This tiramisu is a lighter alternative and is made with just a few ingredients!
Tiramisu is one of my favorite desserts, layered with coffee-soaked lady fingers and creamy goodness consisting of heavy cream, mascarpone cheese, eggs, and sometimes cream cheese. It is loved by so many because it is rich, sweet, and coffee-flavored. Because of its high saturated fat and sugar content, it is typically eaten occasionally. This lighter Greek yogurt tiramisu recipe is a healthier alternative to traditional tiramisu and tastes quite similar! This version is refined sugar-free, lower in saturated fats and calories, and overall a great alternative if you crave tiramisu but don’t want the excess calories and unhealthy fats.
This recipes works because Greek yogurt is thick and can imitate the texture of cream cheese and mascarpone cheese. I still included mascarpone in this recipe because its flavor and texture is essential to tiramisu, but the cream cheese and heavy cream have been omitted and replaced with Greek yogurt. This version is slightly tangy due to the cultured bacteria in Greek yogurt. If you dislike that, you can cover the tanginess with more liquid sweetener than what is written in the recipe.
How to thicken Greek yogurt for this recipe
Although Greek yogurt is already thick, you will want it even thicker for this recipe so that the tiramisu does not become too runny. To do so, place a cheese cloth on top of a fine mesh strainer and place the strainer over a bowl. Scoop the Greek yogurt onto the cheese cloth and set in the fridge overnight or for 8 hours. In the next morning, bundle the cheese cloth together and squeeze out any excess moisture. The yogurt should have a thick, cream cheese consistency.
Lighter Greek Yogurt Tiramisu
yield: 6 x 6 in. pan (6 medium slices)
total cook time: 10 min. (16 hours including straining and set time)
- 425 g. or 1 3/4 c. whole milk Greek yogurt, strained
- 196 g. or 7 oz. or 1 c. minus 2 tbsp. mascarpone cheese, softened at room temp.
- 60-80 g. or 3-4 tbsp. liquid sweetener (agave, honey, maple syrup, etc.)
- 6 g. or 1 1/2 tsp. vanilla extract
- 12 lady fingers
- 240 g. or 1 c. hot water
- 2 g. or 2 tsp. instant coffee powder
- 20 g. or 1 tbsp. liquid sweetener (agave, honey, maple syrup, etc.)
- Cocoa powder to top
- To strain Greek yogurt, place a cheese cloth on top of a fine mesh strainer and place the strainer over a bowl. Scoop the Greek yogurt onto the cheese cloth and set in the fridge overnight or for 8 hours. In the next morning, bundle the cheese cloth together and squeeze out any excess moisture. The yogurt should have a thick, cream cheese consistency.
- In a deep and wide dish, combine hot water, coffee powder, and 1 tbsp. liquid sweetener. Set aside to cool.
- In a medium bowl, whisk together strained Greek yogurt, mascarpone, 3-4 tbsp. liquid sweetener, and vanilla extract until smooth. Taste and add more sweetener if desired.
- In you pan, spread a thin layer of cream on the bottom. One at a time, soak 6 lady fingers in the coffee and layer on the yogurt cream. I fit five lady fingers horizontally and one vertically.
- Spread another layer of cream on and add another layer of 6 coffee-dipped lady fingers. Top with the rest of the yogurt cream and smooth out the top. Cover with plastic wrap and refrigerate overnight or for at least 8 hours.
- After the tiramisu is set, sift a generous amount of cocoa powder on top and slice to enjoy!
Tiramisu can be stored in an airtight container in the fridge up to 4 days.
*Nutrition facts are estimates.
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