This Cottage Cheese Tiramisu delivers the same layered coffee-and-cream flavors as the classic dessert but with less fat and fewer calories.
I used to make tiramisu often when friends came over. Recently I revisited the recipe and swapped mascarpone for cottage cheese, which is now commonly used in both sweet and savory dishes. The result is my version of Cottage Cheese Tiramisu.
Does tiramisu have alcohol in it?
Many traditional tiramisu recipes include a splash of coffee liqueur, rum, or Marsala wine. I left alcohol out of this cottage cheese version so it would be family-friendly.
If you prefer an adult version, omit the vanilla in the coffee mixture and add about 2 tablespoons of alcohol instead. If using a sweet liqueur, consider reducing the sugar slightly.
Is tiramisu safe for kids?
I made this recipe without alcohol so it’s suitable to share with children, but it does contain coffee and therefore caffeine. With 1 1/2 cups of brewed coffee used to dip the ladyfingers, each serving contains roughly one ounce of coffee, or about 15–20 mg of caffeine depending on strength. Using espresso increases that amount (approximately one shot per slice).
If you’re concerned about caffeine, use decaf coffee instead and follow the recipe the same way.
How to make Cottage Cheese Tiramisu:
Tiramisu needs chilling time after assembly so the ladyfingers absorb moisture from the coffee and cream and turn into soft cake-like layers. Ideally let it rest overnight, but a minimum of 6–8 hours in the fridge will work if you assemble in the morning and serve in the evening.
Using cottage cheese instead of mascarpone requires pureeing the cottage cheese until completely smooth. I used a food processor, but a high-powered blender will also work. Make sure there are no curds remaining before proceeding.
You’ll cook the egg yolks over a double boiler. If you don’t have a dedicated double boiler, set a heatproof bowl over a saucepan with simmering water, ensuring the bowl bottom does not touch the water. Whisk the egg yolks with sugar constantly until thick, pale, and no longer gritty — about 10 minutes. Remove from heat and let the mixture cool slightly while you continue whisking, then add it to the pureed cottage cheese along with some sugar and vanilla.
Whip the cream to stiff peaks using a stand or hand mixer (be careful not to over-whip). Fold the cottage cheese mixture into the whipped cream and mix until thick and fluffy.
Brew strong coffee or use instant coffee mixed to a strong strength. Add sugar and a little vanilla to the coffee and pour it into a shallow dish for dipping the ladyfingers.
Set up a station with the coffee, the dish you’ll assemble in (9×13″ or similar), the ladyfingers, and the cottage cheese cream. Quickly dip each ladyfinger on both sides — do not soak them — and arrange a single layer in the dish. Spread half of the cottage cheese mixture evenly over the ladyfingers, add another dipped layer of ladyfingers, then top with the remaining cottage cheese mixture. Smooth the surface, cover with plastic wrap, and chill for at least 6–8 hours or overnight.
Just before serving, dust the top with sifted cocoa powder using a fine-mesh strainer.
Cottage Cheese Tiramisu Ingredients:
- Large egg yolks
- Whipping cream or heavy cream
- 16 ounces (1 lb) 2% cottage cheese — choose a lower-sodium brand if possible (compare Nutrition Facts per equal serving sizes)
- Granulated sugar
- Vanilla extract
- Espresso or strong brewed coffee (use decaf if you want to avoid caffeine)
- Ladyfingers
- Cocoa powder for dusting
Want more cottage cheese recipes?
Cottage Cheese Tiramisu Nutrition Notes:
Compared to a tiramisu made with mascarpone, this cottage cheese version has roughly half the total fat, about 100 fewer calories per serving, and slightly more protein.
Cottage Cheese Tiramisu
Equipment
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Food Processor
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Stand mixer or hand mixer
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9×13″ or larger glass or ceramic baking dish
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Fine mesh strainer
Ingredients
- 1 ½ cups strong black coffee or espresso
- 2 Tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 2 large egg yolks
- 2 cups whipping cream (or heavy cream)
- 16 ounces 2% cottage cheese
- 6 Tablespoons granulated sugar (divided)
- 1 teaspoon vanilla extract
- 1 package ladyfingers
- 1 Tablespoon cocoa powder
Instructions
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Stir together 1 ½ cups strong coffee or espresso, 2 tablespoons granulated sugar, and ½ teaspoon vanilla until the sugar is dissolved. Pour into a shallow dish and set aside.
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Place 16 ounces cottage cheese in a food processor and blend until completely smooth. Add ¼ cup of the granulated sugar and 1 teaspoon vanilla, then process until combined. Chill while you prepare the egg yolk mixture.
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Make a double boiler: simmer water in a saucepan and place a heatproof bowl over it (bowl should not touch the water). Whisk 2 egg yolks with the remaining 2 tablespoons sugar until pale and thickened, about 10 minutes. Remove from heat and whisk until slightly cooled.
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Add the egg yolk mixture to the pureed cottage cheese and process until uniform. Set aside.
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Whip 2 cups of cream to stiff peaks. Fold or mix in the cottage cheese mixture until the filling is thick and fluffy.
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Quickly dip ladyfingers into the coffee — one side then the other — and arrange a single layer in a 9×13″ dish, breaking to fit if needed.
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Spread half the cottage cheese filling over the ladyfingers (about ½–1″ thick). Add another layer of dipped ladyfingers and top with the remaining filling. Smooth the surface, cover, and chill at least 6–8 hours or overnight.
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Before serving, sift 1 tablespoon cocoa powder evenly over the top using a fine mesh strainer.
Nutrition
Notes
If you don’t have one large dish, divide the tiramisu between two smaller dishes. A clear glass dish is helpful so you can see the layers, and rectangular shapes make arranging ladyfingers easier.
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