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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Oh my goodness, this looks so good! I’m incredibly jealous of your lovely Christmas in Italy, but this seems like a really good way to get a taste of it.
Healthy tiramisu!!! WHY have you been keeping this secret for so long?! (Jk, I’m not mad! Later is WAY better than never! 🙂 )
Oh yeah, one question: if you use the yogurt instead of tofu, does it make it tangier? Should I add more sweetener? (I guess that was two questions, lol) Thanks!!!!! 🙂
If I’m using Mori-Nu tofu (which I agree is totally the best), how many packages would I need for the cup and a fourth in the recipe?
That looks so dangerously delicious!
This brings back my fondest memories of the vacations I spent at my Italian aunt’s house. You exactly describe how gatherings there used to be! Thanks for sharing your memories and that fantastic recipe!
Katie, you are a LIFESAVER. I’m pregnant and had to go dairy-free for the pregnancy, and one of the things I have been grieving the loss of more than anything else is tiramisu! This sounds DELICIOUS–thank you thank you thank you!
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!!