Tiramisu

SERVINGS: 6 SLICES

A smooth, coffee-infused tiramisu layered with light mascarpone cream and almond-based sponge, delivering classic flavor with a diabetes-friendly twist.

Ingredients:

Sponge Cake (Ladyfinger Alternative)

4 large eggs, separated
¼ cup erythritol (granulated)
½ teaspoon vanilla extract
¼ cup almond flour
¼ teaspoon baking powder
Pinch of salt

Coffee Soaking Mixture

1 cup brewed espresso (or strongcoffee), cooled
1 teaspoon vanilla extract
1 tablespoon sugar-free coffee
liqueur (optional)

Mascarpone Cream Layer

8 oz mascarpone cheese, softened
½ cup heavy whipping cream
¼ cup erythritol (powdered for a smoother texture)
1 teaspoon vanilla extract

Dusting

1 tablespoon unsweetened cocoa powder

Instructions

1. Prepare the Sponge Cake:
Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
In a bowl, beat egg whites with a pinch of salt until soft peaks form.
Gradually add half of the erythritol while continuing to beat until stiff peaks form.
In another bowl, whisk egg yolks with the remaining erythritol and vanilla until pale and creamy.
Gently fold the egg whites into the yolk mixture.
Sift in almond flour and baking powder, folding gently to keep the batter airy.
Spread the batter evenly on the lined baking sheet.
Bake for 10-12 minutes, or until golden and firm.
Let cool completely, then cut into strips to resemble ladyfingers.
2. Prepare the Mascarpone Cream:In a bowl, beat mascarpone cheese, vanilla, and erythritol until smooth.
In a separate bowl, whip heavy cream until stiff peaks form.
Gently fold whipped cream into the mascarpone mixture until smooth and fluffy.
3. Assemble the Tiramisu:
Dip each sponge strip briefly into the cooled coffee mixture, ensuring they are moist but not soggy.
Layer half of the soaked sponge pieces into a dish.
Spread half of the mascarpone cream evenly over the layer.
Repeat with another layer of soaked sponge and mascarpone cream.
4. Chill & Serve:
Cover and refrigerate for at least 4hours (preferably overnight for best texture and flavor).
Before serving, dust with unsweetened cocoa powder.

NUTRITION Per Serving % of Daily Value

Calories 235 —
Total Fat 21.1g —
Saturated Fat 11.4g —
Polyunsaturated Fat 0.8g —
Monounsaturated Fat 6.2g —
Trans Fat 0 g —
Cholesterol 158mg —
Sodium 95mg ~4%
Total Carbohydrates 5.4g —
Dietary Fiber 3.1g —
Total Sugars 1.2g —
Protein 5.6g —
Vitamin A 170mcg ~2%
Vitamin C 0mg —
Vitamin D 0.4mcg ~2%
Potassium 110mg ~2%
Calcium 60mg ~5%
Iron 0.7mg ~4%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here