Sara's Low Fat Tiramisu

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10 generous servings

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  • Prepare to make the tiramisu 1-2 days in advance.
  • 1. Take out mascarpone cheese out of the fridge for at least 3 hours to ensure that it will blend smoothly.
  • 2. When ready to make the tiramisu, prepare 2 packets of Dream Whip as directed in a large bowl, doubling the recipe, and use 1 teaspoon of almond extract instead of the vanilla.
  • 3. Boil water in a kettle. Mix 1 tablespoon of instant coffee with one cup of the boiling water. The mixture should be very dark, almost black. If it looks too light, add more coffee. Add ½ teaspoon of sugar to the mixture or 1 teaspoon for a sweeter tiramisu. Replenish as necessary. Stir 1 teaspoon of coffee liqueur into the coffee mixture. Set aside.
  • 4. With the hand mixer, whip the mascarpone cheese at low speed in a separate large bowl with 2 tablespoons of the coffee mixture. Add the Dream Whip to the mascarpone mixture. Whip on medium speed, then high speed as it becomes incorporated.
  • 5. Get the savoiardi cookies and rapidly dip them in the coffee mixture on both sides. If the cookie feels as if it will fall apart, it is too moist. The cookies will continue to absorb moisture as the cake rests.
  • 6. Create a tight row of cookies to fill the bottom of the tray. Use the spatula to spread the cheese mixture on top. Use slightly less than half of the mixture to have a little more to hide the cookies on the top layer. Repeat process for a second layer. Dust the top of the tiramisu with cocoa powder using a small sieve.
  • 7. Leave tiramisu in the fridge uncovered (this allows the top layer of cream to thicken and prevents cellophane from disturbing the topping). Leave in the fridge overnight or, for best results, for two nights before serving. Serve cold.


APPARATUS: Tray (at least three inches deep); 8”x13” is preferable, and using a clear or Pyrex tray will show the layers of the tiramisu Rubber spatula Small sieve/sifter 2 large bowls 1 small bowl, preferably shallow Hand mixer 1 tablespoon 2 teaspoons Dream Whip can be prepared with vanilla, but almond extract gives it an Amaretto-like flavour. Always add the Dream Whip to the marscarpone- not the other way around (it will cause lumps and deflate the cream). If the tiramisu can sit for two nights, the flavour will be perfect. You can also melt an ice cube into the coffee mixture to cool it quickly.

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