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, and effortless as close to classic Tiramisu as possible.
Table of Content
This post has been updated with a video
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 than probably an Italian himself.
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 fruit juice (I do that!) or using whipped egg whites instead of whipping cream to make it lighter.
Why is this skinny tiramisu
- As you can see the original classic tiramisu is made with lots more cream cheese, whipped cream, egg yolks, and other ingredients. These can add up and make the dessert rather heavy.
- In contrast, this one still has some of the original ingredients and flavors minus the added high-fat ingredients.
- We've reduced the cream cheese but stilled used mascarpone to keep the flavor.
- I've used an eggless pastry cream that is thickened with cornstarch instead of egg yolks.
- And, we've used less whipped cream in the recipe.
- The recipe is simple and easy. In fact, I've never had this one split or curdle on me in all these years.
- 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!!
- It is the perfect dessert to entertain because it needs to be made ahead of time.
Timeline and process for this desserts
- Pastry cream - 10 mins (cool - 20 mins)
- Whipped cream - 10 mins
- Mascarpone cream - 10 mins
- Assemble - 10 mins
- Chill - 4 to 6 hours
Ingredients and substitutes
- Vanilla pastry cream - I am using eggless pastry cream to keep it light. The cornstarch in this recipe helps as a thickening agent.
- Cream cheese - We've used just a little for that tiramisu flavor. But, you can also substitute with no less than 20% fat cream cheese.
- Sugar - I've used a combination of regular fine-grain white sugar and powdered sugar to help them dissolve easily in the recipe.
- Liqueur -Tiramisu can be made with or without alcohol. I prefer to use rum or brandy or coffee liqueur such as Amaretto or Kahlua. You can also use marsala wine.
- Ladyfingers - Traditional tiramisu is made with ladyfinger cookies which makes this an easy no-bake dessert. But, if you can't find lady finger biscuits you can also use sponge cake layers. Try a vanilla or chocolate sponge cake.
- Coffee - I like to use strong espresso but regular coffee will add a nice lighter coffee flavor.
- Cocoa - While there is no cocoa powder in the rest of the recipe, we dust the tiramisu with cocoa powder which adds a subtle chocolate flavor to the dessert.
Skinny tiramisu recipe
Pastry cream
- Combine - In a heavy-bottom saucepan combine the sugar, cornstarch, and vanilla extract. Gradually pour the milk, using a whisk to combine. Make sure there are no lumps
- Thicken - Place the saucepan over medium heat and cook stirring constantly. The milk will thicken as it cooks. When the milk thickens and coats the back of a wooden spoon. Cook for one to two minutes more.
Pro tip - Keep the heat on medium to low adjusting to prevent the milk from sticking at the bottom. - Cool - Pour into a bowl and cover with plastic wrap. Make sure the plastic touches the top surface of the custard to prevent skin from forming at the top. Cool to room temperature.
Prepare
- Coffee mixture - combine hot coffee, liquor, and cocoa powder - set aside to cool
- Whipped cream - Whip the heavy cream with powdered sugar until stiff peaks form.
- Mascarpone cream - In a large bowl cream the mascarpone and cream cheese with a whisk to remove lumps. Add the cooled pastry cream and combine well. Then fold in the whipped cream.
Pro tip - you want a. smooth mixture but don't overmix as cream cheese can become grainy.
Assemble
- Layer-
- Dip each ladyfinger briefly in the coffee liquid and layer them into a 8 x 8 square baking pan.
- Top with half the mascarpone cream mixture and smooth evenly with an offset spatula.
- Top with more ladyfingers dipped in coffee.-
- Then, pour the remaining mascarpone cream mixture on top. Smooth well with an offset spatula.
- Chill - Place the dish in the refrigerator to chill for at least 4 to 6 hours preferably overnight.
- Cocoa powder - Dust the top generously with cocoa powder before serving.
Pro tip - wipe the knife between each cut to make clean slices. - Enjoy!
Storage & Shelf-life
- This 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.
Tips for Success
- The cornstarch in this pastry cream is the thickening agent. So make sure to cook the pastry cream until it thickens really well. Cooking will also make sure you take away that raw floury taste.
- Cool the pastry cream for no more than 20 minutes. If it thickens too quickly it will become lumpy and not blend well with the cream cheese and whipped cream.
- We do not use a lot of cream cheese or whipped cream but these must still be high in fat to have that authentic tiramisu taste otherwise it will just be a layered dessert.
- You can use regular cream cheese and even low-fat cream cheese but note that Mascarpone will give that thorough tiramisu flavor and the high fat will help the cream set.
- The heavy cream must be full-fat and chill for it to whip to stiff peaks. Otherwise, the tiramisu will be very soft and the slices won't hold their shape.
More similar desserts
How long will this tiramisu keep?
Tiramisu is best served within 48 hours but leftovers will keep in the refrigerator for up to 4 or 5 days.
Does tiramisu need to be refrigerated?
Yes, at all times. As you can see all the ingredients in a tiramisu are made with dairy that needs to be refrigerated. So any dessert made with dairy needs to be in the fridge as well.
Can I make tiramisu without alcohol?
