156 cal, 25C/6F/5P/13S.
A lightened up version of husband Gav’s favorite dessert. Made with whole grains, less sugar, greek yogurt and cream cheese instead of cream and mascarpone, supremely moist you won’t be searching for the original!
Hello we’re a family of people who have had tiramisu for breakfast for 2 days straight. Needless to say we’re a happy people.
It’s Gav’s birthday weekend (and Austen’s next week!) his absolute favorite dessert is tiramisu. He might actually be a tiramisu connoisseur. I made the first iteration of this healthy tiramisu cake Friday night, he had 4 slices. 🙂
However the cake wasn’t up to MY standards, wasn’t moist enough. Well, Saturday’s breakfast was pretty easy to prepare. Gather around for some whole-grain low-sugar high-protein tiramisu folks!
My parents are visiting so we have a full house here. Everybody LOVED this cake.
But MAMA went ahead and made a second (more moistened) cake Saturday night. So again, Sunday’s breakfast was pretty easy. They didn’t think the two cakes were all that much different but my overthinking brain was satisfied with the second cake. I’m actually not proud of this… Do as I say not as I do! 🙂
So here I am belly full of breakfast tiramisu, sipping my tea and writing down my second more perfect recipe.
PS. If you enjoy this blog, you should thank Gav for it. He has been the absolute hidden force behind all this, with his endless support, getting us a real camera setup, a light box, spotting me on the regular with Austen while I do silly things like carry around plates of food searching for the best spot of light in the house. Happy birthday my hunky Bulgarian with the massive heart, we’re beyond lucky to have you! ❤
- 1 egg beaten
- 1/2 cup unsweetened almond milk (120 g)
- 1 tbsp any neutral oil, I use avocado (14 g)
- 1/4 cup granulated sugar (48 g)
- 1/2 tsp vanilla extract
- 1 cup whole wheat pastry flour or all purpose (120 g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup hot water
- 1 tbsp or more instant coffee
- 4 oz neufchatel cream cheese* in room temperature (112 g)
- 1/4 cup greek yogurt, I use 2% but all kinds should work (56 g)
- 2-4 tbsp unsweetened almond milk (30-60 g)
- 1/2 tsp vanilla extract
- 2/3 cup powdered sugar (60 g)
Makes 9 slices. Preheat oven to 350F and line an 8×8 baking pan with parchment. Blend egg, milk, vanilla, sugar, oil together. Whisk together flour, baking powder, baking soda, salt. Fold the two until no big clumps of flour remains. Pour into baking pan and bake for 20 minutes until the cake is fully baked. It won’t have much color.
While the cake is cooling, prepare the coffee liquid and the cream by beating the softened cream cheese (I used a hand mixer), beating in the yogurt, beating in the milk (use enough milk to make it pourable, I used 4 tbsp but this quantity will depend on how wet your yogurt is), and finally vanilla and sugar until smooth.
When the cake has cooled, slice horizontally in two layers. Place first layer down, wet with the coffee liquid (you won’t need all of if, just enough to moisten the cake). Layer with half the cream. Repeat with the second layer, coffee, cream and dust with cocoa and shaved chocolate if you prefer. Let the cake set in the fridge for a few hours at least, ideally overnight. Slice and enjoy!
(*) Neufchatel is just a lower fat cream cheese. You can use regular cream cheese if you don’t have access to neufchatel. For a similar nutrition info use 3 oz cream cheese and increase yogurt by 2 tbsp. Or just use 4 oz cream cheese and don’t sweat it 🙂