bits
    Crushed almonds

    After that,meet your toothfairy.enjoy;)
    Jay mark isais

  • Raphael Santos

    Plain Yogurt piped into glasses topped with Blueberry jam and mint leaves
    Fresh & Cool in a Glass.

    Raphael B.N.G Santos


  • CARMES ✯

    Considering the live bacteria that needs to be cool when served, if I get my hands on this Easiyo Yogurt maker I am going to make the most versatile and delicious dressings/dips in the planet that none can resist. Plus, I will no longer need to use mayo (which is highly fattening and unhealthy).

    Garlic Basil Yogurt Dip with Cream Dory Fritters / Shrimp Fritters / Chicken Chops / Bagnet / Kangkong Chips

    – 1/4 cup yogurt
    – 1 tbsp minced garlic
    – 1 tbsp sweet basil
    – a sprinkle of pepper
    – crushed peanuts (optional)

    Diane Carmes Cauilan ☺

  • Adrid Catindig

    I simply mix 1/2 cup of Folgers classic roast coffee and easiyo yogurt, blend it. After that topped it with 2 strawberry and almonds, cool it for 1 to 2 hours it depends on you. Yum.

    Ralph Adriane Catindig

  • Sherie

    Plain Yogurt mixed with Cookie butter, graham crackers, marshmallows, choco syrup & freshly crushed strawberries, topped with crushed nuts or almonds. Yum!
    Sheela Sabandal

  • Leo Kevin Salazar Mendiola

    I want to make a Strawberry Yogurt Cake with EasiYo Yogurt.

    1 1/2 cups full-fat yogurt
    2/3 cup olive oil
    1 1/4 cup sugar
    3 eggs
    1 teaspoon vanilla
    2 1/2 cups all-purpose flour
    2 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    1/2 teaspoon salt
    Pinch freshly ground nutmeg
    fresh strawberry
    strawberry syrup

    My cousins will surely love this recipe when I let them taste it and this will always be part of family’s menu when we have an ocassion at home. So let me win! :)

  • Daniela de Gracia

    Alas, seeing yogurt in my Twitter newsfeed made me excited all over again… Thank you Mikka Wee and Mylene Chung for bringing back my cravings for yogurt ;_; =))
    I WANT THAT EASIYO. I’ve been eye-ing it for months in the groceries :((

    For the recipe, I wanna make a yogurt cheese with the Easiyo yogurt by letting it sieve through multiple cheesecloths so that I can make it to the consistency of soft cream cheese :3 *salivates*

    Then I use that cheese for Lasagna instead of using cottage cheese or Ricotta cheese, or maybe put on bruschetta with tomatoes, olive oil, and more! Definitely will experiment on this :3

  • Jezreel Joy Nicolas

    I like to try the Yogurt pasta sauce, just like carbonara instead of using evaporated milk I will used yogurt =)

    Jezreel Joy S. Nicolas

  • christine batiller

    since my son loves cheese, i would try making Mamu’s Cheezing-cheezy Yogurt!
    christine batiller

  • Jonathan Chua

    Yogurt’s fantastic! Very healthy and nutritious. My son and wife loves yogurt, the fruity type. I can think if a few ways in using yogurt such as making yogurt ranch dressing for salads, a bleu cheese yogurt dip for your buffalo wings, a hearty garlic yogurt dressing for your shawarma, a honey mustard yogurt dressing for your cold pasta salads, a chilled cherry yogurt sauce to accompany your panfried foie gras, and for dessert, chocolate soufflé with a chilled cream yogurt anglaise, some crispy fried beignets with a strawberry yogurt fool sauce. Or a blueberry chocolate yogurt marbles cheesecake:) yummy:)

    Jonathan Chua

  • Shelumiel Delos Santos

    I’ll whip up a Yogurt Revel Bar :)

    Shelumiel G. Delos Santos

  • Raymond Jigger dela Cruz

    I’ll blend sugar, mango and yogurt. Then, store it in the freezer for
    some time. I’ll cook turon drizzled with brown cow chocolate syrup and have the frozen mango yogurt as dip.

