A creamy, coffee-soaked rusk tiramisu with ~26 g of protein per serving and no added sugar
There are some desserts you eat because you're hungry. And then there's tiramisu.
Traditional tiramisu isn't exactly known for being protein-rich or an everyday.
While we are making smarter choices where the sweetness is allowed but sugar isn’t, let’s make this tasty and easy recipe that calls for sugar-free ingredients made with Zeroh, which has Monk-Fruit & Allulose and is protein-rich. So we can safely say that we gave it a Zeroh makeover.
Why You'll Love This Tiramisu
- Protein-rich: Greek yogurt and high-protein paneer add a substantial protein boost.
- Sugar-free: Zeroh provides the sweetness without adding regular sugar.
- No baking required: Just blend, layer and chill.
- Easy ingredients: No specialty baking ingredients needed.
- Portion-friendly: The recipe makes two servings, making it easier to enjoy dessert without making an entire cake.
Ingredients
For the coffee layer
- 45 g sugar-free No Maida Rusk
- 4 g instant coffee
- 100 ml water
For the protein cream
- 250 g plain non-fat Greek yogurt
- 75 g high-protein paneer
- 15–20 g Zeroh Sugar, according to taste
- ½ tsp vanilla
- A small pinch of salt
For topping
- 10 g unsweetened cocoa powder
Serves: 2
Preparation time: 15 minutes
Chilling time: 6–8 hours
How to Make High-Protein Rusk Tiramisu
Prepare the coffee
Dissolve the instant coffee in 100 ml of hot water to make a strong coffee.
Set it aside and let it cool completely.
Don't use hot coffee while assembling the dessert. It can loosen the creamy layer.
Make the Protein-Rich cream
Add the paneer and approximately 100 g of Greek yogurt to a blender. Blend until completely smooth.
Add the remaining Greek yogurt, Zeroh Sugar, vanilla, and a small pinch of salt. Blend or whisk until you have a thick, creamy mixture.
Tip: If your Greek yogurt is watery, strain it before using. A thicker yogurt gives you a better tiramisu texture.
Build the layers
Break the rusk into pieces that fit your serving container. Quickly dip each piece into the cooled coffee.
Remember: don't soak.
Arrange half of the coffee-dipped rusk as your first layer. Spread half of the protein cream over it. Repeat with the remaining rusk and cream. Finish with a generous dusting of unsweetened cocoa powder.
4. Chill and let the flavours come together
Cover and refrigerate for at least 6 hours. For the best texture, leave it overnight.
The chilling time allows the coffee to soak into the rusk while the creamy layer sets, giving you a much more tiramisu-like texture.
Nutrition Per Serving
This recipe makes two servings.
| Nutrient | Per serving |
|---|---|
| Calories | ~246 kcal |
| Protein | ~26 g |
| Carbohydrates | ~26 g |
| Fat | ~5 g |
| Fibre | ~2.8 g |
*Approximate values based on standard reference nutrition data. Actual nutrition may vary depending on the specific rusk, Greek yogurt, and paneer used.
Tips for the Perfect Tiramisu
1. Don't over-soak the rusk.
This is the most important step. Rusk needs enough coffee to soften, not more.
2. Use thick yogurt.
A watery cream will make the layers loose. Strain the yogurt if necessary.
3. Blend the paneer properly.
Give it enough time to become smooth. The goal is a creamy filling, not a paneer filling.
4. Taste before layering.
The amount of Zeroh you need can depend on your sweetness preference, so taste the cream and adjust before assembling.
5. Don't skip the chilling time.
Freshly assembled tiramisu won't have its final texture. The fridge does a lot of the work here.
6. Cocoa goes on at the end.
Dust the cocoa just before serving for the best finish.
How to Store It
Keep the tiramisu covered and refrigerated and enjoy it within 2 days for the best texture and freshness.
And if you can resist eating it immediately, overnight is even better.
Now that's a Tiramisu worth waiting for.
