Instead of the usual mascarpone bomb, a new trending recipe leans on an Icelandic dairy staple that has been causing a stir in the chilled aisle. The result is still creamy and indulgent enough to feel like Sunday dessert - just with far less fat and fewer calories.
Why this strawberry tiramisu is so much lighter
Classic tiramisu wins people over with its rich melt-in-the-mouth texture, but calorie-wise it’s a true heavyweight. The main reason is mascarpone: a very high-fat soft cheese with around 40% fat.
The lighter version swaps mascarpone for skyr. Skyr originally comes from Iceland and is similar to a very thick, protein-rich yoghurt. Its fat content is usually only about 0.2%.
"This tiny detail in the ingredient list almost halves the calories of the dessert - with a similarly creamy feel on the tongue."
If you use skyr instead of mascarpone, one portion of strawberry tiramisu drops roughly from 350–400 kcal to about 180–200 kcal. Fat falls from around 25–30 g to a good 6 g, while protein rises to about 10 g per portion.
There are some extra plus points for your body too: skyr provides calcium and lactic acid bacteria, which support bones and digestion. It’s no surprise that sales have climbed sharply over recent years.
The thinking behind the recipe
The logic is straightforward: keep the structure of a classic tiramisu, but replace the heaviest component. Instead of coffee and cocoa, fragrant strawberries take centre stage, making the whole thing taste fresher and more spring-like.
Because skyr is combined with eggs and fruit, you get a dessert that’s not only lighter but also keeps you fuller for longer. That’s exactly why people who are changing how they eat often go for versions like this: you don’t have to “go without” - you simply swap specific building blocks.
What you need for a light strawberry tiramisu
For a baking dish that serves about six, you only need a handful of easy-to-find ingredients:
- 300 g fresh strawberries
- 250 g plain skyr (alternatively, very firm fat-free quark or thick yoghurt)
- 20 cl vanilla-flavoured almond milk
- 4 eggs
- 12 sponge fingers
- 30 g sugar
- a few drops of vanilla extract
For especially intense flavour, it’s worth choosing aromatic strawberries with a good scent - for example, early outdoor-grown berries. The better the berries taste, the less sugar the cream needs.
Ingredient swaps for strawberry tiramisu with skyr
The basic framework is easy to adjust to preferences or intolerances:
- Milk drink: Almond milk can be replaced with cow’s milk or other plant-based drinks (oat, soya, rice).
- Skyr: If you prefer something milder, use Greek yoghurt or fat-free quark, possibly loosened with a splash of milk.
- Less sugar: You can replace part of the sugar with erythritol or a small amount of honey.
- Alcohol-free for children: Dip the sponge fingers briefly in milk or fruit juice only - no liqueur.
- Gluten-free: Use gluten-free sponge fingers or gluten-free ladyfinger-style biscuits.
If you want a fully plant-based version, you can work with silken tofu and whisked chickpea water (aquafaba). The texture can end up surprisingly close to the classic cream - just without any animal ingredients.
Step by step: strawberry tiramisu with skyr
1) Mix the cream
Separate the eggs first. Put the yolks in a large bowl and the whites in a second, clean bowl.
- Beat the egg yolks vigorously with the sugar until the mixture turns pale and lightly creamy.
- Stir in the vanilla extract.
- Add the skyr to the yolk-and-sugar mixture and whisk into a smooth cream.
Now whisk the egg whites with an electric hand mixer until very stiff. Then fold them into the skyr cream in batches using a spatula. Don’t stir - gently fold from bottom to top so the air in the foam stays in.
2) Prepare the strawberries
Wash the strawberries, pat dry, and remove the stalks. Slice them thinly so they later distribute evenly and release a little juice with every forkful.
3) Soak and layer the sponge fingers
Split the sponge fingers lengthways. Pour the almond milk into a deep plate.
- Dip each piece of sponge finger very briefly in the almond milk; one to two seconds is enough. Leave them too long and they’ll fall apart.
- Line the base of the dish with the soaked sponge fingers.
- Spread a layer of skyr cream on top.
- Add a layer of sliced strawberries.
- Repeat until all ingredients are used up, finishing with strawberries.
"At least six hours of chilling time is essential; left overnight in the fridge, it usually tastes best."
During this time, the milk, sponge fingers and strawberries meld together, the cream firms up, and the spoon still glides through softly.
How long does it keep in the fridge?
Freshly made strawberry tiramisu with skyr stays stable in the fridge for around one to two days. Ideally, make it the day before and serve it the following lunchtime or evening.
| Timing | Quality |
|---|---|
| After 6 hours | Cream set, flavour balanced |
| After 24 hours | Optimal: sponge fingers fully soaked, strawberries juicy |
| After 48 hours | Still very enjoyable, strawberries may become slightly softer |
Important: always cover the dish well so the cream doesn’t absorb odours from the fridge.
Who this strawberry tiramisu with skyr is particularly good for
The lighter version appeals to many people who might otherwise hold back on dessert:
- people dieting or in a weight-loss phase
- athletes who focus on protein-rich foods
- anyone with a sensitive stomach who doesn’t tolerate fatty creams well
- families who want to offer children a slightly healthier sweet treat
Because of the higher protein content, it tends to be more filling than many cream-based puddings. If you often find yourself grazing after dessert in the evening, this is exactly where it can help.
What skyr actually is - a quick look at the product
At first glance, skyr looks like yoghurt, but technically it’s produced more like a very low-fat soft cheese. The milk is thickened heavily and then partially drained, creating that typical spoon-thick consistency.
Many varieties contain hardly any fat but plenty of protein. That makes skyr appealing to people who want to maintain muscle or add a protein boost to breakfast. In desserts, it can replace heavy cream or high-fat cheese without giving up the creamy effect.
If you don’t like its characteristic slight tang, you can tweak it with a little vanilla, lemon zest, or a teaspoon of honey. Paired with sweet strawberries, the acidity tends to fade into the background anyway.
More ideas using the same principle
The core concept - swapping mascarpone or cream for skyr - transfers easily to other desserts. For example:
- classic coffee tiramisu with skyr instead of mascarpone
- a layered glass dessert with berries, muesli and skyr-vanilla cream
- lemon skyr cream with crushed biscuits as a base
- peach or apricot tiramisu in summer
If you entertain guests often, this is an easy way to build up a small repertoire of desserts that satisfy a sweet tooth without turning into a calorie trap every time.
For people with diabetes or severe obesity, it’s worth speaking to a doctor or a registered dietitian in advance about what amount of sweetener makes sense. Using skyr alone doesn’t make a dessert “healthy”, but it does reduce the load significantly compared with the classic version made with mascarpone and lots of sugar.
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