A delicious and yummy treat for all the dessert lovers out there: Sugar-Free Tiramisu! This classic Italian dessert has been reimagined to cater to those on a low-sugar diet without compromising on the traditional flavors and textures we all love. Whether you’re looking to reduce your sugar intake or simply looking for a healthier option, this sugar-free tiramisu is sure to please.
Contents
Can I use other sweeteners in this recipe?
Yes, you can use other natural sweeteners such as maple syrup, agave nectar, or coconut sugar. However, it’s important to note that these sweeteners may have a different taste and texture compared to honey and stevia. It’s recommended to start with small amounts and adjust to your desired sweetness level. Also, if you are diabetic, you should check with your doctor first before consuming any sweeteners.
Pro tips to make Sugar-Free Tiramisu:
- Use high-quality ingredients for the best taste and texture.
- Start with small amounts of sweetener and adjust to taste.
- Use fresh eggs for a stable custard.
- Use sugar-free alternatives like Stevia or Erythritol for sweetening.
- Use sugar-free coffee or espresso for soaking the ladyfingers.
- For a richer flavor, you can add sugar-free vanilla extract or sugar-free cocoa powder.
How to serve Sugar-Free Tiramisu?
Serve chilled straight from the refrigerator for the best texture and flavor. For an elegant presentation, serve in individual portions such as ramekins or wine glasses. Dust with cocoa powder or grated chocolate before serving for an extra touch of elegance. You can also serve it slightly warmed up. It will be more creamy and smooth but will lose its chilled texture, and also pair it with a glass of espresso or a cup of coffee.
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Sugar-Free Tiramisu
Ingredients
- 1½ cups Erythritol
- 8 tbsp butter softened
- 7 ounces cream cheese
- 2 tsp vanilla extract
- 8 organic eggs
- 2½ cups almond flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup Erythritol
- 8 egg yolks
- 9 ounces mascarpone cheese
- 2 cups heavy whipping cream
- ½ cup espresso coffee
- 4 tbsp dark rum
- ½ cup cacao powder
Instructions
- Preheat your oven to 350 0F.
- Line a large jelly roll pan with parchment paper.
- For cake: in the bowl of a stand mixer, add the swerve andbutter and on high speed until light and fluffy.
- Add the cream cheese and vanilla extract and mix well.
- Add the eggs, one at a time and mix well after each addition.
- Add the flour, baking powder and salt and mix until well combined.
- Place the mixture into the prepared jelly roll pan evenly.
- Bake for about 25-30 minutes or until top becomes golden brown.
- Remove from oven and place onto a wire rack to cool completely
- Cut the cake into 1x3-inch slices.
- For custard: in a small bowl, add the Swerve and egg yolks andbeat until mixture becomes thick and lemon-colored.
- Arrange the bowl of the egg mixture in a double boiler oversimmering water.
- Reduce the heat to low and cook for about 9-10 minutes,stirring continuously.
- Remove from the heat and stir in the mascarpone cheese untilsmooth.
- In a second bowl, add the heavy whipping cream and beat untilstiff peaks form.
- Add the egg mixture and gently stir to combine.
- Dust the bottoms of 2 (9x5-inch) loaf pans with a layer ofcacao powder.
- Arrange 1 layer of cake slices and a pastry brush, coat withcoffee mixture.
- Now, place ¼ of the custard over each cake layer.
- Repeat the layers of cake and custard, ending with the custard.
- Dust the top of each pan with cacao powder generously.
- Cover each loaf pan and refrigerate overnight before serving.
- Cut into desired-sized pieces and serve.
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