Whey Isolate Tiramisu Pots with Mascarpone & Espresso
Luxurious no-bake tiramisu featuring protein-enriched mascarpone cream layered with espresso-soaked ladyfingers. Each elegant glass pot delivers over 25g of protein while maintaining the authentic Italian flavors of coffee, cocoa, and creamy mascarpone. Chilled overnight for the perfect make-ahead high-protein dessert.
Por Porção
385kcal
Calorias
28g
Proteína
32g
Hidratos
16g
Gordura
Ingredientes
- 250gMascarpone cheese
- 120g (4 scoops)Whey protein isolate (vanilla or unflavored)
- 200gGreek yogurt (0% fat)
- 3 largeEgg yolks
- 60gErythritol or honey
- 100g (about 16 pieces)Ladyfinger biscuits
- 240mlStrong espresso coffee, cooled
- 20gUnsweetened cocoa powder
- 1 tspVanilla extract
- 10gDark chocolate shavings (optional)
Instruções
- 1
Brew strong espresso and allow to cool completely. Pour into a shallow dish for dipping the ladyfingers.
- 2
In a mixing bowl, whisk egg yolks with erythritol (or honey) until pale and creamy, about 2-3 minutes.
- 3
Add mascarpone cheese to the egg mixture and whisk until smooth and well combined.
- 4
In a separate bowl, mix Greek yogurt with whey protein isolate and vanilla extract until completely smooth with no lumps.
- 5
Gently fold the yogurt-protein mixture into the mascarpone mixture until fully incorporated and creamy.
- 6
Quickly dip each ladyfinger into the cooled espresso (1-2 seconds per side) and arrange a layer in the bottom of 4 individual glasses or dessert pots.
- 7
Spoon half of the mascarpone-protein cream over the ladyfinger layer, smoothing the top.
- 8
Add another layer of espresso-dipped ladyfingers, then top with the remaining cream, smoothing the surface.
- 9
Dust generously with unsweetened cocoa powder and add dark chocolate shavings if desired.
- 10
Cover each pot with plastic wrap and refrigerate overnight (minimum 6 hours) to allow flavors to meld and texture to set. Serve chilled.
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