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!