Low Carb Recipe
Originally known as Zuppa del duca, Tiramisu became Zuppa Inglese when the English population in Florence in the 1800s adopted the dish as their own favorite. Today there are many variations. Fortunately there is this Low Carb Tiramisu version.
1/2 cup almonds, (4 ounces) ground ,
1/2 cup hazelnuts (4 ounces) ground ,
1 cup coffee, prepared and cooled
6 eggs, separated
1/2 cup Splenda, divided
1 pound mascarpone cheese
2 tablespoons Marsala wine
3 tablespoons brandy
1/2 teaspoon orange extract
8 ounces bitter chocolate, grated or finely chopped
Soak the nuts and 2-tablespoons Splenda in the coffee for a few hours. Beat the egg yolks with the remaining sweetener until the yolks turn pale yellow in color and the mixture gets very fluffy. Add the mascarpone and liquid ingredients and stir gently.
Beat the egg whites until they are in stiff peaks. Fold them into the mascarpone mixture.
Take the serving dish and add a layer of half the nuts, then a layer of mascarpone mixture, finally a sprinkling of unsweetened chocolate. Repeat. Chill for at least an hour before serving.
Note: There are too many varients possible in the ingredients in this recipe to come up with an accurate carbohydrate count, but it would be less than 7 carbs per serving in most cases. Also, consider the European version of Tiramisu below!
Recipe makes 12 servings.
Variation: Low Carb European Tiramisu
4 ounces ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
6 large eggs
1/2 cup Splenda or Steviva
1 teaspoon vanilla extract
Grease a 15 x 10 x 1 inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 degrees.
Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon colored, 3 to 4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20 to 25 minutes until the top springs back when pressed lightly. Let cool.