I love Tiramisu. It’s the combination of the creamy mascarpone, the coffee- and liqueur soaked sponge and cacao, all together that makes that fabulous Tiramisu taste. There are countless variations of recipes out there; all families have their own.
In this low-carb, gluten and sugar free version it’s made with layers of sponge cake instead of ladyfingers. If you want a more authentic feel you can pipe the cake batter into ladyfingers before baking.
Time: 1 hour + 4 hours waiting
½ cup (1 dl) almond flour
½ cup (1 dl) coconut flour
2 tablespoons tagatose
2 tablespoons husk fiber
½ cup (1 dl) milk
¼ cup (½ dl) canola oil
1 tablespoon amaretto
2 teaspoons baking powder
Preheat the oven to 320° F (160° C). Mix all the dry ingredients in a bowl, and all the wet ingredients in another. Then quickly whisk everything together. Spread the batter in an even layer on a parchment paper covered baking tray. I used a large bread tin for my tiramisu, 5 x 11 inches (12 X 28 cm). Spread the batter to make two layers for the tiramisu. Bake the sponge for 15 minutes, and let cool.
1 ¾ cup (4 dl) double cream
5 sheets of gelatin, soaked for 5 minutes before use
5 egg yolks
2 tablespoons tagatose
8,5 oz. (250 g) mascarpone
4 tablespoons amaretto
1 tablespoon sugar free cacao powder
In a small pot, warm up ½ cup of the cream and stir in the gelatin. Remove from heat and let it cool down to room temperature.
Whisk the egg yolks with 1 and ½ tablespoons of the tagatose until pale and fluffy. Whisk in the mascarpone in the egg yolks.
In another bowl, whisk the rest of the cream until soft peaks form.
Cut the sponge cake so you get two layers for your tin.
Mix the coffee and amaretto in a cup or small mug.
Now, add half of the gelatin cream to the egg cream and half to the whipped cream and whisk it in. Wait about 10 – 15 minutes, until the gelatin start to work.
Cover your tin with plastic wrap and place one of the sponge layers at the bottom. Evenly, pour half of the coffee and amaretto onto the cake. Use a small sift and dust a little cacao powder on top.
Pour half the egg and mascarpone cream ontop of the sponge, then half of the whipped cream. If the cream is to soft to hold the second layer of cake, place the tin in the freezer for 2-3 minutes. This will make the gelatin work faster. Now, place the next layer of sponge cake, and like before, add the coffee and amaretto, cacao powder, egg-mascarpone cream then finally the rest of the whipped cream and a topping with a final dusting of cacao powder.
Let the cake set for minimum four hours in the fridge. Grab the plastic wrap and lift the cake out of the tin. Trim the edges and serve.
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