A 1960s Treviso restaurant first layered mascarpone with espresso-soaked ladyfingers, naming it 'pick-me-up' for its espresso-fueled energy boost.
Homemade Tiramisu
Indulge in a guilt-free slice of heaven with our delightful homemade Tiramisu! Whip it up in just 10 minutes using creamy mascarpone, rich espresso, and a sprinkle of cocoa for that perfect finish. This protein-packed treat not only satisfies your sweet tooth but also keeps you feeling great!
Prep
10
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1/2 cup 0% cottage cheese (blended) (120 ml)
- 1 cup fat free greek yogurt (240 ml)
- 1/4 cup mascarpone cheese (60 ml)
🫙Pantry Staples(3)
- unsweetened cocoa powder (for dusting on top)
- 1/2 tsp vanilla extract (2.5 ml)
- 1 scoop vanilla protein powder (I use transparant labs)
📦Other(3)
- double espresso (2 oz., or use coffee) (56.7 g)coffee
- 12 ladyfingersplain rice cakes
- 1/4 cup any sweetener (I use brown sugar stevia) (60 ml)brown sugar stevia
Nutrition (per serving)
Calories
260
Protein
18g
Carbs
27g
Fat
9g
👨🍳 Instructions
- 1
Start with Greek yogurt and blended cottage cheese. Mix until smooth and creamy.
- 2
Add mascarpone cheese, sweetener, vanilla extract, and protein powder. Mix well.
- 3
Make espresso or coffee and dunk ladyfingers quickly.
- 4
Layer the ladyfingers in a bowl or container, followed by a layer of the cream mixture. Repeat layers.
- 5
Dust the top with cocoa powder and let it chill in the fridge before serving.
💡 Pro Tips
- ✓Dunk ladyfingers for exactly 1-2 seconds per side (max 4 seconds total) in room-temperature espresso, as the sponge structure absorbs moisture at ~0.5g per second; longer dunking causes structural collapse and soggy layers that won't support the cream mixture.timing1-2 seconds per side
- ✓Blend the cottage cheese with an immersion blender for 90-120 seconds until completely smooth (no visible curds), because remaining casein protein particles prevent proper emulsification with mascarpone's fat globules and create a grainy texture rather than silky cream.technique90-120 seconds
- ✓Use mascarpone at 68-72°F (room temperature) before mixing into the Greek yogurt-cottage cheese base; cold mascarpone (below 55°F) won't fully hydrate and will create lumps, reducing final volume by 10-15% and preventing smooth layering.ingredient68-72°F mascarpone
- ✓Chill the assembled tiramisu for a minimum of 6 hours (ideally 12-18 hours) because the ladyfinger starches require full hydration and the cream proteins need time to set through hydrogen bonding; this prevents the layers from separating when plated.timing6-18 hours chill time
- ✓Dust cocoa powder just before serving, not during assembly, because cocoa particles (size 10-20 microns) absorb moisture from the cream and liquid espresso at ~2.5% by weight within 2 hours, creating a mud-like layer and bitter flavor from hydration-accelerated oxidation.timingDust immediately before serving
Share this recipe
Prep
10
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
A 1960s Treviso restaurant first layered mascarpone with espresso-soaked ladyfingers, naming it 'pick-me-up' for its espresso-fueled energy boost.
Homemade Tiramisu
Indulge in a guilt-free slice of heaven with our delightful homemade Tiramisu! Whip it up in just 10 minutes using creamy mascarpone, rich espresso, and a sprinkle of cocoa for that perfect finish. This protein-packed treat not only satisfies your sweet tooth but also keeps you feeling great!
📝 Ingredients
Serves 4🥛Dairy & Eggs(3)
- 1/2 cup 0% cottage cheese (blended) (120 ml)
- 1 cup fat free greek yogurt (240 ml)
- 1/4 cup mascarpone cheese (60 ml)
🫙Pantry Staples(3)
- unsweetened cocoa powder (for dusting on top)
- 1/2 tsp vanilla extract (2.5 ml)
- 1 scoop vanilla protein powder (I use transparant labs)
📦Other(3)
- double espresso (2 oz., or use coffee) (56.7 g)coffee
- 12 ladyfingersplain rice cakes
- 1/4 cup any sweetener (I use brown sugar stevia) (60 ml)brown sugar stevia
Nutrition (per serving)
Calories
260
Protein
18g
Carbs
27g
Fat
9g
👨🍳 Instructions
- 1
Start with Greek yogurt and blended cottage cheese. Mix until smooth and creamy.
- 2
Add mascarpone cheese, sweetener, vanilla extract, and protein powder. Mix well.
- 3
Make espresso or coffee and dunk ladyfingers quickly.
- 4
Layer the ladyfingers in a bowl or container, followed by a layer of the cream mixture. Repeat layers.
- 5
Dust the top with cocoa powder and let it chill in the fridge before serving.
💡 Pro Tips
- ✓Dunk ladyfingers for exactly 1-2 seconds per side (max 4 seconds total) in room-temperature espresso, as the sponge structure absorbs moisture at ~0.5g per second; longer dunking causes structural collapse and soggy layers that won't support the cream mixture.timing1-2 seconds per side
- ✓Blend the cottage cheese with an immersion blender for 90-120 seconds until completely smooth (no visible curds), because remaining casein protein particles prevent proper emulsification with mascarpone's fat globules and create a grainy texture rather than silky cream.technique90-120 seconds
- ✓Use mascarpone at 68-72°F (room temperature) before mixing into the Greek yogurt-cottage cheese base; cold mascarpone (below 55°F) won't fully hydrate and will create lumps, reducing final volume by 10-15% and preventing smooth layering.ingredient68-72°F mascarpone
- ✓Chill the assembled tiramisu for a minimum of 6 hours (ideally 12-18 hours) because the ladyfinger starches require full hydration and the cream proteins need time to set through hydrogen bonding; this prevents the layers from separating when plated.timing6-18 hours chill time
- ✓Dust cocoa powder just before serving, not during assembly, because cocoa particles (size 10-20 microns) absorb moisture from the cream and liquid espresso at ~2.5% by weight within 2 hours, creating a mud-like layer and bitter flavor from hydration-accelerated oxidation.timingDust immediately before serving