The BEST Skinny Tiramisu EVER! - Guilt-Free Desserts
This skinny tiramisu is a rich and elegant dessert, bold in flavors of coffee and liqueur to warm you up in winter. Creamy and light layers of luxury that melt in the mouth make this a perfect crowd-pleasing dessert. The recipe tries to keep it simple, easy, effortless as close to Classic Tiramisu as possible.
If you love bold rich flavored desserts then Tiramisu is one of them! Right? Well, I will be honest and say I have eaten more tiramisu in my life then probably an Italian himself. There was a time when I would order Tiramisu almost exclusively for dessert. Crazy obsession with Tiramisu! As if ordering Tiramisu after every meal wasn't enough I also made the best Tiramisu in town! Ask my friends and they still remember it.
Well, those were the days!! When my waistline would afford a good old Tiramisu. Over the years once I had kids, my metabolism moved in the other direction. And the waistline had to be kept in check. So for a good many years, Tiramisu was completely forgotten.
What is Tiramisu?
The word 'Tiramisu' actually means "pick me up" but many people have mistaken it for 'coffee dessert'. Well, Tiramisu is a rich and very elegant Italian dessert often served with great pride. It can be found in simple coffee shops but also in the most elegant high-end restaurants and rightfully so.
Delicate finger-like biscuits are dipped in a liquid made with coffee, and Italian liquor such as Marsala or creme de cocoa; layered with rich Italian Mascarpone cream cheese, eggs, and sugar custard. These layers are similar to what we refer to good light and fluffy pudding.
These days there is a huge number of variations of this classic dessert from changing the ladyfingers to a light sponge or switching the coffee to a fruit juice (I do that!) or using whipped egg whites instead of whipping cream to make it lighter.
My Aadi does not know Tiramisu!!
Recently when we were out at a family dinner and Aadi asked ' what is Tiramisu?
Oh, my word! My son does not know what is Tiramisu! Honestly broke my heart. After all my obsession with this dessert, I had still not made it for my little foodie. So of course, we ordered him a good old Tiramisu and he enjoyed it to the last smear in that bowl. Ever since he's been asking me to make him Tiramisu.
We made the Classic Tiramisu are a couple of times but it wasn't doing me any good. I was way too tempted to eat and had to find a way to make everyone happy. Let's face it Aadi can afford it but I don't want him eating too much of these treats too often either.
So I came up with this version of my Skinny Tiramisu! Why Skinny?
- First - Cream Cheese - In keeping with being authentic it does have mascarpone but since mascarpone is really high in fat we substitute a big portion of that with a light cream cheese.
- Whipped cream - We reduce the whipped cream in this and add more eggless vanilla pastry cream to make up for the quantity.
- Eggless vanilla pastry cream - This eggless version is basically thickened milk that works great when you need to substitute the classic vanilla pastry cream usually used in a classic tiramisu which has three times more fat/calories because of the egg yolks and cream.
This recipe is Skinny, but....
Now, this may be a skinny tiramisu but it does not lack in flavor nor does it do any injustice to the classic version. The tweaks I've made are in trying to keep the dessert as close to the original as possible. No point in eating something low fat if it does not give you true satisfaction! Right?
I have served my skinny tiramisu on many occasions to family and friends and they are always surprised that this is a skinny version because it does not lack in flavor and BEST Of ALL - It still holds its' shape, unlike the low-fat Tiramisu which you cannot slice!! Why? Follow my instructions below.
Ingredients, substitutes, and Tips (Save/Pin)
- Vanilla Pastry Cream - Here I am using the eggless version to keep it light, but you can use my classic vanilla pastry cream recipe which is made with egg yolks and heavy cream.
- Cream Cheese - Instead of 500 grams of full-fat mascarpone which is usually 45% fill fat; I am substituting most of it with a 9% fat cream cheese which is much lighter. The little I use does give a nice richness of mascarpone. You are free to use full fat or switch all low fat.
- Liqueur - I like to keep things non-alcoholic for my kids so I have put that as an optional ingredient, unlike the authentic tiramisu. If you omit the liqueur just add more coffee to bring to the measure needed to soak the biscuits.
- Freezing the tiramisu - If you notice I ask to freeze the tiramisu for just 45 minutes before you serve it. This is the secret to getting those slices to hold their shape. You don't want it freezing too long just 30 to 45 minutes does the trick.
Useful Tips and Tools
- You will need an 8-inch round cake ring or removable bottom spring-form cake pan. I've used round you can certainly use any other shape.
- A baking tray under the cake pan works great to move things from the fridge to counter.
- A stand mixer such as Kitchen-aid works best for whipping creams and batters. You can even use a hand-held of course.
