Tiramisù – The Italian Series

Tiramisù, the magic word that makes so many happy. I do not know a single soul that does not like it.

However, the original version has both gluten and sugar, so I decided (once again) to adapt it and add it to my Italian series.

As a note for the new followers, I have several Italian recipes adapted to keto/lowcarb, all gluten and sugar free, like this one https://heelsandspices.com/2019/09/italian-series-fettuccine-allamatriciana/, or this one https://heelsandspices.com/2019/03/keto-tuscan-chicken/.

All I can promise you is that this gluten free and sugar free version is as delicious (yes, I had an Italian friend validating it) as the original, and obviously healthier.

“The word Tiramisù literally means “pick me up”. It comes from the Treviso dialect, “Tireme su”, Italianised into Tiramisù in the latter half of the 20th century.

Historical records state that Tiramisù originated in Treviso in 1800. It is said that this dessert was invented by a clever “maitresse” of a house of pleasure in the centre of Treviso”. – Accademia del Tiramisu (https://www.accademiadeltiramisu.com).

I bet the majority of you have had this delicious Italian dessert many times.

But I also bet many of you (including me for a while) had the adapted versions that use heavy cream, making it a dense and heavy dessert, although still delicious.

The true Tiramisù is light, aerated, melts in your mouth and ruins for life your future as you will never again like the old version you used to eat.

There are thousands of recipes, but I am using one passed on to me by an Italian nonna, born in Venezia but that I met in Mozambique years ago.

“Figlia mia, il Tiramisù é una opera de dio” she used to say.

I hope you all like it!

Buon Giorno a tutti!

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Tiramisu

by: Dalila Dias

0.0 rating

• GF

• Difficulty:Intermediate
• Prep Time:45 mins
• Cook Time:40 mins
• Serves:6
• Freezable:No

Nutrition per portion

Ingredients

• For the cake
• 4 eggs
• 1/3 cup sweetener (adjust to taste), mine is a mix of stevia and xylitol
• 1/2 tsp gluten free baking powder
• 1 1/2 cups almond flour
• For the Tiramisu cream and toppings
• 1/4 cup marsala wine (I used Moscatel because I cannot find marsala here)
• 1 cup strong espresso (you might not use it all)
• 1 tsp vanilla extract
• 1/4 cup sweetener (se note above)
• 3 eggs
• 1 tub (225g) mascarpone cheese
• 2 tbsp cocoa for dusting

Method

The cake

• Pre-heat the oven to 180ºC
• Beat the eggs with the sweetener until creamy
• Add the almond flour and baking powder and mix gently
• Bake in a pan lined with parchment paper (loaf pan or brownie pan) and bake for 40 minutes (check it as oven time varies according to the oven)
• Let the cake cool down completely

For the cream and assemblage

• In a bowl beat the egg yolks with the sweetener until it becomes pale and creamy
• Add the vanilla extract and mascarpone cheese, beat until just combined and smooth.
• In another bowl add the egg whites and beat until they are stiff
• Add half of the mascarpone cream mix into the egg whites, and fold gently until most of it is well incorporated
• Add the remaining mix and fold through until combined. Make sure you do not overwork the mix, you want it aerated and light
• In another bowl mix the coffee with the marsala (other sweet wine like Porto would also work).
• Cut the cake into "strips" the size of a ladyfinger
• Dip the cake in the coffee mixture (you want it soaked, but not too much so you can still remove it with a spatula without falling into pieces)
• Arrange a layer on the bottom of a rectangular/square dish
• Add a generous layer of cream and carefully spread over the cake
• Top with another layer of coffee dipped cake
• Add the remaining cream
• Cover the dish and refrigerate it for 6 hours, or overnight
• Dust with cocoa powder just before serving