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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WHERE HAS THIS RECIPE BEEN ALL MY LIFE. Tiramisu is my favorite thing I think ever, but I’ve never known how to make it. You, as always, are my savior. (Also, we almost never have tofu around my house so I love that you list the alternatives!) thank you for fueling my baking addiction…. As always 🙂
I definitely want to try your version…even though the real tiramisu is a raw dessert.
And not healthy, for sure 😉
Another amazing recipe! It was SO GOOD. Just wondering, how do you keep the cake part from going flat after it sits for a while? (That was the gf version btw.) Would it help to assemble it as you eat it? Even if it doesn’t I’m pretty sure nothing will stop me from making this again!
Hey Katie, I was wondering what kind of tofu to use for both the cream and the cake ? Meaning , should I use soft, firm, or extra firm for either cake or cream. Thank you !
I tried this recipe out tonight, and it is delicious! I used all of the creme though, and my cake did not seem to rise as much as in the pictures. Still, a wonderful recipe for a classic Italian dessert!
This look amazing Katie! I was just wondering which version you prefer – tofu or yogurt? And what are your nutrition and calorie count including? Is it the tofu? Does it include the stevia or sugar? Thank you!! I cannot wait to make it this weekend for Easter!
Why do u not have recipe print icon. I Hv several recipes but cannot print.
Healthy ketchup, tirimusu , hummingbird cupcakes and several others I
chose. I am a subscriber.
Thank u.
All of Katie’s recipes posted 2015 or later have print options. Most of the much older recipes sadly don’t, but all the new ones and future ones do/will.
I’ve made this recipe a few times now and every time the bread part turns out dense. It also seems to take a really long time to cook–I’ve been leaving it in the oven for close to 2x the time listed on the recipe and it still looks/feels underdone. Any tips on how to lighten it up/make it rise a bit more? Or other thoughts on what I might be doing wrong? The taste is incredible! Would love to get the texture down so that I can make this a go-to 🙂
Hmm what flour are you using? And what sugar?
All purpose flour, mostly Stevia with a little bit of sugar.
Hey I agree had totally same experience! Any tips for the base.i did use bread flour though which perhaps resulted in a more dense base.i used bread flour and followed the other base ingredients exactly
Hi Kathryn, unfortunately bread flour is not the same thing as the flours called for and would yield a much denser result. Subbing sugar (which has bulk) with stevia (which doesn’t) will also change the entire makeup of the recipe. We are always happy when readers want to experiment, but there’s just no way for us to vouch for a substitution we haven’t tried.
Hi,
I have a couple of questions.
cake:
2 tbsp milk of choice <— soy milk?
1/2 cup silken tofu (or 1/2 cup plain yogurt and decrease milk by 1 tbsp) <— what kind of tofu should this be?
3 tbsp xylitol or sugar of choice <— honey?
1/16 tsp pure stevia or 2 additional tbsp sugar < — honey?
Cream
3/4 cup cream cheese of choice (such as Tofutti or Daiya) <–philadephia cheese ok?
pinch pure stevia OR 2 tbsp powdered sugar <–honey?
Thanks,
Qing
soy milk, yes. silken tofu, as it says. must be a granulated sugar (not liquid) in both instances, philadelphia ok.
I actually “halved” this recipe in a mini loaf pan and made a little layer cake. It was so cute and delicious.