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Debbie Cusick’s Sugarless Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Heavenly Tiramisu
Prep time:
Cook time:
Total time:
Serves: 16
This tiramisu recipe reduces the sugar content tremendously by using sugar substitutes (pick your favorite). Also, it includes flax meal so you get a little fiber in there. Great if you like an almond flavor to your tiramisu. It takes a little time because of the almond loaf. You’ll need to begin 3 hours before serving or early in day. Serves 16.
Ingredients
  • GROUND ALMONDS, 1/2 cup
  • FLAX MEAL, 3 tbs
  • SUGAR SUBSTITUTE (Equal, Splenda, etc.), equivalent of 1/2 cup sugar
  • BAKING POWDER, 1 tsp
  • EGGS, 4 separated
  • ALMOND EXTRACT, 1 tsp
  • Tiramisu Filling
  • MASCARPONE CHEESE, 24 oz.
  • SALT, 1/2 tsp
  • SUGAR SUBSTITUTE (Equal, Splenda, etc.), equivalent of 3/4 cup sugar, + 2 tbs
  • COFFEE, 1/2 cup brewed
  • ALMOND EXTRACT, 1-1/2 tsp
  • VANILLA EXTRACT, 1-1/2 tsp
  • UNSWEETENED COCOA POWDER, 3 tbs
  • HEAVY OR WHIPPING CREAM, 1-1/2 cups
  • UNFLAVORED GELATIN, 1/2 tsp
  • HEAVY CREAM, 1/2 cup
  • BOILING WATER, 2 tsp
Instructions
  1. Whip the egg whites till stiff but not dry and set aside.
  2. Beat the yolks, sweetener and baking powder for 3-4 minutes at medium-high speed.
  3. Beat in the nuts, flax meal and the almond extract at low speed.
  4. Gently fold in the egg whites.
  5. Grease a 10×13 casserole pan and then line it with parchment and grease again.
  6. Spread the batter in the pan.
  7. Bake at 350F for about 15 minutes or until a tester comes out clean.
  8. Cool 15 minutes on a rack.
  9. Turn upside down on a cookie pan to remove from casserole pan, and peel the paper off the back.
  10. Allow to cool, and then, using a very sharp knife slice it in half horizontally to make 2 layers.

 

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