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)
- 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).
- 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.
- Add whipped cream mixture into protein & cheese mixture and gently fold until the cream and protein & cheese mixtures are well-combined.
- In a shallow bowl, add remaining coffee and amaretto and stir to combine.
- 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.
- Add the remaining 1/2 cream mixture and evenly covering the ladyfingers, smoothing the top surface with a spatula.
- Cover the top cream layer with 1/8 cup cocoa powder per pan.
- Cover each pan with aluminum foil and let sit overnight (or 24 hours) before serving.