Every December 23rd I make a tiramisu for my husband Stephen’s birthday. It’s dead easy, but we don’t make many desserts, so it only comes out once a year. Traditionally mascarpone, a super thick Italian cream cheese is used, making this dish sugar and fat personified. However, with a few simple switches the calories, fat and sugar can sliced without missing a beat.

As an extra special bonus, for all you protein junkies and/or gluten free folk, I’ve included a recipe to make your own sponge fingers. If you don’t have time, just use the store bought variety.

Prep Time:
suitable for bulk cooking marinating or waiting required


  • 3 eggss, separated
  • 1/2 cup Natvia, or other stevia based sweetener
  • 1/4 cup castor sugar
  • 1/4 cup arrowroot powder, or 1/4 cup vanilla casein powder
  • 250g (1 cup) light, soft ricotta cheese
  • 100g (1/2 cup) low-fat quark, or extra-light cream cheese
  • 90ml (1/3 cup) espresso coffee
  • 60ml (3 tbsps) marsala
  • 3 egg whitess, fresh at room temperature- not from a carton
  • 40g (4 pieces) 85% dark chocolate
  • 24 Italian sponge finger biscuitss
  • OR
  • 2 eggss, separated
  • 6 egg whitess
  • 2 tsps Natvia or other sweetener
  • 3/4 cups coconut flour
  • 3/4 cups almond meal, or 3/4 cup vanilla casein powder


To make the sponge finger biscuits:
Preheat an oven to 180ºC/350ºF
Beat the egg yolks until they change colour, add the sweetener. Set aside.
In a clean bowl with a clean, dry whisk, beat the egg whites to stiff peaks. Fold in the egg yolk mixture and the remaining flours/protein powders. Switch to a wooden spoon and form into a dough. Divide the dough into 24 pieces and form into fingers using your hand (clean hands or gloves for hygiene, please!). Line a flat baking tray with baking paper, and place the fingers on the tray. Bake the fingers for 15–20 minutes or until golden. Allow to cool and preferably rest for at least a few hours before using.

To make the tiramisu:
Beat the egg yolks with the sweetener in a medium sized mixing bowl. Add in the ricotta and quark and stir until combined.
Place the arrowroot or casein in a small bowl. Add a quarter of the cheese mixture and blend until free of lumps. Return the thickened mixture to the larger bowl of cheese mix and stir until combined and evenly distributed. Set aside.

Prepare the coffee and combine with the marsala in a wide bottomed dish. Dunk the sponge finger biscuits in the coffee and and pack in a layer across the bottom of a large (about 30cm) square dish.

Beat the egg whites to stiff peaks and fold through the cheese mixture until evenly combined. Pour over the coffee soaked sponge fingers. Grate the chocolate over the top. Cover and refrigerate for a few hours, preferably overnight, to allow the flavours to fully spread.

Preparation and Storage

Store refrigerated for up to 48 hours. The recipe taste better when it's sat in the fridge for at least 3 hours.