I lightened up Tiramisu… and it’s still AMAZING!

Today, I’m showing you how to make a healthier tiramisu cake that still delivers all the flavors you love from the classic dessert.

This delicious, creamy, lower-calorie twist on tiramisu is made in the form of a sheet cake, making it easier to prepare and perfect for feeding a crowd.

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HEALTHY TIRAMISU RECIPE
Ingredients:
For the cake:
2 cups oat flour, or ground oats (200g)
1 cup + 2 tbsp spelt flour (150g)
1 tbsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 large eggs
2.5 cups buttermilk (600ml)
1/4 cup unsweetened applesauce (65g)
2.5 tbsp maple syrup or agave
1 tsp vanilla extract
For the coffee:
1 cup strong coffee or espreso (240ml)
1 tbsp maple syrup
For the filling:
1 cup mascarpone cheese (250g)
1 cup thick Greek yogurt (250g)
3 tbsp maple syrup or agave
2 tsp vanilla extract
2 egg yolks
1/2 cup heavy cream (120ml)
For topping:
1/4 cup cocoa powder (50g)

NUTRITIONAL INFO (per slice):
220 calories, fat 8g, carb 27g, protein 11g

Instructions:
Preheat the oven to 360°F (180°C). Line a sheet pan with parchment paper.

In a large bowl, whisk together the oat flour, spelt flour, baking powder, baking soda, and salt.

In another bowl, whisk the eggs, buttermilk, applesauce, maple syrup, and vanilla extract until well combined.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. It’s okay if a few lumps remain—avoid overmixing.

Let the batter rest for 5 minutes, then pour it into the prepared sheet pan.

Bake for 20 minutes, or until the edges turn golden brown. Remove from the oven and let the cake cool completely.

Once the cake has cooled, use a fork or wooden skewer to poke holes all over the surface.

Mix the coffee with the maple syrup and brush or drizzle it evenly over the cake. Allow the liquid to soak in fully.

In a large bowl, beat together the mascarpone cheese, Greek yogurt, maple syrup, vanilla extract, and egg yolks until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the mascarpone mixture until fully incorporated.

Spread the filling evenly over the coffee-soaked cake, smoothing the top with a spatula.

Cover the cake and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the filling to set.

Just before serving, dust the top generously with cocoa powder. Slice the cake into 15 equal pieces and serve.

Enjoy!