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Reimagined Italian Classic

This High Protein Gluten Free Tiramisu is a fresh, lighter twist on the classic Italian dessert, made without eggs or mascarpone cheese and using simple ingredients you likely already have at home. It delivers all the rich coffee flavour and creamy texture you love in tiramisu, but with a protein boost that makes it feel a little more everyday friendly, whether you’re serving it after dinner or enjoying it as a satisfying treat.

  • Prep: 30-40 mins
  • Chill: overnight
  • Yield: 6 servings
  • Macros

cals 200  |  protein 20-22g  |  carbs 22g  |  sugar 6-10g  |  fat 3-4g

Ingredients

  • 500g low fat cottage cheese, blended until smooth
  • 1 pkg light cream cheese, softened
  • 1 scoop vanilla protein powder
  • 2 tsps vanilla extract
  • ½ cup pure maple syrup
  • ¼ tsp salt
  • ⅓ cup real maple syrup
  • 1 pot espresso, slightly cooled
  • 1oz coffee liqueur (optional but adds flavour depth)
  • 1 pkg gluten free Suavardi cookies (or original for non gluten free version)
  • Cocoa powder for dusting

Let’s Make it!

  1. Make a pot of fresh espresso. Pour into a flat bottom dish. Add in the coffee liqueur to the espresso and stir to combine. Set aside to cool slightly.
  2. Using a blender, blend the cottage cheese until smooth. Add in the softened cream cheese, vanilla, maple syrup and protein powder, blend until smooth and fully combined.
  3. Add one layer of gluten free Sauvardi cookies into a flat bottom serving dish with a 2 inch rim. Spoon the coffee mixture over top of the cookies until saturated. Do not try to dunk the gluten free cookies – they disolve too quickly. If using regular cookies, quickly dunk them into the coffee mixture.
  4. Gently spread 1/3 of the whipped cheese mixture on top of the cookie layer. Repeat this layering step until all of your cookies are used, ending with the whipped topping as your last top layer.
  5. Sift cocoa powder on top of your last whipped layer and chill overnight.

Recipe Notes

  • This cake is best chilled overnight for best results.
  • Regular Sauvardi cookies can be dipped quickly in the coffee mixture.
  • You can easily double this recipe if needed.
  • This cake will keep 4-6 days covered and chilled.

Let's make espresso!

Make a pot of fresh espresso. Pour into a flat bottom dish. Add in the coffee liqueur to the espresso and stir to combine. Set aside to cool slightly.

Into the blender

Blend the cottage cheese until smooth. Add in the softened cream cheese, vanilla, maple syrup and protein powder, blend until smooth and fully combined.

Assemble the layers

Add one layer of gluten free Sauvardi cookies into a flat bottom serving dish with a 2 inch rim. Spoon the coffee mixture over top of the cookies until saturated. Do not try to dunk the gluten free cookies - they disolve too quickly. If using regular cookies, quickly dunk them into the coffee mixture.

Dip, Layer, Spread

Gently spread 1/3 of the whipped cheese mixture on top of the cookie layer. Repeat this layering step until all of your cookies are used, ending with the whipped topping as your last top layer.

Sift & Chill

Sift cocoa powder on top of your last whipped layer and chill overnight.

Enjoy!

This reimagined tiramisu recipe is pure perfection. Higer in protein, lower in fat, overall better for you without compromising flavour. I would go as far as saying this would make a great breakfast or dessert, but make sure you hit your protein goals before the end of the day!