Protein Tiramisu Cups

Espresso-soaked ladyfingers layered with a light protein mascarpone cream and a dusting of cocoa — a lighter, protein-packed take on classic tiramisu.

Ingredients (6 servings)

0.5 cups cup brewed espresso or strong coffee, cooled
12 ladyfinger cookies
1 cups cup part-skim ricotta cheese
0.5 cups cup light mascarpone or Greek yogurt
2 scoops High Whey Vanilla Cake
2 tablespoons tbsp honey or maple syrup
1 teaspoons tsp vanilla extract
1 tablespoons tbsp unsweetened cocoa powder, for dusting

Preparation

1 Prepare the espresso: Pour 0.5 cups cup brewed espresso or strong coffee, cooled into a shallow dish and set aside to cool completely before using.

2 Make the protein mascarpone cream: In a mixing bowl, whisk together 1 cups cup part-skim ricotta cheese, 0.5 cups cup light mascarpone or Greek yogurt, 2 scoops vanilla protein powder, 2 tablespoons tbsp honey or maple syrup, and 1 teaspoons tsp vanilla extract until smooth and creamy.

3 Soak the ladyfingers: Quickly dip 12 ladyfinger cookies into the cooled espresso, just long enough to soak without falling apart, then break to fit the bottom of small serving cups.

4 Layer the cream: Spoon a layer of the protein cream mixture over the soaked ladyfingers in each cup.

5 Add second layer: Repeat with a second layer of soaked ladyfingers followed by another layer of the protein cream, dividing evenly among the cups.

6 Chill the cups: Refrigerate the cups to allow the flavors to meld and the layers to set.

7 Dust with cocoa: Just before serving, dust the tops with 1 tablespoons tbsp unsweetened cocoa powder, for dusting.

Notes

Nutrition will vary depending on your specific brands of protein powder, ricotta, and mascarpone. Dip the ladyfingers quickly — a second or two per side — so they soften without turning soggy. These cups taste best after a few hours in the fridge, once the flavors have had time to meld.