You CAN have a marvellous dessert for Christmas or any other day you like! I’ve made low carb tiramisu in many different versions over the years and here is just one. We will be having this for Christmas dinner, which we always have in the evening, because I usually work Christmas day. If you can keep your hands off of it, you can make this a day ahead of the event.
First of all make your sponge. You can use olive oil or coconut oil for the oil, and you can add cocoa powder, about two rounded dessertspoons for each cake, if you like a chocolate sponge on your tiramisu. Although this recipe makes one sponge, I strongly suggest you make two, because everyone wants seconds of this dessert. You can use the second one for another batch of tiramisu or use it for a regular low carb sponge.
2 large eggs, separated
60ml double cream
2 tablespoons of granular sugar substitute of your choice
50g very soft or melted butter (or other oil)
pinch of salt
120mg ground almonds
1 teaspoon baking powder
Preheat oven to 170C/mk 4
In a large bowl, mix together yolks, butter, cream, granular sugar substitute and salt. Add in almonds and baking powder.
In a separate bowl, beat egg whites till in soft peaks, fold in a large spoonful to cake mix to loosen it, then gently fold in rest of egg whites as this adds lightness to the sponge.
Put the oven for 25 minutes approximately. The cake is done when a cocktail stick comes out almost dry or the top springs back when gently pressed.
Now for the filling.
Separate 6 eggs. Beat the yolks with about 3 heaped tablespoons of granular sugar substitute. ( My combination is 2 xylitol + 1 splenda )
Add 500g mascarpone and some Amaretto or Kahlua or Tia Maria. Whip.
In a jug put 250mls of cooled strong coffee (preferably real) and ¼ cup brandy or rum or Kahlua or Tia Maria.
Whip the egg whites and then when stiff fold them into the boozy/cheese mixture.
Now in a fancy bowl put in a layer of sponge cut up. Dribble over the coffee mixture till wet but not disintegrating.
Then add a good layer of boozy custard.
Keep on till you have a layer of boozy custard on top.
Put chocolate shavings (crushed up flake = 15g carb per flake )or cocoa powder on top(less carby)
Put it in the fridge for at least 2 hours before serving to chill.
This keeps for a few days, if you can keep your hands off of it.
2 thoughts on “Tiramisu”
What size cake tins? The thickness of batter in a tin precooking? What temperature?
The oven temperature is 180 degrees for a fan oven. I have a 9 inch square tin which I use. I just put in the whole mixture. You can bake a thick or thin sponge according to your preference because you can always cut it into two layers if it is too thick. You don’t get a light sponge with almonds like you do with wheat flour, as the consistency is always firmer. This doesn’t matter at all because the whole lot is going to get soaked in a coffee/booze mixture. I highly recommend this dessert. I’ve made it every year for Christmas for about 15 years now, maybe more. A good tip is to make more sponge than you think you will need. You can use it to make an ordinary sandwich sponge, but particularly if you have a group eating this, they will want it again.