April 15, 2019

Tiramisu Recipes: Both regular sugar sweetened and a low carb, sugar free version!

Regular ladyfinger and sugar sweetener version from my post in 2009


1 lb. mascarpone cheese or cream cheese if you can't find mascarpone easily
6 eggs, separated
24 Ladyfingers OR for low carb, make your own almond flour based shortbread cookies (below)
1/3 cup sugar or sweetener of choice for sugar free (I use a mix of 2-3 for best flavor: Ideal, Stevia, Truvia)
1/2 t vanilla
1 oz. brandy or amaretto
6 T espresso powder mixed with 1 cup boiling water
3 T cocoa (approximately)

Have the mascarpone or cream cheese room temperature or a bit softened in the microwave for easier mixing.  If you are adding the cheese cold, do so in tablespoons with the mixer running.

Mix the water and espresso together in a dish or bowl.  Add the amaretto or brandy.  Set aside.

Beat 3 of the egg whites until light and stiff. They will hold their shape when you lift the beaters.  Set aside.

Beat the 6 egg yolks, vanilla and sugar or sweetener until it's creamy, pale yellow and thick.  Add the mascarpone or cream cheese cheese. Continue beating until blended and smooth.  Fold the beaten egg whites into the mascarpone cheese mixture. Slowly and patiently.  Do not over mix and do not use an electric mixer or you will ruin it. Fold by hand until blended and light.

Dip each of the lady finger cookies quickly into the espresso and place in the bottom of a 9X13 dish or pan - although I sometimes use an 8X8 dish.  Do not let the cookie sit in the espresso; Just dip and remove.  When the bottom is covered, add half the mascarpone cheese and spread smooth. Sprinkle with cocoa.  Add another layer of dipped ladyfingers and another layer of mascarpone. Top it off by sprinkling the top of the dessert with cocoa to cover. Refrigerate overnight.



If you are ok with some carbs, or can have gluten with no problem, then you can save yourself a lot of hassle by using store bought cookies.  However, I made these previously for homemade sugar free, low carb Twix and put the second half of the batch in the freezer for "some other day" so I was quickly able to throw together this Tiramisu using some leftover low carb, sugar free cookies from my freezer.  As a matter of fact, I used the shortbread but also a bag of low carb, sugar free sugar cookies. 


2 c almond flour or hazelnut flour (love hazelnut for this but I don't always have that on hand like I do almond flour)
1 c butter
1/2 c sweetener of choice
1 egg
1/2 t salt
1/4 t baking powder
1 c vanilla flavored whey protein powder or 1 c unflavored whey protein powder with 2 t vanilla
2 T water

Preheat oven to 325.  Beat the butter light and fluffy then add your sweetener, beat and then add the egg and beat again.  Add the salt and baking powder along with half the ground nuts, beat briefly then add the rest of the nut flour.  Beat in the whey protein powder and the water.  The dough will be soft and sticky.  Line a shallow pan with parchment paper.  Place the dough on the parchment, cover with a second piece and roll gently out to a rectangle about 1/4" thick.  Peel off the top sheet and score into bars or squares.  Bake for 25 to 30 minutes until golden.  During this time you can carefully break them apart on the score marks; flip them and move the outside to the inside and inside bars to the outside for even baking.  I then turn the oven off and let them stay in until the oven cools, to crisp up, as almond flour cookies tend to be soft.  Store in the freezer or use in your favorite cookie recipe, or just eat them.


For Tiramisu

The espresso powder and amaretto - ready for dipping the cookies!

The egg whites are beat

The yummy filling... beat smooth

Carefully fold in the whites...

Cookies dipped and layering with the filling, sprinkled with cocoa powder

Layered and ready to chill...

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