Tiramisu is a special dessert. Either you love it or hate it. At least that is my experience from my surrounding. Having kids is a big advantage when trying new things like the Keto Tiramisu in the kitchen. I mean it’s not the only advantage, but you understand me. 😀 I am not a sweet tooth person. I much more enjoy myself with good cheese, high-quality salami or good olives. But both my kids and my husband are sweets junkies, and I am trying to keep them away from sugar as possible, so I sometimes try myself out with baking some keto (low carb) versions of desserts. And of course, I am doing that for you too guys!
The Tiramisu belongs to Italy like the pizza or the pasta. Not only Italian-loving gourmets are convinced of this. The Italians agree: the Tiramisù is an Italian product. But here it already quits with the unity. Numerous legends surround the emergence of Italian desserts. They are as irresistible as the Tiramisu itself, and it is still not clear how the dessert came into being. Only one thing is sure: Tiramisu is one of the world’s most sought-after desserts. The exquisite delicacy of spoon biscuits, mascarpone, espresso, and cocoa flatters the palate like no other dessert. Depending on the preparation, a hint of Amaretto, Marsala or brandy can be added, other variants are refined by fresh fruits and even as ice cream. The Italian specialty is extremely popular.
And so I decided to try Keto Tiramisu for us, low carb people! I can’t even say how near it came to the original as I haven’t touch sugar in the last two years. But it was delicious no matter what it was 🙂 With a lot of eggs contained in this recipe you have to count with a little “eggs” taste, but nothing unpleasant.
Some extra tips for your Keto Tiramisu
When the Keto Tiramisu dough is done, let it cool down a little bit, but also not too much it might stick to the parchment paper and would be hard to take it off. If you have time, prepare the cream in advance, and put in the fridge, so it thickens a bit. If you set your tiramisu with cream at room temperature, it will very likely flow down on all different sides. (That does affect only the visage, not the taste). Be careful with pouring the dough rectangles into the coffee. They should soak up, but not swim in the liquid.
- 1 cup cold espresso or strong coffee
- cinnamon or cocoa powder for topping
- For the dough:
- 3 eggs
- 100g/ 3,5 oz mascarpone
- 1/2 tsp baking soda
- LC sweetener (optional - Stevia, Xylitol, Erythritol)
- For the cream:
- 6 large egg yolks
- LC sweetener ((optional - Stevia, Xylitol, Erythritol)
- 250g/ 9 oz mascarpone (room temperature)
- 150ml/ 5 fl oz heavy cream
For the dough:
- Prepare a cup coffee and set aside to cool down.
- Preheat oven to 200C(400F) and line a baking sheet with parchment paper.
- Divide egg yolks from egg whites.
- Beat the egg whites until stiff and then add baking soda.
- Mix 100g (3,5oz) mascarpone with egg yolks.
- Add egg whites into mascarpone mix and stir gently until all well combined. Pour on the prepared baking sheet.
- Bake for 10-15 minutes, set aside to cool down and then cut into three equal rectangles.
For the cream:
- Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored. Allow cooling briefly before mixing in mascarpone.
- Add Mascarpone to whipped yolks, beat until combined.
- In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is also fine).
- Gently fold the whipped cream in the mascarpone sabayon mixture and set aside.
For the tiramisu:
- Now you only need to set the tiramisu.
- Starting first with a rectangle you pour in coffee and spread over 1/3 of cream. Repeat twice and then sprinkle the top with ground cinnamon or cocoa powder.
- Cool overnight (or at least 2 hours) in the fridge before serving.