Yogurt is a favorite around this house. It’s the perfect dessert. Healthy, cool, creamy, high in protein . . . what’s not to like? My go-to late night sweet treat is a cup of yogurt with sliced frozen bananas, topped with nut butter, coconut, sometimes chocolate chips. . . which makes me realize, I really should post about my “yogurt sundaes!” But today, you’re here for tiramisu. Healthy tiramisu– Mexican chocolate tiramisu– Gluten free tiramisu!
What is it with men and tiramisu? Sure, it’s good, but there are other desserts on the menu! I won’t tell Alex this, but not only is it the only dessert he wants when it’s on the menu, it also has been the favorite dessert of my last 2 boyfriends. So, I have become quite the tiramisu aficionado. And I have to tell you, this is the best one I’ve had yet.
Maybe it’s my penchant for the tangy bite of yogurt. I’ve always preferred frozen yogurt over ice cream. And. . . for those of you who are lactose intolerant, hopefully this version won’t leave you regretting your decision to indulge! Although I am lactose intolerant, my stomach tolerates yogurt quite well- thankfully, because it’s such a great source of calcium and protein. I did use marscapone cheese (could it really be a tiramisu without it?), but if even that’s too much for you, I am sure this would be good without it– just missing some of the richness it adds.
I am sure there is a fancy pan out there for making lady fingers. But honestly, I can’t think of any other recipes, or occasions, when I might want to make lady fingers. Luckily, I didn’t have to worry about making them perfect, since I knew they were going to be soaked in coffee liqueur, then covered in a generous layer of fluffy, creamy, dreamy yogurt marscapone. After mixing the batter, I waited until the coconut flour had absorbed the liquid ingredients, then put it in a ziplock storage bag. I cut about a 1/2 inch slit in one corner, then squeezed out 2 1/2 inch strips across a lined cookie sheet.
Remember, we’re not looking for perfection here! The first time I made this, I soaked the lady fingers in a strong coffee/Kahlua mixture. The gluten free lady fingers (made with coconut and almond flours) aren’t as absorbent as the fluffy wheat variety, so they ended up not having much flavor. The second time, I went with straight Kahlua– very good call! Normally, I like my desserts to be healthy enough to eat for breakfast. Is this? I would have to say no- the Kahlua and dark chocolate send it over the edge. However, the lady fingers and cream mixture are quite low in sugar. It’s quite high in protein, thanks to the egg/almond/coconut lady fingers, and the greek yogurt, although with these specialty ingredients, it’s very hard to calculate the nutrition content. For an occasional indulgence, this is a smart decision–> a very smart decision!
- 6 tablespoons coconut flour
- 4 tablespoons almond flour
- ¼ teaspoon baking soda
- 6 eggs
- ¼ cup coconut oil
- 2 tablespoons honey
- 1 teaspoon vanilla
- 2½ cups greek yogurt**
- 250 grams (about 9 ounces) marscapone cheese
- 3 tablespoons honey
- 1½ teaspoons vanilla
- 3 tablespoons 85% dark chocolate (chopped finely or shaved)
- 3-4 tablespoons Kahlua
- 3 teaspoons cocoa powder
- 1½ teaspoons cinnamon powder
- Preheat over to 320º.
- Add the dry ingredients to a mixing bowl. Use a whisk to break up any clumps in the flours.
- Mix the wet ingredients together in a small bowl.
- Add the wet ingredients to the dry, and whisk until the clumps are broken down and the batter is smooth.
- Let the batter sit for 5-10 minutes. The coconut flour is very absorbent, and the batter will become thick.
- Add the thickened batter to a plastic ziplock bag (or pastry bag). Cut a ½ inch slit in one corner, and pipe 2½ inch long strips. Leave space between each one; the batter rises and spreads.
- Bake for 10 minutes. Let cool.
- Add the greek yogurt, marscapone cheese, honey and vanilla to a food processor bowl, and process for 30-45 seconds, until mixture is very smooth.
- Put Kahlua in a small bowl, then dip cooled lady fingers in, soaking the bottom half of each one. Arrange soaked lady fingers along the bottom of a 8x8 baking dish. Cover the lady fingers with 1 cup of yogurt mixture, 1 teaspoon cocoa powder, ½ teaspoon cinnamon powder, and 1 tablespoon chopped dark chocolate.
- Repeat for 2 more layers.
- Refrigerate to set. For pretty, well-set slices, it's best to let it set overnight.
**Greek yogurt must be very thick. If your yogurt isn't super thick, put 2 paper towels on the bottom of a strainer, and add yogurt. Place the strainer into a bowl to catch the whey. Leave in the refrigerator for 1-2 hours, until the excess liquid has drained out of your yogurt. I often use this method with regular yogurt when greek yogurt is not available.
Other liqueurs/spices can be substituted. I recently saw photos of tiramisu's made with cherries, strawberries, etc., and I think next time I make this it will be a fruity variety!