Protein-Rich Tiramisu

Make a whey-protein paste

In a small cup, whisk 30 g whey with 45 mL cold milk to a smooth, pourable paste. This prevents gritty specks later.

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 whey paste; beat just to combine.
• Fold in 448 g mascarpone and beat until homogeneous and silky.

Combine dry ingredients

In a second bowl sift together whey isolate, almond flour, cocoa, baking powder, salt. Break up all protein clumps (critical for a silky crumb).

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.

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 whey hydrates.

Assemble

• One at a time, dip each savoiardo 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.

Finish & serve

Keeps 3 days refrigerated, longer if using pasteurized eggs.