Lightened Up Tiramisu
From your favorite Italian restaurant to your own kitchen. An easy-peasy no bake recipe that’s totally decadent yet, lightened up just a bit for a new favorite Tiramisu. Everyone will adore this version!
When I first got married, my husband and I were doing construction on our house and we couldn’t use the kitchen for almost two weeks.
We didn’t have kids back then so going out for dinner every night was kind of fun.
We found this new Italian restaurant that had just opened around the same time so we were regulars there.
They were so nice to us and told us to pick a dessert on the house every time we ate there; I always chose the Tiramisu.
By now, you know what I am going to say: it was loaded with heavy cream, and egg yolks, and it was loaded with fat and calories. Once in a while it’s okay to indulge in such a dessert (especially if you are sharing) but it’s not something I would want to eat every night or especially during the week.
This version is so decadent tasting no one has ever asked me if it was low fat or low calorie. You can’t tell.
I hope you give this version a try and love it as much as we do.
Lightened Up Tiramisu
- 1 cup brewed coffee (regular or decaf) – do not use instant coffee
- 2 tbsp granulated sugar
- 1 whole angel food cake, to serve 12 – store bought, Betty Crocker mix, or from scratch
- 8 ounces reduced fat cream cheese
- 1/2 cup powdered sugar
- 1 1/2 tsp vanilla extract
- 2 cups Cool Whip or any non dairy whipped topping
- 1 -1 1/2 tbsp unsweetened cocoa powder
- shaved bittersweet or semisweet chocolate for garnish, optional
1.Have an 8 X 8 or 9 X 9 square pan ready and misted with cooking spray. Set aside until ready to fill with cake.
2.In a medium bowl, mix together the two cream cheeses with either a wire whisk or an electric mixer. Add the powdered sugar slowly along with the vanilla extract. Whip until nice and creamy.
3.Fold in the Cool Whip and then give a few mixes with a wire whisk to completely combine. Set aside for a few minutes.
4.In a separate bowl, combine the coffee and granulated sugar. Mix well.
5.Have your cake ready and either break up or slice thin pieces of cake and line your pan. You will be making two layers so don’t use it all for the bottom layer.
6.Dip a pastry brush into the coffee mixture and brush the cake slices until nicely coated. Use half of the coffee mixture.
7.Spread half of the cream cheese mixture over the first layer. Top with remaining cake pieces.
8.Repeat brushing the cake with the coffee mixture. You might not use all the liquid. That’s okay.
9.Spread the rest of the cream over the cake and smooth gently. Sprinkle the cocoa powder and shaved chocolate.
10.Place in fridge for at least 4 to 5 hours.
11.Remove from fridge, cut 9 large pieces.
12.Store in fridge up to 3 days. Enjoy!