I’ve been holding on to this healthy tiramisu recipe for over a year, and I’m excited to finally get to share it. If you try the recipe, I hope you will love it as much as we do.
It is rich, creamy, and incredibly light – all for under 100 calories!
Eight years ago, I was given the incredible opportunity to spend Christmas in Italy.
We have cousins who run a hotel in a quaint beach town on the Italian coast, and even though they’d never met us before our trip, they completely showered us with hospitality.
Christmas that year was unlike any other I’ve ever experienced.
The #1 rule I learned for surviving an Italian gathering: If someone puts the most delicious food of your life down in front of you and then asks if you’d like seconds, your answer should always be NO.
There will be at least 7 more courses to come, not including dessert.
So you had better save room.
But each course will be so enticing that, despite your best efforts, you will quickly abandon this rule.
The meal will consist of over three hours of relaxing, conversing with family and friends, drinking, and stuffing yourself so completely that you’ll be convinced you couldn’t possibly fit in dessert.
Yet when the tiramisu comes around, you will find yourself saying, “Just one bite.”
And then another…
And then another…
If you’re anything like me, you can always find room for tiramisu.
Healthy Tiramisu
Ingredients
- 1/2 cup silken tofu or coconut cream
- 2 tbsp oil or milk of choice
- 2 tsp pure vanilla extract
- 1 egg or flax egg
- 1/2 cup flour (spelt, white, or gf all purpose)
- 1/4 tsp each: salt and baking soda
- 1/3 cup sugar or xylitol
Filling Ingredients:
- 3/4 cup silken tofu or coconut cream
- 3/4 cup cream cheese or vegan cream cheese
- 1/2 tsp lemon juice
- 1/4 tsp pure vanilla extract
- 1/4 cup powdered sugar or erythritol
- 1/4 cup espresso or strong brewed coffee
- optional 1 tbsp rum or a few drops rum extract
- optional cocoa for dusting on top
Instructions
- Preheat oven to 350 F and grease an 8×8 square pan. Set aside. In a medium mixing bowl, whisk together the first 4 ingredients. In a separate bowl, combine all remaining cake ingredients and stir very well. Pour wet into dry and stir until just evenly combined, then pour into the prepared pan. Bake 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Meanwhile, make the filling by blending the first 5 filling ingredients. Stir the espresso and rum in a small dish. To make the Healthy Tiramisu: Line a 9×5 loaf pan with plastic wrap. Cut the cake in half, placing one half in the bottom of the loaf pan. Brush with some of the espresso, then smooth on a layer of cream. Place the other half of the cake on top, then cover with the rest of the espresso and another layer of cream. Refrigerate at least 5 hours before serving to let the espresso sink into the cake layers. Before serving, dust with cocoa if desired. Makes 4 big servings or 8 squares.View Nutrition Facts
Notes
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What a brilliant idea! I love the idea of making tiramisu healthier…however, my husband would never agree with this recipe. He’s from Italy and there is NO messing with tiramisu, lol! I’d have to call it something else in order to convince him to eat it ;-)))
I’m a sucker for Tiramisu–when I visited a friend’s family in rural Germany, they made a version with spiced applesauce as a base. It was sort of a more rustic, refreshing version (and probably healthier!) Mmm…
On my mom’s side, loud and crazy…we’ve gotten complaints before.
On my dad’s side, calm and quiet.
My dad’s family is from Virginia and my mom’s family is cajun from Louisiana, so I guess it fits.
This looks amazing! I can’t have coffee, so would cocoa powder be a good sub for the coffee? And what about almond extract for the rum? If Katie or anybody else tries either of these, please post your results. Thanks!!
Wonderful recipe! I have really missed tiramisu since I had to give up eggs. Thank you a hundred times over!
How did you manage to travel in Italy without eating eggs? It’s in everything: pasta, sauces, desserts. We will be traveling to Europe this summer and I am dreading having to order at restaurants, as my egg allergy is something I don’t want to deal with during my vacation.
Hmmm… I’m not sure except to say I really didn’t find it in many things at all. It was quite a few years ago, but there were a ton of vegan options!
Thanks! That is so good to know. Since I cook so much, I have an idea of what to avoid, so it will be risotto instead of pasta, fruit for dessert rather than pastry.
I hope you don’t mind me chiming in but while I’ve yet to travel to Italy myself [it’s on my list!] I’ve heard it’s not that difficult to be vegan. For example ‘real’ Italian pizza dough shouldn’t contain any dairy or eggs so when ordering it sans cheese it would be an option. Kristy wrote a good post about this a while ago: http://keepinitkind.com/top-10-tips-for-traveling-vegan-italy/
That was a great link! In fact, I liked it so much I added the link to my travel tips on Pinterest. Thanks!
I know what you mean about the neverending food at Italian family dinners! My family is Portuguese and it’s exactly the same! I’m always shocked when my grandmother comes out of the kitchen with yet ANOTHER course haha! Although I leave every family gathering, rolling like a ball on my overly stuffed tummy, it’s just sooo good! This recipe looks awesome by the way 🙂
Oh my, this looks delish!
Oh I love me some Tiramisu! I grew up in an italian area in New York and so the Italian restaurants were to die for. I distinctly remember going out with friends and only ordering Tiramisu!
I STILL don’t know what tiramisu is…. it always looks different every time I see it, either in a bakery or a recipe. But honestly, yours looks the most scrumptious! I’ve never had the urge to try it, but now I’m hoping someone will make it with Bob’s gf and mail me a slice.
My mom was one of ten, so our holiday family parties are filled to the bone and so loud it’s almost obnoxious! Actually, it is obnoxious. That’s why we sort of have a two-family limit if we want to go out to dinner.
I’m jealous; I always wanted to be Italian because you people really know how to host!
This looks absolutely insane! Would you mind just sending me a piece? 😉
What texture of silken/mori-nu tofu do you use? (Soft, firm, etc)
Since it is the topping, any will really do. But I used silken-firm.
I’m not sure I can adequately describe how happy this makes me!!! Tiramisu is the only thing I’ve truly missed since going vegan several years ago. Katie, you may have outdone yourself. I now have plans this weekend and they’re spelled T-I-R-A-M-I-S-U! Thanks Katie! 🙂
Sounds delicious!
Oh it looks so amazing!! I’m gonna do it today! 🙂
I have a question: can carbs really make you fat? Because I’m against to eat carbs
… but I think fruit can’t make fat.. do they?
(Sorry my english isn’t the best 😉 I’m from germany )
I think I’ve said this before, but I’ll say it again: you are the Albert Einstein of healthy desserts! Tiramisu made healthy is like a dream come true… 😀 If I use the cashew cream for the filling, how much water would you suggest using? And would I need to add sweeteners and vanilla to it? Thanks!
The least amount… and nope, although you can if you wish 🙂
O.M.G that tiramisu looks to die for!!!
As for my family gatherings- with over 20 cousins, I’d say they can sometimes be a little loud and crazy too 🙂