Tiramisu is traditionally made with alcohol, but you can still make a delicious version without it! Just use more coffee mixture and omit the liqueur in the mascarpone mixture.
What is the difference between classic tiramisu and this skinny tiramisu?
This one is lower in calories but still has the rich flavor and taste of the classic tiramisu. The mascarpone cream layers in this one are thinner than the classic otherwise the layers will not hold.
Printable Recipe
The BEST Skinny Tiramisu EVER
Print Pin Rate Share by Email Share on FB Save GrowCalories: 206kcal
Adjust Servings Here: 12 servings
Description
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.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Make one 9 x 9-inch square
Pastry cream
- 2 cup (470 ml) Milk
- ¼ cup (50 g) Sugar
- 4 tablespoon (60 g) Cornstarch
- 2 teaspoon Vanilla extract (or bean paste)
- ⅛ teaspoon Salt
Mascarpone cream
- 4 oz (113 g) Mascarpone cream cheese (at least 30% fat)
- 8 oz (228) Cream cheese (9% fat )
- 1 cup (240 ml) Whipping cream
- 2 tablespoon Powdered sugar (or more to taste)
- 1 teaspoon Vanilla vanilla extract
Coffee mixture
- ½ cup (120 ml) Brewed coffee (or espresso)
- ¼ cup (60 ml) Marsala (Cream de cacao, brandy or rum )
Plus
- 26 Ladyfinger biscuits
- ¼ cup (20 g) Cocoa powder (for dusting)
Instructions
Pastry cream
- Combine - In a heavy-bottom saucepan combine the sugar, cornstarch, and vanilla extract. Gradually pour the milk, using a whisk to combine. Make sure there are no lumps2 cup Milk, ¼ cup Sugar, 4 tablespoon Cornstarch, 2 teaspoon Vanilla extract, ⅛ teaspoon Salt
- Thicken - Place the saucepan over medium heat and cook stirring constantly. The milk will thicken as it cooks. When the milk thickens and coats the back of a wooden spoon. Cook for one to two minutes more. Pro tip - Keep the heat on medium to low adjusting to prevent the milk from sticking at the bottom.
- Cool - Pour into a bowl and cover with plastic wrap. Make sure the plastic touches the top surface of the custard to prevent a skin from forming at the top. Cool to room temperature.
Prepare
- Coffee mixture - combine hot coffee, and alcohol - set aside to cool½ cup Brewed coffee, ¼ cup Marsala
- Whipped cream - Whip the heavy cream with powdered sugar until stiff peaks form.1 cup Whipping cream, 1 teaspoon Vanilla vanilla extract, 2 tablespoon Powdered sugar
- Mascarpone cream - In a large bowl cream the mascarpone and cream cheese with a whisk to remove lumps. Add the cooled pastry cream and combine well. Then fold in the whipped cream. Pro tip - you want a. smooth mixture but don't overmix as cream cheese can become grainy.4 oz Mascarpone cream cheese, 8 oz Cream cheese
Assemble
- Layer - Dip each ladyfinger briefly in the coffee liquid and layer them into a 8 x 8 square baking pan. - Top with half the mascarpone cream mixture and smooth evenly with an offset spatula. - Top with more ladyfingers dipped in coffee. - Then, pour the remaining mascarpone cream mixture on top. Smooth well with an offset spatula.26 Ladyfinger biscuits
- Chill - Place the dish in the refrigerator to chill for at least 4 to 6 hours preferably overnight.
- Cocoa powder - Dust the top generously with cocoa powder before serving. Pro tip - wipe the knife between each cut to make clean slices.¼ cup Cocoa powder
- Enjoy!
Recipe Notes & Tips
- The cornstarch in this pastry cream is the thickening agent. So make sure to cook the pastry cream until it thickens really well. Cooking will also make sure you take away that raw floury taste.
- Cool the pastry cream for no more than 20 minutes. If it thickens too quickly it will become lumpy and not blend well with the cream cheese and whipped cream.
- We do not use a lot of cream cheese or whipped cream but these must still be high in fat to have that authentic tiramisu taste otherwise it will just be a layered dessert.
- You can use regular cream cheese and even low-fat cream cheese but note that Mascarpone will give that through tiramisu flavor and the high fat will help the cream set.
- The heavy cream must be full-fat and chill for it to whip to stiff peaks. Otherwise, the tiramisu will be very soft and the slices won't hold their shape.
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.
Nutrition Information
Serving: 107- gramsCalories: 206- kcalCarbohydrates: 18.26- gProtein: 4.24- gFat: 13.59- gSaturated Fat: 7.63- gPolyunsaturated Fat: 4.07- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 38- mgSodium: 166- mgPotassium: 0- mgFiber: 1.4- gSugar: 10.72- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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Jaci
How much powdered sugar in the whipping cream?
Veena Azmanov
Just 2 tbsp powdered sugar Jaci. Thanks
R.D. Hickson
Veena, to stabilize the whipped cream dissolve a tsp of gelatin in a little coffee or the cream, using a microwave for quick heating. (This is on the internet) Then add it to the cream when whipping. It prevents that weeping.
Going to try your recipe this week!