Satisfying Eats

Grain-Free, Sugar-Free & Hunger-Free

Grain-Free and Sugar-Free Tiramisu

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tiramisuGrain-Free and Sugar-Free Tiramisu  
I have made Tiramisu 3 times in the past and I just love it.  Today I got the idea to make it grain-free and sugar-free and I am so glad I did.  This is probably not a recipe for someone just starting out but if you feel adventurous  I definitely recommend it.  
 
This shows you that once you get the “hang” of cooking grain-free and sugar-free, the possibilities are endless!  You don’t have to deprive yourself of your favorite foods and treats.  I hope  this shows you how easy this lifestyle is to maintain. 
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The lady fingers are great by themselves. I also use them in my Banana Pudding!  Also, feel free to make them ahead of time. Just store in an airtight container until ready to use.

Note: Use the best quality ingredients, especially when it comes to store-bought dairy, Never purchase low-fat or fat-free and avoid carrageenan as an additive.

tiramisu

 Grain-Free and Sugar-Free Tiramisu

Serves 8: Per serving: 207 calories, 19 grams of fat, 2 net carbs, 6 grams protein *
Lady Fingers

Makes about 20 Lady Fingers. 

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Ingredients
    • 3  large eggs (divided)
    • 1 tsp. pure vanilla extract
    • Scant 1/2 cup almond flour (almost 1/2 cup, don't pack it down)
    • 1/2 tsp. Stevia Select Stevia or sweetener of choice (to taste)
    • ¼ tsp. of baking powder

     

Instructions

  1. Pre-heat oven 400 degrees F and place parchment paper on 2 cookie sheets. Divide eggs into 2 separate bowls. Beat egg whites until egg whites form stiff peaks. Set aside. In a separate bowl, beat yolks with 1/4 tsp stevia (or sweetener of choice).  Beat until pale yellow (3-4 minutes).  Mix in vanilla.  Fold almond flour and baking powder into the bowl containing the creamed egg yolks.

    Carefully fold in the whipped egg whites to the yolk and flour mixture, making sure not to over-mix the batter. Taste for sweetness. Put the batter into a ziplock bag and snip of ½ from corner and pipe the batter into lady finger shapes, 4 inches long 1 inch wide (they don’t have to be perfect) but be sure to leave enough space between them as they expand during baking.

    Bake for 10-12 minutes until they have a slight golden color (may vary by ovens). Remove from oven and while warm remove lady fingers (use thin spatula) and transfer to cooling rack.

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For Coffee dip

6 oz strong brewed coffee (I LOVE this brand)
½  tsp. pure vanilla extract
1 tsp Marsala wine
2-3 servings Stevia Select Stevia, or sweetener of choice (to taste) 

Directions

Mix and set aside and allow to cool.

Zabaglione filling

4 egg yolks
1/4-1/2 tsp Stevia Select Stevia, or sweetener of choice (to taste)
1/3 cup Marsala wine (or other sweet wine)
8 oz full fat cream cheese
¾ cup heavy whipping cream 

Directions

Beat egg yolks until fluffy and pale (about 2 minutes).  Add Marsala wine and most of sweetener.  Put in double boiler and whisk yolks till it thickens.  Remove from heat and pour into another bowl to stop the cooking. Whip heavy cream. Taste for sweetness and adjust if necessary. Set a side.

Beat cream cheese with cooled Zabaglione sauce (egg yolk and Marsala wine mixture). Fold the whipped cream into the zabaglione cheese cream until smooth. 

Finally Assembly:

Need Cocoa powder for dusting between layers

Layer the lady fingers into your dish.  I placed them upside down so they would absorb more.  I did 3 layers of 6 fingers.  You can either dip the lady finger in the coffee mixture or spoon 1 tsp of mixture on each cookie.  Add 1/3 of zabaglione filling.  Spread over cookies. Dust with cocoa powder.  Repeat 2 more times. Refrigerate for at least 3-4 hours or overnight. Serve cold.

 
*Nutritional information obtained using THIS site.
cookbook collage 3-5-14

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about the author

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Happy Cookin’!

Melissa