Protein Tiramisu

Name: Protein Tiramisu
Prep time: 10 min
Total time: 70 min
Yield: 9
Cuisine: Italian
Ingredients: 3 oz Ladyfinger (3 oz ladyfingers *you need the soft sponge ladyfingers, not the ones with the cookie texture for this recipe); ¾ cup Espresso (¾ cup espresso chilled- you can also use a strong cold brew coffee); 2 tsp Vanilla (2 tsp vanilla extract divided (you can also use ½ vanilla and ½ almond extract)); 3 ½ tbsp Zero Calorie Sweetener (3½ tbsp zero calorie sweetener *see notes for recommendations); 8 oz Mascarpone Cheese (8 oz mascarpone cheese); ½ cup Ricotta Cheese (½ cup non-fat ricotta cheese); 60 g Whey Protein Powder (60 grams whey protein powder chocolate or vanilla *see notes for my recommendations); 8 oz Whipped Topping (8 oz Truwhip whipped topping I used the Skinny whipped version (or Cool Whip)); 2 tsp Cocoa Powder (2 tsp cocoa powder divided, for dusting layers)

Protein Tiramisu - Dessert (Italian)

70 minItalian

Servings9

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Plan it in the app to put it on your week.

Vegetarian
Pescatarian
Egg Free

Ingredients

For 9 servings

Ladyfinger3 oz · 3 oz ladyfingers *you need the soft sponge ladyfingers, not the ones with the cookie texture for this recipe
Espresso¾ cup · ¾ cup espresso chilled- you can also use a strong cold brew coffee
Vanilla2 tsp · 2 tsp vanilla extract divided (you can also use ½ vanilla and ½ almond extract)
Zero Calorie Sweetener3 ½ tbsp · 3½ tbsp zero calorie sweetener *see notes for recommendations
Mascarpone Cheese8 oz · 8 oz mascarpone cheese
Ricotta Cheese½ cup · ½ cup non-fat ricotta cheese
Whey Protein Powder60 g · 60 grams whey protein powder chocolate or vanilla *see notes for my recommendations
Whipped Topping8 oz · 8 oz Truwhip whipped topping I used the Skinny whipped version (or Cool Whip)
Cocoa Powder2 tsp · 2 tsp cocoa powder divided, for dusting layers

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Steps

1Combine espresso, 1 tsp vanilla, and 1½ tbsp sweetener in a glass Pyrex dish with a spout and stir until mixed.
2Line an 8x8 (or 7x9 inch) glass baking dish with half of the ladyfingers.
3Pour half of the espresso mixture over the ladyfingers and swirl around the sponge cakes until liquid is absorbed.
4In the bowl of an electric mixer, combine mascarpone, ricotta, remaining vanilla extract, remaining 2 tbsp of sweetener, and 2 scoops of protein powder.
5Blend with the whisk attachment until smooth and creamy.
6Add the whipped topping and gently mix until just blended.
7Spread half of the whipped filling mixture over the ladyfingers and dust with half of the cocoa powder.
8Repeat with second layer.
9Dust the top with cocoa powder and refrigerate for at least 6 hours, preferably overnight, before serving.