The recipe uses raw egg whites. For safety, use pasteurized eggs or heat them in a double boiler to 60°C (140°F).

Why is my sponge dense and not airy?

You may not have whipped the whites enough or overmixed them with the yolks. Fold the whites in gently using an up-and-over motion.

Can I make this without flour?

Yes — skip the flour entirely; the sponge will be more soufflé-like but may sink. Add 1 tsp of baking powder for lift.

How many servings does this make?

This recipe yields 2 generous servings or 4 mini desserts in glasses — perfect for individual presentation.

Tiramisu

Name: Tiramisu
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken egg — 220 g; Cocoa Powder — 5 g; Tvorog cheese "a la Kajmak" — 250 g; Egg white — 60 g; NESAKHAR Sugar Substitute with Erythritol and Stevia — 10 g; Flour — 30 g

45min

575g

Nutrition per 100g

100

Imagine an airy sponge soaked in aromatic coffee, layered with a velvety cream cheese filling, and dusted with bitter cocoa. This isn't just a dessert — it's a classic Italian indulgence without the sugar and carbs. Perfect for health-conscious food lovers who still crave the finer things. In just 45 minutes, you'll have a show-stopping dessert that will impress any guest.

WHAT YOU WILL NEED

From ingredients

6 products

For sponge and cream

Chicken egg220 g

Egg white60 g

For topping

Cocoa Powder5 g

For cream

Tvorog cheese "a la Kajmak"250 g

Sweetener

NESAKHAR Sugar Substitute with Erythritol and Stevia10 g

For sponge

Flour30 g

SIMPLE PROCESS

Step by step recipe

The secret to this Tiramisu lies in perfectly whipped egg whites — they give both the sponge and the cream their light, airy texture. The sponge bakes in just 20 minutes, then is cut into strips for quick coffee absorption. For the cream, combine cream cheese with whipped whites for a cloud-like consistency. Dip the sponge briefly in warm coffee — don't over-soak, or the dessert will become watery. Layer and refrigerate for at least 2 hours for the flavors to meld.

Step 1

Make the sponge

Preheat the oven to 170°C (340°F). Separate yolks from whites (you have 220 g whole eggs plus 60 g extra whites). Beat yolks with half the sweetener (5 g) until pale, add flour (30 g / 2 tbsp), and mix. In a separate dry bowl, whip all whites (from 220 g eggs + 60 g extra) with the remaining sweetener (5 g) to stiff peaks. Gently fold the whites into the yolk mixture using a spatula.

Step 2

Bake the sponge

Pour the batter into a parchment-lined baking dish and smooth the top. Bake for 20 minutes until golden. Cool, then cut into strips about 3–4 cm (1.5 inches) wide.

Step 3

Prepare the cream

In a bowl, mix cream cheese (250 g / 8.8 oz) with sweetener to taste. In another bowl, whip 2 egg whites (from the ingredients) to stiff peaks and gently fold into the cheese mixture until smooth.

Step 4

Soak the sponge

Brew strong black coffee (about 200 ml / ¾ cup), cool to warm. Quickly dip each sponge strip into the coffee for 1–2 seconds.

Step 5

Assemble the dessert

In a dish or glasses, layer the soaked sponge, then half the cream. Repeat with another layer of sponge and the remaining cream. Dust the top with cocoa powder (5 g / 1 tsp) and refrigerate for at least 2 hours.

CHEF'S TIP

Choose quality cream cheese

Use a creamy cream cheese like Philadelphia or Kaimak — they give a smooth, velvety texture. Avoid grainy cottage cheese, as it will ruin the consistency.

Whip egg whites correctly

Use room-temperature whites and a clean, dry, grease-free bowl. Whip to stiff peaks that hold their shape.

Don't over-soak the sponge

Dip each strip into warm coffee for just 1–2 seconds. Over-soaking makes the dessert watery and mushy.

Let it rest

After assembling, refrigerate for at least 2 hours (preferably overnight). The cream sets, and the flavors fully develop.

SUBSTITUTIONS

Add your taste

Replace cream cheese with mascarpone For a classic flavor, use mascarpone (250 g) — it's richer and creamier, though higher in calories.
Swap cocoa for cinnamon or grated chocolate Top with cinnamon or grated sugar-free chocolate for a different flavor twist.
Use chicory instead of coffee If you avoid caffeine, use chicory — it has a similar bitter, aromatic profile.
Gluten-free version Replace wheat flour with almond flour (30 g / ¼ cup) or coconut flour (15 g / 2 tbsp) — the sponge will be denser but still delicious.

HOW TO STORE

How to Store Tiramisu

Store Tiramisu in the refrigerator in an airtight container for up to 2–3 days. It becomes even richer and more flavorful over time. Do not freeze — the cream becomes watery and grainy upon thawing. Remove from the fridge 15–20 minutes before serving to allow the flavors to bloom.

GOOD TO KNOW