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Grain-Free and Sugar-Free Tiramisu

January 14, 2012 By satisfyingeats 35 Comments

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. 
pud12
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
2014-07-11 10:15:49

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.

Satisfying Eats https://satisfyingeats.com/

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

           I hope you have enjoyed this blog post.  If you love my site and have enjoyed all of my recipes and content, please consider sharing this post, and supporting me through my affiliate links. This is at NO cost to you.  I simply receive a VERY small commission on purchases made through links on my site or by using THIS link through Amazon.
 
  Also be sure to check out my cookbooks, Satisfying Eats & Comforting Eats, NOW available in eBook format through Amazon and the spiral bound versions are available here on my blog. Thanks so much for your continued support!

 

Happy Cookin’!

Melissa

 

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Filed Under: Desserts

About satisfyingeats

“...no one is born a great cook, one learns by doing.” ~ Julia Child
Melissa is the mother of 2 beautiful boys and the creator of the Satisfying Eats Blog. She has also authored two cookbooks, Satisfying Eats and Comforting Eats, out of her love for Southern food but with a grain-free twist.

From an early age, Melissa has always loved to cook, and after going grain-free almost three years ago, she has had to relearn everything she thought she knew about great cooking so that she could continue to create delicious recipes. Creating tasty Grain-Free Southern food and helping everyone she can along the way is her passion.

Melissa graduated from Georgia Southern University with a Bachelors in Exercise Science. She also has been personal training and teaching STOTT Pilates for over 10 years.

« Grain-less Cereal & Granola
Pork Fried “Rice” »

Comments

  1. Lola Girl says

    January 20, 2013 at 3:45 am

    I just made Tiramisu tonight substituting Truvia for sugar when it occurred to me that I could use almond flour for the lady fingers. I googled for the recipe and voila! I found your recipe- I can't wait to try your recipe for almond flour lady fingers the next time I make it.Thank you so much!

    Reply
  2. satisfyingeats says

    September 11, 2013 at 2:07 pm

    Reblogged this on Satisfying Eats and commented:

    My first dessert recipe I posted on the blog over 18 months ago is still my favorite! You MUST try this decadent dessert!

    Reply
  3. Cappy says

    September 11, 2013 at 2:11 pm

    Wondering why you don’t use mascarpone cheese in the recipe, which is classic for Tiramisu. Is it for health reasons, or because it can be hard to find?

    Reply
    • satisfyingeats says

      September 11, 2013 at 2:17 pm

      Cappy, good question. Mainly because it is hard to find and EXPENSIVE when you do. Using the cream cheese is just as good (I have made it with both). I couldn’t really tell the difference! If you have it and want to use it, go for it! Hope you enjoy the recipe!

      Reply
      • Pamela says

        December 4, 2013 at 7:33 am

        I use cream cheese all the time… for the same reasons that you do. I always get great compliments. Marscarpone is Italian cream cheese…

        Reply
  4. Stacy (@stacymakescents) says

    September 11, 2013 at 3:24 pm

    Girl – GIRL. You should be linking up weekly to Trim Healthy Tuesday. 🙂

    Reply
    • satisfyingeats says

      September 11, 2013 at 4:52 pm

      Stacy, what is Trim Healthy Tuesday?! I’m interested! 😉

      Reply
      • Kim says

        October 10, 2013 at 8:03 pm

        Yes, Please do link to THT! 🙂

        Reply
        • satisfyingeats says

          October 10, 2013 at 8:23 pm

          I looked at the site after you posted last. You’ll have to tell me what to do!

          Reply
  5. Melissa says

    September 12, 2013 at 11:25 pm

    I wonder if you could make extra lady fingers and freeze them for later… has anyone tried this before?

    Reply
    • satisfyingeats says

      September 12, 2013 at 11:31 pm

      Melissa, that should work. I have found that all of my recipes freeze well. I like these all by themselves!

      Reply
  6. Alima says

    October 11, 2013 at 10:23 pm

    Has anyone made a dairy free version of this ?

    Reply
  7. Cheryl says

    October 29, 2013 at 11:08 am

    Could you use coconut flour instead of almond flour in the lady fingers? I really do not like the taste of almonds.

    Reply
  8. Rick N Tracy Schuler says

    November 15, 2013 at 4:22 pm

    What can be used instead of the wine? Can I just leave it out?

    Reply
    • satisfyingeats says

      November 15, 2013 at 4:24 pm

      You can leave it out but it is traditional to use it.

      Reply
  9. Suzanne says

    December 18, 2013 at 11:15 pm

    I don’t have KAL stevia or any powdered Stevia, but I have stevia liquid glycerite, Swerve (erythritol), and Just Like Sugar. I Love your recipes, but I’m too afraid I’ll mess them up bc I have no idea how to convert the KAL stevia measurements to something I have. Any ideas or common measurements. I think someone once told me that 1 tsp of stevia glycerite is about 1/4 cup of sugar but I don’t know about KAL powder. Thanks SO much!

