High-Protein Tiramisu Trifles Recipe

Introduction

These high-protein tiramisu trifles offer a delightful twist on the classic Italian dessert, combining creamy mascarpone and Greek yogurt for a lighter yet satisfying treat. Perfectly layered with espresso-soaked ladyfingers, they’re easy to assemble and ideal for individual servings.

Ingredients

• 1 1/2 cups heavy cream
• 3 tablespoons (or more) confectioners’ sugar
• 1/4 teaspoon kosher salt
• 3/4 cup plain nonfat Greek yogurt
• 1/2 cup mascarpone (4 oz.)
• 1 teaspoon pure vanilla extract
• 1 cup brewed espresso
• 1 teaspoon rum extract
• 18 ladyfingers
• 1 tablespoon unsweetened cocoa powder
• 4 (16-oz.) mason jars

Instructions

1. Step 1: In the large bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using a handheld mixer), beat the heavy cream, confectioners’ sugar, and kosher salt on medium-high speed until soft peaks form, about 2 to 3 minutes.
2. Step 2: Add the Greek yogurt, mascarpone, and vanilla extract to the whipped cream mixture. Continue beating on low speed until fully incorporated and stiff peaks form, approximately 1 minute.
3. Step 3: Divide about a heaping 1/4 cup of the cream mixture evenly among the mason jars to form the first layer.
4. Step 4: In a tall vessel, combine brewed espresso and rum extract. Break ladyfingers in half and quickly dunk three pieces into the espresso mixture, then layer them on top of the cream layer in each jar.
5. Step 5: Repeat layering by adding cream mixture, then espresso-dipped ladyfingers, until you have four layers of cream and three layers of ladyfingers, finishing with cream on top.
6. Step 6: Refrigerate the trifles for at least 8 hours and up to 12 hours to allow flavors to meld.
7. Step 7: Before serving, dust the tops generously with unsweetened cocoa powder.

Tips & Variations

• For a richer flavor, consider adding a splash of coffee liqueur instead of rum extract.
• Use fresh-brewed espresso for best results and a robust coffee taste.
• Substitute nonfat Greek yogurt with full-fat if you prefer a creamier texture.
• Ladyfingers can be replaced with sponge cake cut into strips for a softer bite.

Storage

Store the tiramisu trifles covered in the refrigerator for up to 3 days. They taste best after chilling for at least 8 hours. When ready to serve, dust with cocoa powder right before serving to maintain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these trifles ahead of time?

Yes, these trifles actually benefit from sitting in the refrigerator for several hours or overnight, as it allows the flavors to deepen and the ladyfingers to soften perfectly.

What can I use if I don’t have mascarpone?

If mascarpone is unavailable, you can substitute with equal parts cream cheese and heavy cream whipped together to mimic the creamy texture and mild flavor.

High-Protein Tiramisu Trifles Recipe

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4.6 from 145 reviews

These High-Protein Tiramisu Trifles offer a lighter, protein-packed twist on the classic Italian dessert. Layered with espresso-soaked ladyfingers, fluffy mascarpone and Greek yogurt cream, and dusted with cocoa powder, this no-bake recipe is perfect for an indulgent yet nutritious treat served in individual mason jars.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 8 hours 15 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian
• Diet: Low Fat

Ingredients

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Cream Mixture

• 1 1/2 cups heavy cream
• 3 tablespoons confectioners’ sugar (or to taste)
• 1/4 teaspoon kosher salt
• 3/4 cup plain nonfat Greek yogurt
• 1/2 cup mascarpone cheese (4 oz.)
• 1 teaspoon pure vanilla extract

Assembly

• 1 cup brewed espresso
• 1 teaspoon rum extract
• 18 ladyfingers
• 1 tablespoon unsweetened cocoa powder (for dusting)
• 4 (16-oz.) mason jars

Instructions

1. Whip the Cream Mixture: In a large bowl of a stand mixer fitted with the whisk attachment, or using a handheld mixer, beat the heavy cream, confectioners’ sugar, and kosher salt on medium-high speed until soft peaks form, about 2 to 3 minutes. Add the Greek yogurt, mascarpone, and vanilla extract, then continue to beat on low speed until fully incorporated and stiff peaks form, approximately 1 minute.
2. Prepare Espresso and Ladyfingers: In a tall vessel, combine the brewed espresso with rum extract. Break the ladyfingers in half for layering.
3. Assemble the Trifles: Spoon approximately a heaping 1/4 cup of the cream mixture into the bottom of each mason jar. Dunk three ladyfinger halves into the espresso mixture to soak briefly, then layer them over the cream in the jars. Repeat layering with cream and soaked ladyfingers three more times, finishing with a final layer of cream. Each jar should have 4 layers of cream and 3 layers of ladyfingers.
4. Chill and Serve: Serve the trifles immediately or refrigerate for at least 8 hours and up to 12 hours to allow flavors to meld and the dessert to set. Just before serving, dust the tops with unsweetened cocoa powder for a classic tiramisu finish.

Notes

• Use freshly brewed espresso for the best flavor; strong coffee can be a substitute if espresso is not available.
• Adjust the amount of confectioners’ sugar to taste to control the sweetness level.
• For a boozy version, you can add a splash of actual rum instead of rum extract.
• These trifles can be assembled a day in advance for convenience.
• If you prefer, use regular sugar instead of confectioners’ sugar but beat a little longer to dissolve it well.

Keywords: high-protein tiramisu, tiramisu trifles, no bake tiramisu, healthy tiramisu recipe, Greek yogurt tiramisu, mascarpone dessert, layered dessert