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This Healthy Tiramisu tastes rich, creamy and delicious like the original. But made with Greek yogurt and no sugar, this recipe is packed with protein and low in calories. You’ll love it as a dessert or as an indulgent breakfast.

Why is Greek yogurt tiramisu healthy?
Ingredients and substitutes
How to make healthy tiramisu with yogurt
Dietary adaptations
Recipe tips
Storage directions
More healthy dessert recipes
Healthy Tiramisu Recipe

Why is Greek yogurt tiramisu healthy?

Unlike traditional tiramisu, which is loaded with mascarpone, heavy creams and crazy amounts of sugar, this recipe is surprisingly healthy and high protein. Greek yogurt replaces the creams while adding a punch of protein and nutrients. Instead of white sugar, it uses sugar-free sweeteners like monk fruit. Last but not least, to keep fats low and protein high my yogurt cream is made with a combination of eggs and egg whites.

The result is a healthy tiramisu that will satisfy your sweet tooth without too many calories, fats and sugars. The best thing is that it tastes – almost – like the Italian!

Ingredients and substitutes

Here’s what this healthy tiramisu recipe requires, along with details and replacements. You can find the precise ingredient quantities in the recipe card at the bottom.

Ladyfinger cookies (or dry cookies). Soaked in coffee, they form the layers in the tiramisu. If you need a gluten-free option, opt for gluten-free cookies or substitute them with almond flour sponge cake.
Greek yogurt. The yogurt acts as a replacement for mascarpone, giving the dessert a rich and creamy texture. For the best result I recommend whole milk or minimum 5% fat Greek yogurt. Plant based alternatives such as firm soy yogurt or coconut yogurt will also work.
Brewed coffee. I recommend coffee made freshly at home, but also store-bought brewed coffee works. If necessary, use decaf coffee.
Granulated sweetener. I used a monk fruit erythritol blend, but also coconut sugar, brown sugar, maple syrup or honey can be used.
Eggs and egg whites. Egg yolks provide richness, while whipped egg whites make the cream fluffier and higher in protein. To make it egg-free, substitute with aquafaba (whipped chickpea water).

How to make healthy tiramisu with yogurt

Make the coffee. Prepare the coffee, sweeten it if necessary and then pour it into a shallow bowl. Let cool for to room temperature before dipping the cookies.
Make the cream. Divide egg whites from egg yolks into 2 separate bowls and beat egg whites until stiff. Add to the yolks granulated sweetener, Greek yogurt, and optionally marsala liquid. Gently whisk until smooth and creamy.
Add the egg whites. Gradually add to the mixture stiff egg whites and stir using a spatula; but be careful not to overmix it.
Assemble the tiramisu. Spread one layer of cream over a rectangular dish. Quickly dip cookies into the coffee (without over-soaking them) and line over the cream. Cover with an additional layer of cream, sprinkle with cocoa powder and repeat the process with the second layer of cookies.
Refrigerate. Refrigerate for 6 hours and sprinkle with cocoa powder before serving. If stored in the fridge in an airtight container, your tiramisu will last for up to 3 days.

Dietary adaptations

Dairy-free & Vegan: Use coconut, almond or soy Greek-style yogurt and replace eggs with aquafaba. Also ensure your cookies are free from dairy and eggs, if necessary.
High-protein. When mixing the cream, stir in add a scoop of vanilla or unflavored protein powder, right before folding through the egg whites. For the best result I recommend whey protein powder.
Gluten-free. Swap traditional ladyfingers for gluten-free ladyfingers, gluten-free cookies or almond flour sponge cake.
Low-carb: Use almond flour cookies or a low-carb sponge cake instead of ladyfingers and sweeten with a keto-friendly sweetener.

Recipe tips

Don’t over-soak the cookies. A quick dip in coffee is more than enough. Over-soaking can make them too mushy, causing your layers to collapse instead of holding their shape.
Let it chill before serving. The longer tiramisu sits in the fridge, the more delicious the flavors will be. I recommend a minimum of 4 hours, but overnight chilling produces the best results.
Use full-fat Greek yogurt. Low fat yogurt will not give the cream a rich flavor and texture. My recommendation is 5% fat or full fat Greek yogurt, plain and unsweetened.
Fold egg whites gently. To maintain a light and fluffy texture, fold the whipped egg whites into the yogurt mixture very carefully. Overmixing will deflate the egg whites and make the cream denser.

Storage directions

Store Greek yogurt tiramisu in an airtight container in the refrigerator for up to 3 days. The flavors tend to get stronger as it rests, making it even more delicious after a day or two. For a longer storage, wrap individual portions tightly in plastic wrap and keep in a freezer-safe container in the freezer for up to 2 months. Taw overnight in the fridge before serving.

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