Italian Tiramisu

photo credit (c) by Tristan Sullivan

Ah, tiramisu…who doesn’t love this creamy, coffee-flavored dessert? Every time I go to an Italian restaurant, this dessert is often prominent on the menu, squashed with offerings of cannolis and zeppolis. When you have a sweet tooth, it’s hard to not order this mouthful of heaven, even after you’re bursting at the seams from eating large plates of saltimbocca and fettuccine alfredo earlier…

Before I started tracking my calories, I would traditionally make this with lots of heavy cream, marscapone cheese, Kahlua and lots and lots of sugar…

But did you know that the typical tiramasu is traditionally between 250 – 450 calories (on average) per serving, and mostly carbs and fat?! Yikes!!

So here I am, back on challenge mode to make this into 40/30/30, and YAY did it work!

After this recipe makeover, I’ve been able to sneak in the protein in the cream and still have it taste just like a typical tiramisu! So glad that this has been taste tester approved (my taste testers are on Instagram!!) 🙂

I currently still have a whole tray of this in my fridge – after I finished the first successful batch (which took about 2 1/2 weeks to finish), I had to make it again because it was so good!!

Now who said that you can’t make Italian dessert healthy?? Not I…hehehe

(makes 16 servings)

4 scoops vanilla-flavored whey/casein protein powder (Quest-brand recommended)
2 15-oz. containers fat-free ricotta
1 8-oz. container fat-free cream cheese, softened
2 cup heavy whipping cream, chilled
1/2 cup Truvia Baking Blend
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 tsp. vanilla extract
3/4 cup water
1 cup coffee
1 shot amaretto liqueur
20 ladyfinger cookies (Savoiardi- brand recommended)

  1. In a bowl, add protein powder and water and mix on with an electric mixer on medium until smooth. Then, add ricotta cheese, cream cheese, salt, 1/4 cup Truvia Baking Blend and 1/2 tsp. vanilla extract and beat until mixture is smooth (may take at least 5 minutes).
  2. In a separate bowl, add heavy cream and remaining vanilla extra and mix with an electric mixer on high speed until stiff peaks form. Add remaining Truvia, 1/2 cup coffee and 1/2 shot of amaretto into bowl and mix for 30 seconds until Truvia, coffee and amaretto has been well-incorporated into the cream.
  3. Add whipped cream mixture into protein & cheese mixture and gently fold until the cream and protein & cheese mixtures are well-combined.
  4. In a shallow bowl, add remaining coffee and amaretto and stir to combine.
  5. Using 2 long loaf pans, spoon 1/4 of cream mixture into the bottom of pan and smooth into an even layer. Taking 10 ladyfinger cookies per pan, dip each ladyfinger cookie into the coffee & amaretto mixture, soaking each side briefly, and lining each one over the cream mixture. Continue this process by lining up the ladyfingers until it covers the cream surface.
  6. Add the remaining 1/2 cream mixture and evenly covering the ladyfingers, smoothing the top surface with a spatula.
  7. Cover the top cream layer with 1/8 cup cocoa powder per pan.
  8. Cover each pan with aluminum foil and let sit overnight (or 24 hours) before serving.



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