- It's best to use measuring cups and measuring spoons rather than to guess the amounts
- An off-set spatula works great to smooth creams and frosting layers
About Vanilla Pastry Cream
Below I have used eggless vanilla pastry cream which is the low-fat or healthier version of the classic. But, you may also choose to use the classic vanilla pastry cream recipe instead.
I have listed the recipe in detail below for your convenience but both these recipes are explained in detail with videos on their respective posts.
How to Make A Skinny Tiramisu (Save/Pin)
Prepare Vanilla Pastry Cream
- Combine milk, sugar, cornstarch, and vanilla.
- Stir well until cornflour is well combined.
- Heat on medium heat stirring constantly.
- Once the milk is hot – low the heat to medium-low to prevent the bottom from burning.
- Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.
- The more you cook – the thicker the pastry cream will become.
- Pour into a bowl and cover with cling /plastic wrap to prevent a skin from forming at the top.
- Keep chilled until ready to assemble the dessert.
Coffee Mixture
- Combine hot coffee and cocoa powder
- Add liquor - stir well
- Let cool completely before using it.
Mascarpone cream.
- Combine the mascarpone and cream cheese and powdered sugar
- Set aside.
Whip the cream
- Whip the cream with powdered sugar until light and fluffy
- Set aside.
Divide whipped cream
- Divide the whipped cream into three
- Combine one to the vanilla pastry cream (this will lighten the pastry cream)
- Combine second to the mascarpone cream cheese mixture (again this will lighten the mixture)
- Leave the third for the top final layer.
Assemble
- Use a 9 x 9-inch square or 7 x 9-inch rectangle pan that can accommodate about 10 to 12 ladyfingers in two rows or similar
- Dip each ladyfinger briefly in the coffee liquid and place the biscuits in a single layer.
- Top with half the cream cheese mixture
- Followed by half the vanilla pastry cream mixture
- Dust with cocoa powder using a fine sieve.
- Repeat the next layers of ingredients starting with ladyfingers followed by cream cheese and vanilla pastry cream layers
- Finally, top with the remaining plain whipped cream
- Use a spatula to create an even smooth surface.
- Generously dust with remaining cocoa powder
Chill and freeze before serving.
- Chill the prepared layers for a minimum of three hours or overnight
- Then Freeze for 45 minutes before you serve (why? see notes above)
- Cut into slices and use a flat spatula to help lift the layers
- Enjoy!
Storage & Shelf-life
- Tiramisu will stay in the fridge for 2 days before the whipped cream will start to lose volume
- It will still be delicious but the whipped cream will be soft so it may not hold well as a slice.
Description
Ingredients
Make one 9 x 9-inch square
- 26 Ladyfinger biscuits
- 50 grams (0.50 cups) Cocoa powder for dusting
FOR THE MASCARPONE CREAM
- 115 grams (0.50 cups) Mascarpone cream cheese
- 220 grams (8 oz) Cream cheese
- 2 tbsp Powdered sugar
- 1 tsp Vanilla
FOR THE WHIPPED CREAM
- 250 ml (1.00 cups) Whipping cream
- 2 tbsp Powdered sugar
- 1 tsp Vanilla
FOR THE COFFEE LIQUID
- 120 ml (0.50 cups) Brewed coffee
- 1 tbsp Cocoa powder
- 60 ml (0.25 cups) Marsala Cream de cacao, brandy or rum
Instructions
PREPARE VANILLA PASTRY CREAM
- Combine milk, sugar, cornstarch, and vanilla.
- Stir well until cornflour is well combined.
- Heat on medium heat stirring constantly.
- Once the milk is hot – low the heat to medium-low to prevent the bottom from burning.
- Continue to cook stirring constantly until the milk thickens and coats the back of a wooden spoon.
- The more you cook – the thicker the pastry cream will become.
- Pour into a bowl and cover with cling /plastic wrap to prevent a skin from forming at the top.
- Keep chilled until ready to assemble the dessert.
PREPARE COFFEE LIQUID
- Combine hot coffee and cocoa powder
- Add liquor – stir well
- Let cool completely before using it.
PREPARE MASCARPONE CREAM.
- Combine the mascarpone and cream cheese and powdered sugar
- Set aside.
WHIP THE CREAM
- Whip the cream with powdered sugar until light and fluffy
- Set aside.
DIVIDE WHIPPED CREAM
- Divide the whipped cream into three
- Combine one to the vanilla pastry cream (this will lighten the pastry cream)
- Combine second to the mascarpone cream cheese mixture (again this will lighten the mixture)
- Leave the third for the top final layer.
ASSEMBLE
- Use a 9 x 9-inch square or 7 x 9-inch rectangle pan that can accommodate about 10 to 12 ladyfingers in two rows or similar
- Dip each ladyfinger briefly in the coffee liquid and place the biscuits in a single layer.
