Up to yesterday, I had set a personal goal for myself to make a new blog post on a daily basis. Unfortunately, the combination of a doctor’s appointment, oil change, volunteering, and dog sitting did not leave me much room in the day to cook and/or write a new post. It stinks that my daily posting streak had to end but, at the same time, I’m a bit relieved. My schedule will only be getting busier from here, especially with my starting of a grad program in the fall. So, keeping up with this blog every single day would’ve eventually become impossible. Now that the pressure’s off I can relax a bit but, of course, will still try to post at least a few times a week.

With that said, here’s a recipe post now! Frenchforfoodies.com posted this tiramisu recipe on her blog awhile back and I have been dying to try it. So, at 12 AM tonight (or, I should say this morning), I finally did. I made a few changes to the recipe and it still came out pretty good. One small complaint I had was that the dessert wasn’t quite sweet enough so be sure to sweeten it to your liking. Other than that, it is a solid recipe!



  • 1 egg yolk
  • 1 egg white
  • dash cream of tartar
  • 10 packets splenda (+extra to sweeten layers to your liking)
  • 1/6 cup cornstarch
  • 1/4 tsp baking powder
  • 6 tbs fat free cream cheese
  • 8 tbs fat free vanilla greek yogurt
  • 1/4 cup brewed espresso or any strong coffee
  • 1 tbs cocoa powder
  • splash of vanilla extract
  1. In a large bowl, combine and whisk together egg yolk, 10 packets splenda, 3 tbs cream cheese, 4 tbs greek yogurt, and vanilla extract.
  2. Use an electric mixer to whisk egg white and cream of tartar until stiff.
  3. Slowly add cornstarch and whisk it into the mixture.
  4. Gently fold egg-white mix into egg yolk mix.
  5. Pour mix into a small baking dish lined with foil.
  6. Bake at 325 degrees F for 16-20 minutes or until firm to create a sponge cake. Allow to cool.
  7. Brew coffee sweetened to your liking.
  8. Then, mix 2 tsp cocoa powder into the coffee.
  9. Mix together 3 tbs cream cheese and 4 tbs greek yogurt. Sweeten mix with splenda to your liking.
  10. In a souffle cup, layer coffee, sponge cake, dash of cocoa powder, and sweetened cream cheese mix (in that order).
  11. Repeat these layers and finish with cream cheese mix topped with a dash of cocoa powder.
  12. Refrigerate for 6 hours to allow the spongecake to soak up the coffee.

(source:Β http://frenchforfoodies.com/2010/11/01/how-to-stay-thin-in-france-the-gourmet-dukan-recipe-edition/)

6 thoughts on “Tiramisu

  1. This was one of the first Dukan desserts I tried. I was so excited but found like you that it just wasn’t sweet enough, I threw the whole thing out! SO disappointed! I may try it again now though! Thanks for reminding me of it! xoxo

    1. Sorry to hear the recipe didn’t work for you the first time around, Sonia. I had to change multiple things in the recipe to cater to my taste. Even so, it could’ve used a bit more splenda but was still pretty good overall. I also found that allowing it a full night to be refrigerated helps all of the elements come together a lot better. If you decide to try my version of the recipe, my advice would be to taste the coffee and the cream cheese mix as you sweeten them. Then, once everything is sweetened to your specific taste, you can combine the layers and you should have a pretty nice dessert.

      Thanks for commenting!


  2. Really gonna miss your daily posts. I admire your creativity a lot. All the best with school and until then I look forward to ANY of your creations.

  3. Hello, Julee!

    Your recipes have been a total lifesaver as I progress on the Dukan diet. πŸ˜€ However, I did noticed that you didn’t include the cooking temperature to set for the oven. So silly me that I am, I go to the other page and set the over to 180 when I realize it’s on Celsius, so it’s somewhere around 350 Fahrenheit.

    I will respond to this post after I have bake it to let you know the results. Thanks so much for making this website! I look forward to trying more recipes in the near future! πŸ™‚

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s