Tiramisu, But Make It Protein
Tiramisu was never meant to be health food. We are not going to pretend it is. But swap a little of the sugar load for two scoops of vanilla and the maths changes: four proper serves at roughly 23g of protein each, and it still tastes like the real thing.
Our vanilla works here because it does not shout. It is earthy, smooth and less sweet on purpose, so it folds into the mascarpone instead of taking it over. No chalk, no candy finish.
What you need
- 3 egg yolks
- 3 tbsp sugar
- 250g mascarpone
- 2 scoops naturally, vanilla protein
- 3 egg whites, whipped to soft peaks
- 24 ladyfinger biscuits
- 1 cup espresso, cooled
- Cocoa powder, for dusting
How to make it
- Whisk the yolks with the sugar until pale and thick.
- Fold in the mascarpone and the vanilla protein until smooth.
- Gently fold through the whipped egg whites. Keep the air in.
- Dip each ladyfinger briefly in the cooled espresso. Briefly. A soggy biscuit sinks the whole thing.
- Layer: biscuits, cream, biscuits, cream.
- Dust generously with cocoa and chill for at least 2 hours. Overnight is better.
The numbers
Makes 4 serves at roughly ~23g protein each, depending on your portions. Recipe macros are estimates; the only numbers we print without a tilde are the ones on the pack.
Made with our vanilla 250g if you are trying us for the first time, or the 1kg if you already know. Grown, washed and milled in Indonesia. Six ingredients is the whole vanilla label.
Who are you making it for?