- Top with half the cream cheese mixture
- Followed by half the vanilla pastry cream mixture
- Dust with cocoa powder using a fine sieve.
- Repeat the next layers of ingredients starting with ladyfingers followed by cream cheese and vanilla pastry cream layers
- Finally, top with the remaining plain whipped cream
- Use a spatula to create an even smooth surface.
- Generously dust with remaining cocoa powder
CHILL AND FREEZE BEFORE SERVING.
- Chill the prepared layers for a minimum of three hours or overnight
- Then Freeze for 45 minutes before you serve (why? see notes above)
- Cut into slices and use a flat spatula to help lift the layers
- Enjoy!
Recipe Notes
Storage & Shelf life
- Tiramisu will stay in the fridge for 2 days before the whipped cream will start to loose volume
- It will still be delicious but the whipped cream will be soft so it may not hold well as a slice.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frequently asked questions
Any leftover can be kept in the fridge. The whipping cream will start to lose volume after 24 hours so the layers will get softer.
Ideally, you want to finish any leftovers in the next 2 to 3 days
Yes, at all times. This Tiramisu is made of layers of vanilla pastry cream which contains eggs and cream, as well as mascarpone cream cheese and whipped cream. All these are highly perishable ingredients.
Mascarpone is rich Italian cream cheese with a high-fat ratio of over 45% and the essence of Tiramisu. You can use high-fat cream cheese instead. It won't be a Tiramisu without mascarpone but still a delicious cream cheese layer cake.
Yes, if you don't have a square cake pan you can use a round, rectangle or any shape you have. Since we serve it from the pan the shape of the pan is not a problem.
Ideally, this skinny version is best served from the pan but
You can use a plastic sleeve around the pan and use a removable cake pan before you assemble the dish.
The plastic sleeve helps keep the final dessert in place and you can remove the ring pan.
I would recommend you transfer it with a ring pan and then take it out just before serving.
This will of course, only work is the dessert is well chilled (or partly frozen) because we are using low-fat cream cheese.
Italian Mascarpone Cake is also an Italian dessert with exactly the same ingredients, mascarpone cream, vanilla pastry cream and whipping cream but without coffee and cocoa flavors added. You can see my Italian Mascarpone Cake here
Mascarpone is high-fat cream cheese and can be used in place of any other cream cheese. I love to make variations of the Tiramisu with it so I used it to make
Tiramisu Ice cream, Tiramisu Donuts, Mascarpone Cream Cake,
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Daniel Ansari
Thanks Veena for this amazing recipe, which really is better than the traditional tiramisu. I've made it several times now, and the most recent iteration is my best.
Being British, I am a pastry cream (custard) fanatic, so I increased it to 750 ml of 2% milk for that part, and used 2.5 tbsp sugar and 2.5 tbsp Splenda, 5 tbsp cornstarch, and seeds scraped out of a vanilla bean. And I used 3 egg yolks, since they add only about 18 g fat to the whole dish, and make the custard so much better in my opinion.
I made up the coffee mixture from 3 shots (a double plus a single) out of my Breville espresso maker, using freshly roasted beans ordered online.
Since I'm lactose intolerant, I used one pack of Arla cream cheese which is 200 g (and reasonably light), and increased the mascarpone (which isn't too high in lactose, and a pain to make lactose-free - although I did this once and it's not really worth the trouble) slightly to 125 g to compensate for the "loss of cheese" in the cream cheese department.
Since there's so much custard, I can only fit the whole assembled dish into my large dedicated tiramisu container using 2/3 of the amount of whipped cream suggested, omitting the top layer completely. So the fat gained by the egg yolks offsets the fat lost in this layer. That's no big deal, since there's still enough of the whipped cream mixed into in the cheese and custard.
The result is a top quality tiramisu that beats the best from any fine dining Italian restaurant.
Veena Azmanov
Hey Daniel. I am so happy you are enjoying this recipe and also managing to customize it to your substitutions successfully.
Thanks for the feedback. It may be useful for others I am sure.
Harvey
This is so decadent no one believed it's skinny! The cream cheese was just right and the whipped cream just made the whole thing yum. No one believed that was eggless Vanilla Pastry Cream. Definitely making this again and going to try a few more recipes from your site soon.
Veena Azmanov
Thank you Harvey, So happy to hear you had success with this recipe. Sounds delicious! Thank you for coming back to write this feedback, appreciate it very much. Always a great feeling to read such success and positive comments. Thank you.
