This one takes a little time because of the almond loaf. You'll need to begin 3 hours before serving or early in day. Serves 16.
Almond Loaf
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
Directions
- 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 10x13 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.
Tiramisu Filling
Ingredients
- 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
Directions
- In large bowl, with wire whisk or fork, beat mascarpone, salt, sweetener, 3 tablespoons coffee, 1 teaspoon vanilla, 1 teaspoons almond extract, and two-thirds of cocoa.
- Set aside remaining cocoa for top of dessert.
- In small bowl, with mixer at high speed, beat heavy or whipping cream until stiff peaks form.
- With rubber spatula or wire whisk, fold whipped cream into cheese mixture.
- In small bowl combine remaining coffee, remaining 1/2 teaspoon vanilla, remaining 1/2 teaspoons almond extract and 2 tablespoons water.
- Line 2 1/2-quart glass or crystal bowl with one-fourth of almond loaf.
- Sprinkle with 1/4 of the coffee mixture.
- Spoon 1/4 of cheese mixture over almond loaf.
- Continue layering with almond loaf, coffee mixture and cheese mixture. Top layer should be cheese mixture.
- Sprinkle remaining cocoa over the top.
- Place gelatin in a small cup. Gently add 2 teaspoons hot water and stir until gelatin is melted.
- Add 2 tsp. of the remaining 1/2 cup of heavy cream and mix.
- In small bowl, with mixer at medium speed, beat remaining 1/2-cup cream and remaining 2 tablespoons sugar substitute until stiff peaks form. Slowly add the gelatin mixture.
- Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert.
- Refrigerate until chilled and to blend flavors, at least 2 hours.
