Debbie Cusick’s Sugarless Tiramisu Recipe
Recipe Type: Dessert
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.
- 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
- Whip the egg whites till stiff but not dry and set aside.
- Beat the yolks, sweetener and baking powder for 3-4 minutes at medium-high speed.
- Beat in the nuts, flax meal and the almond extract at low speed.
- Gently fold in the egg whites.
- Grease a 10×13 casserole pan and then line it with parchment and grease again.
- Spread the batter in the pan.
- Bake at 350F for about 15 minutes or until a tester comes out clean.
- Cool 15 minutes on a rack.
- Turn upside down on a cookie pan to remove from casserole pan, and peel the paper off the back.
- Allow to cool, and then, using a very sharp knife slice it in half horizontally to make 2 layers.