Tiramisu is an old favourite recipe – try this version with far fewer carbs for a delicious treat

6 free range eggs, separated
2 x 250g tubs of mascarpone cheese
1 cup strongly brewed coffee
5 Tbsp xylitol
4 Tbsp rum (optional)
2 – 3 blocks 80% dark chocolate
1 batch low carb cake, cut into fingers

For the cake fingers:
2 cups nut meal or flour (I used macadamia)
4 Tbsp dessicated coconut (fine)
3 tbsp xylitol
1 tbsp baking powder
4 eggs
1/4 cup milk
1/4 cup cream
6 tbsp melted butter
1 tsp vanilla extract

How to

For the cake fingers:
Preheat oven to 180 degrees C.

Whisk dry and wet ingredients in seperate bowls.

Add wet ingredients to dry ingredients and mix together with a whisk or fork.

Pour batter into a large rectangular brownie pan. Bake for 20 minutes at 180C and then cut cake into 1.5 cm sponge fingers. I then turn the oven to a very low temperature and dry my cake fingers for another 15 – 20 minutes with the oven fan on.

For the cream filling:
Beat the egg yolks and 4 Tbsp xylitol for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just combined but smooth.

Combine the coffee, rum and 1 Tbsp xylitol in a bowl. Quickly dip the slightly oven dried cake fingers into the liquid and set aside on a plate.

Beat half of the egg whites until thick and stiff peaks form, then gently fold into the mascarpone cream mixture.

Layer the soaked biscuits and mascarpone cream in a large glass bowl or individual glass bowls or ramekins.

Refrigerate overnight or for at least 2-3 hours.

Put your chocolate blocks in the freezer. Brake 2 – 3 of the frozen blocks into smaller chunks and grind into a lovely chocolate powder using your coffee grinder or simply grate the chocolate.

Before serving, top with a generous grating of chocolate.

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2 votes, average: 5.00 out of 5)


Recipe provided courtesy of Low-Carb is Lekker food blog. All recipes and pictures copyright to Ine Reynierse.