Midd
Make this recipe last week and it was so tasty. I was afraid that it would just be a big mess because my fillings were so soft. But that tip on freezing! It does need that hour in the fridge or it will not hold. Thank you for this recipe we loved it. Please make more such skinny variations
Veena Azmanov
Thank you so much Midd. Happy to hear you had success with this recipe. It's my favorite too! Thank you for coming back to write this feedback. Always happy to her from those who has tried my recipes or tutorials. If you share it on Instagram please do tag me @veenaazmanov so I can see your finished work. Will definitely be making more of these for us both. Thanks
Shashi at SavorySpin
My daughter and I LOVE tiramisu but only buy it from the store every now and then - but this lighter version looks fantastic! Im so bookmarking this for the next time we have a hankering for tiramisu! Thanks so much for this version!
Veena Azmanov
Thank you Shashi. I do hope you try it. Sure you will love it.
Michelle
I haven't made tiramisu in so long - this looks like the perfect version to try!
Veena Azmanov
I know what you mean Michelle. I try to avoid making it too.
parth rathod
That looks like a gorgeous recipe. Can't believe it's low fat.. You always get low fat in a cup not in such pretty slices. I need to try this recipe soon. Thanks for the tips.
Veena Azmanov
Well, yes it is a skinny version of the original so it still has some but less calories. Thanks
Arlene Mobley
One of my favorite dessert recipes!
Veena Azmanov
Thanks Arlene.
Denise Wright
I have no doubt this is delicious, skinny or not. I love tiramisu but have never made it because I would eat the whole thing. But maybe with the skinny version that would not be so bad? 😉
Veena Azmanov
Thanks Denise. It sure it delicious. Me too - crazy about Tiramisu..!!
Marisa Franca @ All Our Way
My absolute favorite dessert besides a good gelato. I think one of the reasons is that it's not too sweet, not like a pie or cake. The creaminess and the coffee flavor is the perfect ending to a meal. And here you made it low calorie -- I don't have to feel guilty.
Veena Azmanov
Absolutely Marisa. Exactly why I love this dessert even more. It's light, not too sweet despite all the richness. I hope you try it - would love to know what you think.
Emily
What a great idea to make a lighter version of Tiramisu, love the sound of this!
Veena Azmanov
Thanks Emily. Glad to hear you like it.
David @ Cooking Chat
One of my favorite desserts! Nice to find a lighter version.
Veena Azmanov
Me too David. Love Tiramisu so had to find a way to enjoy it guilt free.
Natalie
I love tiramisu so much and yours looks absolutely delicious and so easy! Can't wait to try it!
Veena Azmanov
Thank you Natalie. Me too! Love Tiramisu so much!! I hope you try it.
Jessica Fasano Formicola
I cannot resist Tiramisu! This looks like a winning version to satisfy my sweet tooth!!
Veena Azmanov
Me too Jessica. Alway loved it. I hope you try this. Let me know what you think.
Anna
Lovely recipe! I meant to steer away from sweet treats in January, but after reading and seeing this lovely Tiramisu, I may change my mind...! So mouthwatering!
Veena Azmanov
I know what you mean Anna. I wish it was so easy for me. I have a sweet tooth the only way for me is to recreate my favorites in the skinny version. I hope you give this a try when the time comes.
Helen of Fuss Free Flavours
Tiramisu is such a good dessert that it is hard to resist, even when our waistlines are saying NOOO! I love finding a healthier and less guilty version of something that I would still like to enjoy. Afterall a life without desserts is just a very grey place indeed. Your recipe sounds like a wonderful idea.
Veena Azmanov
Absolutely Helen. I have a hard time saying NOOOO..! can't resist so my only way out is to make a skinny version lol. Thanks
Jolina
I love tiramisu too! But when I found out a lot of recipes involve raw-ish egg yolks, I stopped eating it and made my own version without eggs. It's FULL FAT though lol. I can't afford to make it often because I will eat it all haha. I can't wait to make your skinny version!
Veena Azmanov
Yeah I'm not big on raw eggs myself and always working on way to cook them up. I love this skinny version because its' so close to the classic tiramisu. Thanks Jolina
Gloria @ Homemade & Yummy
I love making this dessert. Such a crowd pleaser....and so light. Perfect way to end a meal with a nice, light and delicious dessert anytime.
Veena Azmanov
Absolutely Gloria. Perfect crowd pleaser. Always a hit in our family. Like to said get to end the meal in a light and delicious note.
Veena Azmanov
Thanks Jasna. Love Tiramisu too!
Jasna Varcakovic
Looks amazing... I cannot wait to try this.. Love Tiramisu
Samie
Looks awesome .. I love Tiramisu but don't have it for the exact same reason as you. The waist Can't afford it. Can't wait to try this.
Veena Azmanov
Thank you Samie - I hope you try this version it's super simple and easy