    Reply
    • satisfyingeats says

      December 18, 2013 at 11:37 pm

      Suzanne, honestly, I know people that have used about every sweetener imaginable, even just sugar. The key is to taste the batter. Whatever sweetener you use, just add a little and see how sweet it makes it. It will take you a couple of recipes to determine a rough conversion. Don’t be scared… this is a GREAT recipe and has fooled many people! I know this is not an exact answer but I hope it helps!

      Reply
      • Suzanne says

        December 19, 2013 at 12:19 am

        Thank you! I know, I’m going to give it a try bc I’ve got so many recipes that call for the KAL stevia that I want to convert. (I just don’t like that it’s made in china…) As far as conversions I’m going to go with my rough conversion and I think one of those tiny scoops equals about 3 tsp of sugar, so 3 tsp of swerve is what I’ll start with. I know where my eggs come from, but I’m still not wild about tasting the ladyfinger batter 😉 I’m making your lady fingers but using my old tiramisu recipe I’m famous for. I’ll let you know how it turns out! I hadn’t made it bc I didn’t have a good grain free sub for lady fingers till now! The filling is quite easy to make low carb though! Here I go!

        Reply
  10. Suzanne says

    December 19, 2013 at 5:28 pm

    Made the lady fingers and they are delicious and so super cute! I doubled the recipe, got 55 fingers, and I used 3 tablespoons Swerve (erythritol powedered) and about 6 drops of vanilla cream stevia! Turned out great. Thanks for your great recipe!

    Reply
  11. judi koreen says

    February 23, 2014 at 1:41 pm

    I love your recipe!! Thank you so much! I used agave instead of stevia and had to add about 2 tsp to give it a light sweet taste. I used my own Tiramisu’ cream with the lady fingers and it turned out just like the original recipe! I hope you don’t mind me posting your recipe on my blog! DELICIOUS!! 🙂

    Reply
    • satisfyingeats says

      February 23, 2014 at 2:29 pm

      Judi, I’m glad you enjoyed my grain-free lady fingers! Yes, it taste just like the real thing!! No problem sharing but please link back to this page. 🙂

      Reply
  12. low-carb-lady says

    March 13, 2014 at 12:23 am

    I made this last night. Didn’t use any wine and used granulated splenda as my sweetener of choice. Turned out great! Thanks for the great recipe!!

    Reply
    • satisfyingeats says

      March 13, 2014 at 12:38 am

      Glad you enjoyed it Katie!

      Reply
  13. Judy says

    May 14, 2014 at 12:55 pm

    Love the recipe, but in order to get nutrition stats, does that mean you must type in the entire recipe in order to get the carbs, etc? Or am I missing something. I tried typing in Tirimisu but just got an error message. I really wish they were listed with the recipe. Thanks

    Reply
  14. Judy says

    May 14, 2014 at 12:57 pm

    #2 NEVERMIND! Doing my “just skim over the recipe” act. Sorry. I totally missed them at the very top…….wonderful carb count!

    Reply
  15. Rosie says

    July 9, 2014 at 9:12 am

    If it has wine in it, it’s not sugar free?

    Reply
    • satisfyingeats says

      July 9, 2014 at 11:21 am

      Rose, there is no added sugar to wine. You can omit it if you like but you really need it for the true flavor of tiramisu. I hope you enjoy the recipe.

      Reply
  16. Janine Milner says

    September 3, 2014 at 9:51 am

    Can I leave out he alchohol we are alchohol free here or is therea substitute

    Reply
    • satisfyingeats says

      September 3, 2014 at 12:01 pm

      You can just omit it.

      Reply
  17. Gerry Morgan says

    December 11, 2017 at 5:10 pm

    Oh thank goodness I found this. My son in law who is an Italian by birth has developed some food sensitivities. No grains. He can have cheese, but only goat. Do you know if goat cheese will work with this recipe?

    Reply
    • satisfyingeats says

      December 22, 2017 at 3:24 pm

      Gerry, I don’t see why you couldn’t use a goat milk based cheese. Let me know how it turns out!

      Reply
  18. Jason says

    February 21, 2019 at 4:55 am

    I tried this recipe exactly as written. They came out flat like pancakes and burned after 10 minutes @ 400 degrees. A huge waste of time and money. I will not try again, and I do not recommend this recipe. Really disappointing.

    Reply
    • satisfyingeats says

      February 21, 2019 at 12:38 pm

      Hi Jason, I hate your lady fingers burned. 🙁 As stated in the recipe, oven times will vary. Agreed, no one likes wasted ingredients but this really is a great recipe made many times with great success. Better luck next time.

      Reply

Trackbacks

  1. Tiramisu’! | Judifood:) says:
    February 23, 2014 at 3:27 pm

    […] https://satisfyingeats.com/uncategorized/breakfast-in-my-world-grain-free-and-sf-tiramisu-but-not… […]

    Reply
  2. Recipes for a Low-Carb Holiday Feast - Primal Edge Health says:
    December 22, 2015 at 12:01 pm

    […] Low-Carb Tiramisu – Satisfying Eats […]

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