Healthy Tiramisu
This healthy tiramisu recipe keeps the coffee-soaked layers and cocoa-dusted top you expect, but swaps the raw eggs and heavy mascarpone base for a lighter Greek yogurt blend.
Equipment
- Electric hand mixer - for whipping the filling smooth
- Large glass mixing bowls - for the filling and the coffee soak
- 8-inch square baking dish - for assembling the layers
- Fine mesh sieve - for dusting the cocoa evenly
- Silicone spatula - for spreading and smoothing
- Shallow bowl - wide enough to dip the ladyfingers
Ingredients
For the Filling
- 2 cups full-fat Greek yogurt - 480 g, thick and strained
- 8 oz mascarpone cheese - 225 g, softened to room temperature
- 1/3 cup honey - 110 g
- 2 tsp pure vanilla extract
- fine sea salt - pinch
For the Coffee Soak
- 1 1/4 cups strong brewed espresso or coffee - 300 ml, cooled
- 1 tsp instant espresso powder - optional, for deeper flavor
- 1 tbsp coffee liqueur or dark rum - optional
For the Layers and Topping
- 24 ladyfingers - about 7 oz or 200 g
- 2 tbsp unsweetened cocoa powder - for dusting
- 1 oz dark chocolate - 30 g, for shaving, optional
Instructions
- Brew 1 1/4 cups (300 ml) of strong espresso or coffee and let it cool to room temperature. Stir in 1 tsp instant espresso powder, if using, until it fully dissolves for a deeper coffee flavor. Add 1 tbsp coffee liqueur or dark rum if you want it, then set the bowl aside.
- In a large bowl, beat the 8 oz (225 g) softened mascarpone on low with the hand mixer for about 30 seconds, just until smooth. Add the 2 cups (480 g) Greek yogurt, 1/3 cup (110 g) honey, 2 tsp vanilla, and the pinch of salt. Beat on low to medium only until thick and creamy, about 1 minute; keep the speed down so the filling does not loosen.
- Dip each ladyfinger into the coffee for about 1 second per side, then lay it flat in the 8-inch dish. Use about 12 ladyfingers to cover the bottom in a single, snug layer. Spread half of the filling evenly over the soaked ladyfingers with the spatula.
- Dip and arrange the remaining 12 ladyfingers over the filling in a second single layer. Spread the rest of the filling on top and smooth it flat.
- Cover the dish and refrigerate for at least 4 hours, ideally overnight. This lets the layers firm up and the coffee and cream flavors settle together.
- Just before serving, dust the top evenly with 2 tbsp cocoa powder through the fine-mesh sieve. Shave the 1 oz (30 g) dark chocolate over the top if using, then slice into 9 squares.
Notes
- Use thick, strained full-fat Greek yogurt for the firmest, most sliceable result; low-fat yogurt weeps liquid as the dessert chills.
- Keep the ladyfinger dip to about 1 second per side, since they keep absorbing after layering and a longer soak leaves a mushy base.
- Beat the filling on low speed only; high speed loosens it into a pourable mess.
- Cool the coffee fully before dipping, as warm coffee melts the filling on contact.
- Chill overnight when possible; the texture and flavor are noticeably better after 8 hours than at the 4-hour minimum.
- Dust the cocoa last, right before serving, so it stays dry and matte instead of soaking in.
- For a vegan version, use coconut yogurt, plant-based mascarpone, and eggless vegan ladyfingers, and swap the honey for maple syrup.
- Store covered in the refrigerator for up to 3 days, with the best texture on days 1 and 2.
- Freeze the assembled, undusted tiramisu for up to 1 month, wrapped tightly; thaw overnight in the fridge and dust with cocoa before serving.
- Assemble in small jars for single servings that store and freeze neatly.
Nutrition
Serving: 1SquareCalories: 235kcalCarbohydrates: 26gProtein: 9gFat: 11gSaturated Fat: 6gSodium: 70mgFiber: 1gSugar: 16g
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