The word tiramisu, given to this amazing cake, comes from Italian and it simply means “lift me up!”. From the table, to stop eating this much of eat, I would complete. I had to try it on low carb, and I came along with two recipes, both my own, combining information about low carb replacements.
What’s a tiramisu without ladyfingers, though? So I had to make it from scratch, since the ladyfingers sold in Europe are so full of sugar. Heard legends about sugar and gluten-free ones, but I had to manage them on my own.
Ingredients for the cream:
- 500 grams mascarpone (18 oz)
- 6 eggs, separated
- 300 grams whipping cream (12 oz)
- 15 ml low carb sweetener of equivalent
- unsweetened black cocoa
Ingredients for the ladyfingers:
- 3 eggs, separated
- 1 tsp butter vanilla extract
- 100 grams almond flour (4 oz)
- 10 ml low carb sweetener
- 100 ml strong coffee, black
Of course, the logical thing to do is to bake the ladyfingers, and during all this time, instead of making the tiramisu cream, sit in front of the oven filled with emotions of how the puffs will turn out. Therefore, I mixed the egg whites until stiff peaks, then added the sweetener and mixed for a few more seconds. In a small bowl, I mixed the yolks with the vanilla extract and the almond flour. With a silicone spatula, I started to fold the yolk mixture into the egg whites, with great care. After you are done with this operation, prepare a large oven tray and cover it with parchment paper. Put the batter in a decorating bag and start creating your future ladyfingers onto the parchment. They will puff a bit, so make sure you leave some room between them. After a few minutes in the preheated oven, transfer the ladyfingers onto a cooling rack, in order to get crispy.
The cream is pretty simple: wash the eggs very well before breaking them, since you will eat them raw in your final product. Beat the whites with a pinch of salt, until stiff peaks, then add the sweetener. In a separate bowl, fold the yolks into the mascarpone cheese. With a silicone spatula, bring, little by little, parts of the meringue into the cheese mixture and fold it gently. Beat the whipping cream until it firms and add it to the cheese and eggs cream as well.
In order to assemble the cake, grab a large ceramic tray, with relatively tall walls and proceed as such: Put one layer of cream, sprinkle cocoa, then arrange a few ladyfingers on top of the cream. Since the low carb ladyfingers are pretty sensitive, I did not dunk them in coffee, but rather showered them with a teaspoon after I set them on their cream layer. Repeat those operations until you finish your ingredients, then sprinkle the top of the cake with tons of cocoa. Leave the low carb tiramisu into the fridge for about 4 hours or even better, for a night, before serving it. Disclaimer for those who might get frightened by the calories and all: This batch yields around 15 portions. Enjoy!