The BEST Skinny Tiramisu EVER
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.
I’ll be honest — I’ve probably eaten more tiramisu in my life than most Italians. No shame. If it’s on the menu, I’m ordering it. If I see a new variation, I’m making it. Over the years, I’ve created all kinds — the classic, the boozy Baileys version (that one doesn’t last long in the fridge), and now… this skinny one.
Why? Because I still wanted that bold coffee kick, that creamy mascarpone goodness, and those perfectly soaked ladyfingers — but without feeling like I needed a nap and a side salad afterward.
This version skips the eggs and heavy custards and uses a lighter mascarpone cream. The flavor is still rich and satisfying, but it’s easier on the waistline — and on my conscience, if I go back for seconds (which, let’s be real, I do).
And while it’s technically called “skinny,” it doesn’t taste like it’s missing anything. In fact, most people don’t even realize it’s the lighter version unless I tell them. I just serve it up with a smile and watch it disappear.
So yes, this is my “still-love-dessert-but-also-trying-to-be-sensible” version of tiramisu — and it definitely still gives me that little “pick me up.”
Why is this tiramisu skinny?
- Light on ingredients – 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 original ingredients and flavors, minus the added high-fat ingredients.
- Simplicity—The recipe is simple and easy. In all these years, I’ve never had this one split or curdle on me.
- Original flavors are intact- 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 flavor. BEST OF ALL – It still holds its shape, unlike the low-fat Tiramisu, which you cannot slice!!
- Versatile—There is still plenty of room to make it skinnier or more indulgent. I’ve reduced the quantity of cream cheese but used mascarpone to keep the authentic flavor. Also, I’ve used an eggless pastry cream thickened with cornstarch instead of egg yolks. This is an absolute game-changer! And I’ve used less whipped cream in the recipe. You can stabilize the whipped cream if you choose to use skinnier ingredients.
Ingredients and substitutes
- Vanilla pastry cream – I use 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. However, you can also substitute it with cream cheese containing at least 20% fat.
- 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, brandy, or coffee liqueur, such as Amaretto or Kahlua. You can also use marsala wine.
- Ladyfingers – Traditional tiramisu is made with ladyfingers, making it 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 lighter coffee flavor.
- Cocoa – While the rest of the recipe does not include cocoa powder, we dust the tiramisu with cocoa, adding a subtle chocolate flavor.
Step-by-step: 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 to 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 an 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!
The BEST Skinny Tiramisu EVER
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
Ingredients
Make one 9 x 9-inch square
Pastry cream
- 2 cup (470 ml) Milk
- ¼ cup (50 g) Sugar
- 4 tbsp (60 g) Cornstarch
- 2 tsp Vanilla extract or bean paste
- ⅛ tsp 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 tbsp Powdered sugar or more to taste
- 1 tsp Vanilla vanilla extract
Coffee mixture
- 1 cup (240 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
Method
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 tbsp Cornstarch, 2 tsp Vanilla extract, ⅛ tsp 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.
- 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 cool1 cup Brewed coffee, ¼ cup Marsala
- Whipped cream – Whip the heavy cream with powdered sugar until stiff peaks form.1 cup Whipping cream, 1 tsp Vanilla vanilla extract, 2 tbsp 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.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.¼ cup Cocoa powder
- Enjoy!
Notes
- Quality Ingredients: Use high-quality mascarpone cheese, heavy cream, and strong, freshly brewed coffee or espresso. Quality ingredients make a noticeable difference in the final taste and texture.
- Cook correctly– The cornstarch in this pastry cream is the thickening agent. So, make sure to cook the pastry cream until it thickens well. Cooking will also remove that raw floury taste.
- Timing is important – Cool the pastry cream until cooled but not set. If it thickens too quickly, it will become lumpy and not blend well with the cream cheese and whipped cream.
- High-fat ingredients – We do not use a lot of cream cheese or whipped cream, but it is very important that these are high in fat to have that authentic tiramisu taste; otherwise, it will just be a layered dessert without the authentic tiramisu flavors.
- Proper Pan Preparation: Use a round springform pan to make it easier to remove the cake after it has set. Line the bottom with parchment paper for easier removal and cleaner slices.
- Cool Coffee: Ensure the brewed coffee is completely cooled before dipping the ladyfingers. Hot coffee can make the ladyfingers too soggy and cause them to fall apart.
- Quick Dips: Dip the ladyfingers quickly into the coffee mixture to avoid oversaturating them. A brief dip is enough to soak up the flavor without making them mushy.
- Layer Evenly: Spread the mascarpone cream evenly over the ladyfingers to create neat and uniform layers. This will give your cake a professional look and consistent flavor in every bite.
- Chill Thoroughly: Allow the assembled Tiramisu cake to chill for at least 4 hours, preferably overnight. This gives the dessert time to set and the flavors beautifully meld together.
- Finishing Touches: Dust the top with unsweetened cocoa powder just before serving to keep it looking fresh and prevent it from absorbing moisture. For an extra touch of elegance, add chocolate shavings, fresh berries, or a sprinkle of cinnamon.
- Serve Chilled: Tiramisu cake is best served chilled, so keep it in the refrigerator until just before serving to maintain its structure and taste.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Storage & Shelf-life
- This tiramisu will stay in the fridge for 2 days before the whipped cream starts to lose volume.
- It will still be delicious, but the whipped cream will be soft, so it may not hold well as a slice.
- Classic Tiramisu Recipe or Tiramisu Cake – No Bake
- Mascarpone Cream Cake
- Tiramisu Ice Cream
- Tiramisu Cream Puffs
- Fried Tiramisu Donuts – or Tiramisu-filled Doughnuts – Sufganiyot
Frequently asked questions
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 must also be stored in the fridge.
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.
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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.
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.
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.
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.
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
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
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!
Thank you Shashi. I do hope you try it. Sure you will love it.
I haven’t made tiramisu in so long – this looks like the perfect version to try!
I know what you mean Michelle. I try to avoid making it too.
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.
Well, yes it is a skinny version of the original so it still has some but less calories. Thanks
One of my favorite dessert recipes!
Thanks Arlene.
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? 😉
Thanks Denise. It sure it delicious. Me too – crazy about Tiramisu..!!
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.
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.
What a great idea to make a lighter version of Tiramisu, love the sound of this!
Thanks Emily. Glad to hear you like it.