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Sarah’s Nut Crust Tiramisu Recipe
Recipe Type: Dessert
Cuisine: Italian
Author: Sarah
Prep time:
Cook time:
Total time:
Serves: 10
This recipe is from Sarah, who posted it on the NMCS forum (whatever NMCS is). She uses raw eggs, but includes a warning to use a reputable supplier. She substitutes the nuts for the ladyfingers. Sarah notes: “I have replaced sugar with sweetner and cut down the higher carbohydrate liquors. The main source of carbohydrates is now the chocolate. I managed to find a bitter couverture that was 25% carbohydrates by weight, but many are 50% or more. Because this uses a sweetner, you have to beat the eggs a bit longer. I doubt you would get a stiff result if you didn’t use an added-volume sweetner like Nutrasweet/maltodextrin, so that’s why it’s in there despite the added carbohydrates. All in all, I think it’s low-carbohydrate enough for a maintenance dessert.” Makes 10 servings.
  • ALMONDS, 4 ounces, ground
  • HAZELNUTS, 4 ounces, ground
  • EGGS, 6 separated
  • SWEETENER (Nutrasweet/maltodextrin mix), 8 tablespoons
  • MASCARPONE, 1 pound
  • MARSALA WINE, 2 tablespoons
  • BRANDY, 3 tablespoons
  • ORANGE FLOWER WATER, 1 tablespoon
  • BITTER CHOCOLATE, 1/2 pound grated or finely chopped
  1. Soak the nuts and 2 tablespoons of sweetener in the coffee for a few hours.
  2. Beat the egg yolks with the remaining sweetener until the yolks turn pale in colour and the mixture gets very fluffy.
  3. Add the mascarpone and liquid ingredients, and stir gently.
  4. Beat the egg whites until they are in stiff peaks. Fold them into the mascarpone mixture.
  5. Take the serving dish and add a layer of half the nuts, then a layer of mascarpone mixture, then finally a sprinkling of chocolate.
  6. Repeat.
  7. Chill at least 1 hour before serving.


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