Recipes
Recipes
Whether you're in a hurry to be fit or have time to be naughty, we have the right recipe for your schedule & vibe.
Healthy Tiramisu
35 min (plus chill time) • Servings: 6–8
This healthy tiramisu recipe reimagines the classic Italian dessert using Dilettoso’s gluten-free Vava Vanilla mix as the base for soft, sponge-like cake layers. It's the perfect feel-good treat. No refined sugar and no gluten, this version brings the soul of tiramisu into your daily dolce vita. It's elegant enough for guests, but easy enough for everyday indulgence.
What you need
- For the Sponge Layer:
- 1 cup Vava Vanilla mix
- 2 tbsp olive oil or melted coconut oil
- ⅓ cup unsweetened almond milk
- For the Soaking Liquid:
- ½ cup brewed espresso, cooled
- 1 tsp coconut sugar (optional)
- For the Mascarpone Cream:
- 3 fresh egg yolks
- 3 tbsp coconut sugar (or erythritol)
- 1 cup mascarpone cheese, cold
- Optional: 1 tbsp rum or Marsala wine
- To Finish:
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Hot Hot Hot
How to do it
- PREHEAT oven to 350°F (175°C).
- MIX Vava Vanilla mix, oil, almond milk until smooth.
- POUR into a parchment-lined 8x8-inch pan and bake for 10–12 minutes.
- COOL completely and cut into cubes or lady finger cookie shape (depending on your serving jar/dish).
- WHISK egg yolks and coconut sugar in a bowl.
- ADD the cold mascarpone to the yolk mixture and fold gently until smooth and fully incorporated. Set aside.
- BEAT the egg whites with a clean whisk or electric mixer until they form stiff peaks.
- FOLD the egg whites gently into the mascarpone mixture in two parts, being careful not to deflate the cream. Set aside.
- DIP the gluten-free pieces briefly into espresso and layer them into jars or a dish.
- SPREAD mascarpone cream over the soaked cake.
- REPEAT layers, finishing with cream.
- DUST with cocoa powder and CHILL at least 4 hours or overnight.
- ENJOY!
Did you make it?
Then SHARE the love. Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Traditional tiramisu never uses whipped cream — just egg yolks, sugar, and mascarpone. It was first created in the 1960s in Treviso, in a small restaurant called Le Beccherie.