    Raymond Jigger dela Cruz

  • Ivy

    I’ll add Nutella, bananas and almonds to my yogurt :)

    Ivy Rose Aquino

  • Tin

    I’ll make an apple pie-flavored yogurt made from apples, honey, cheese and cinnamon. To be served with crushed graham crackers and a dash of cinnamon powder.

    Tin Kiok

  • Althea Beatrix Ruiz

    I’d want to make crispy crepes (similar to Bonchon’s) filled and topped with strawberries and EasiYo vanilla yogurt drizzled with chocolate syrup and white chocolate shavings.

    Althea Beatrix Ruiz

  • Dustin Hezron

    Gon’ use it to make some Peanut butter and Jelly milkshake with crumbled Hopiang
    Monggo for toppings!

    Dustin Ehsrom Jardinero

  • Apple Noda

    I remember when I was still a kid, my family used to make yogurt from this ‘mother’ yogurt (we got a cup of yogurt with cultured bacteria in it from an Indian friend). We usually paired them with fruits and nuts. But back then, my favorite recipe was Rocky Road Yogurt (homemade recipe).

    For ingredients, we just used:
    * two cups of yogurt (may or may not be frozen),
    * half a cup of chocolate syrup (back then it was Brown Cow),
    *1/4 cup of peanut butter (preferably chunky),
    * 1/4 cup of small marshmallows,
    * 1/4 cup of nuts (we used walnuts, pistachio and cashew nuts)

    If my memory serves me right, this is how we made it:
    Combine the chocolate syrup and peanut butter in a bowl and microwave it for 30 to 45 seconds until it was warm. Stir in the marshmallows and nuts until everything is coated. Wait until the syrup and the mixed-in ingredients cool down. Then scoop the mixture on top of the yogurt (I think EasiYo yogurt would do well in this recipe) and swirl it a little bit. It’s best to served this chilled. The sweet-sour taste of the yogurt compliments the sweetness of the chocolate-peanut butter mixture. Also, the nuts and the mallows add crunch and chewiness in this gorgeous dessert.

    Hehe I’m getting hungry.

    Apple Noda

  • Rii

    I love yogurt (especially Froyo) and the Taro Ice from Quickly. So one time, I had this brilliant idea of combining both:

    In V–Mall, there’s a Quickly store on the 3rd floor foodcourt and there’s a Yogi-Berry on the 2nd floor. So basically, I first bought Taro Ice from Quickly, then quickly went down to Yogi-Berry to buy some froyo and dumped it on the Taro Ice.

    The sweetness of the Taro Ice goes well with the tartness of the yogurt.

    As a variation, here’s something that’s more homemade, it’s actually yogurt halo-halo.

    1) Taro Ice (mix crushed ice with taro mix from grocery)
    2) Chilled yogurt
    3) Sago
    4) Nata Strips
    5) Cornflakes

    Simply layer them in a cup like halo-halo (taro ice at the bottom, yogurt on top, sprinkled with cornflakes, and everything else in-between) and enjoy!

    — Wilhansen Joseph B. Li

  • Abbey Sy

    I’d probably whip up a huge batch of plain yogurt and store it so I can either:

    1. Pack them individually and add fruits and bring them to school for lunch
    2. Bake muffins, cakes and other pastries with it, and
    3. Indulge in a bowl topped with fresh fruit, nuts and honey for dessert.

    Simple and cliche but I don’t want to take away the original taste of yogurt so that’s what I’d probably do with the yogurt. :)

    That and I’d probably spend more hours in the kitchen cooking and whipping up stuff rather than studying for school. Woops!

  • Matthew

    No-Bake Berry-Yogurt Cake with Sugar Cone Crust – it’s a rather simple but a very refreshing treat that I’ve tried from a friend :)

    Ingredients are as follows:

    sugar cone crumbs (ground in a food processor)
    unsalted butter melted
    YOGURT of course!
    strawberry jam
    plain powdered gelatin

    Combine ground sugar cones and melted butter in a 9-inch pie dish until well combined. Press mixture onto bottom and up sides of dish. Refrigerate.

    Whisk yogurt and strawberry jam in a medium bowl. Whisk cooked gelatin into yogurt mixture. Pour filling into chilled crust. Cover and chill until filling is set, at least 8 hours or overnight.

    Matt Pua