Light & Luscious: Greek Yogurt Tiramisu (A Guilt-Free Twist on the Classic)
Tiramisu is one of Italy’s most iconic desserts—creamy, rich, and just indulgent enough to make you feel like you’re on a terrace in Rome. But what if you could have all the flavor and elegance of tiramisu with a lighter, healthier twist? Let me introduce you to my Greek Yogurt Tiramisu—a Mediterranean-inspired spin made with protein-rich Greek yogurt instead of mascarpone.
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This tiramisu keeps everything you love: the coffee-soaked ladyfingers, the whipped cream texture, and that essential cocoa powder dusting on top. However, by replacing mascarpone with Greek yogurt, you achieve a tangy brightness that beautifully balances the coffee and cocoa.
This dessert is perfect if you want to try something lower in fat or simply if you adore Greek yogurt as much as I do!
Let’s walk through it together!
Greek Yogurt Tiramisu – Step-by-Step
Start with five eggs, just like in the original. Separate the whites from the yolks. Using a mixer, beat the egg whites with 50 grams of sugar until they’re fluffy and hold stiff peaks.
Set the whites aside (in the fridge if possible) and whip the yolks with the other 50g of sugar until creamy and pale in color.
Instead of using the traditional mascarpone cheese, add full-fat Greek yogurt to the yolk mixture. Make sure the yogurt is room temperature, so it blends smoothly. Mix until creamy and uniform.
Gently fold the fluffy egg whites into the yogurt mixture using a spatula, lifting from the bottom to the top (not stirring in circles) to keep the mixture airy.
Then, quickly dip the savoiardi biscuits into the cooled espresso—one quick dunk per side. And, using a glass dish or individual bowls, layer the soaked biscuits, then spread over a thick layer of the yogurt cream.
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Get the BookYou can respect the original recipe (one layer of each only) or repeat the layers. Finish with a generous cream layer on top and chill in the refrigerator for at least 4 hours; overnight is ideal to develop full flavor.
Dust the top with unsweetened dark cocoa powder right before serving. And keep refrigerated for 2–3 days to store. It gets better with time!
Serving Suggestions – Make It Your Own
Greek Yogurt Tiramisu is delicious as-is, but you can play with presentation and flavors:
- Add a layer of crushed pistachios or almonds for crunch
- Mix a little honey or vanilla into the yogurt for added depth
- Garnish with fresh berries or mint leaves for a colorful twist
- Swap espresso for cold brew or coffee liqueur
- Serve in mason jars for a cute, portable version
Greek Yogurt Tiramisu
Equipment
- 1 Mixer
Ingredients
- 5 eggs separated
- 100 grams sugar (50g for whites, 50g for yolks)
- 500 grams full-fat Greek yogurt (room temperature)
- Savoiardi biscuits (ladyfingers)
- 2 cups fresh espresso (cooled)
- unsweetened dark cocoa powder (for dusting)
Instructions
- Beat the egg whites with 50 grams of sugar until they are thick and firm
- Beat the yolks with the other 50 grams of sugar until they're pale and creamy.
- Add the Greek yogurt and mix until smooth.
- Gently fold in the egg whites using a spatula, lifting from the bottom to the top.
- Dip the ladyfingers quickly into the cool espresso and place them in a serving dish.
- Optional: Alternate layers of yogurt cream and soaked biscuits. Keep in mind that the original recipe wants only one layer of each component (ladyfingers, cream, and chocolate powder).
- Finish with a thick cream layer on top.
- Cover and refrigerate for at least 4 hours.
- Right before serving, dust with unsweetened cocoa powder.
- Store in the fridge for up to 2–3 days.
Nutrition
Calorie Comparison (Per Serving)
| Version | Approx. Calories per Portion (8 servings) |
|---|---|
| Classic Tiramisu | 330–350 kcal |
| Greek Yogurt Version | 260–280 kcal |
Light, creamy, and full of flavor, this Greek yogurt tiramisu is a fresh twist on the classic—perfect for when you want something indulgent, but a little lighter. One spoonful, and you’ll see: some traditions are made to be reimagined!
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Greek Yogurt Tiramisu Recipe
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
