Lower-Calorie Tiramisu

Sweetened with BrazzaMakes one 20 × 20 cm (8 × 8 inch) dish — about 6 portions

Two glasses of tiramisu dessert with a spoon on a marble surface.

Ingredient List

Brazzaâ„¢ drops
3 egg yolks
448 g mascarpone
3 egg whites (or 150 g pasteurized whites)
45 mL water
30 g creatine
30 g inulin
140 mL strong espresso
45 mL Marsala or coffee liqueur
20 sugar-free ladyfingers
Cocoa powder, unsweetened
Equipment
  • Stand mixer or two bowls + electric beaters
  • 20 × 20 cm dish
  • Fine-mesh sieve (for cocoa powder)

Step-by-Step

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Make a creatine-inulin mix
  • In a small cup, whisk 30 g creatine and 30 g inulin to break up clumps.
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Whip the yolk-mascarpone cream
  • In a large bowl, beat 3 egg yolks with 1/2 teaspoon Brazza drops (2 dropperfuls, ~2 mL) until lightened (≈ 2 min).
  • Add the creatine-inulin powder and 20 mL espresso; beat just to combine.
  • Fold in 448 g mascarpone and beat until homogeneous and silky.
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Whip the egg whites
  • Beat 3 egg whites to a light foam, add 1/2 teaspoon Brazza drops, and continue to beat to stiff peaks.
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Combine
  • Gently fold the whites into the mascarpone base in three additions. Taste-test before final assembly and tweak the amount of Brazza drops to your preference. The mix can be a touch looser than sugar-based tiramisu but will set in the fridge normally as inulin hydrates.
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Prepare the coffee dip
  • Stir 9 Brazza drops into 120 mL cooled espresso plus 45 mL liqueur.
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Assemble
  • One at a time, dip each ladyfinger 1–2 s per side into the coffee dip (too long and they disintegrate). Lay 10 biscuits in the dish.
  • Spread half the cream evenly.
  • Repeat laying biscuits + spreading cream.
  • Dust the top liberally with unsweetened cocoa through a sieve
  • Cover and chill ≥ 6 h (overnight ideal) so whey fully hydrates and structure firms.
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Finish & serve
  • Keeps 3 days refrigerated, longer if using pasteurized eggs.
Texture & flavor notes
  • Taste Identical to the traditional, high-sugar version, with a slightly creamier texture. 
  • Lighter & Healthier      At 220 kcal/100 g, you get 20% fewer calories than traditional tiramisu and no blood sugar spikes.
  • Microbial safety Keep the dessert refrigerated and consume promptly. Pasteurized eggs are recommended.