We just love Tiramisu. So much so, that we made 300 mini delights ourselves for our wedding last year! This is a great dessert to impress friends or guests with. You can make it days before, which is so handy when we all lead very busy lives.
We have modified the recipe to use less sugar, by replacing it with Natvia. We also use our Sugar Free Cookie recipe to replace the sponge finger biscuits that are normally used for Tiramisu. Make a double batch of cookies, and then you have enough for the cookie jar AND a tiramisu!
We hope that you enjoy it as much as we do!
- Experiment with different moulds. We have used teeny tiny shot glasses, short wide wine glasses, and big glass deep bowls.
- Replace coffee with 2 teaspoons of chocolate flavoured Vitarium powder.
- Add 2 tablespoons of orange zest to filling mixture.
- To reduce the fat content of the recipe: Use light cream and/or replace marscapone cheese (41 grams fat per 100 grams) with ‘Philadelphia Cream for Cooking – Extra Light’ (5grams fat per 100 grams)
- Top with fresh strawberries or blueberries.
- Use our healthy Date Cake recipe to replace the sponge fingers. Thinly slice the cake and soak, to create sponge layers. Recipe here
- If you do not have access to Natvia – substitute with sugar.
Preparation time: 30 mins (plus an additional 50 mins to bake the Sugar Free Chocolate Cookies).
Setting time: At least 1 hour
Prior to starting, you will need to make a batch of the Sugar Free Chocolate Cookies to replace the sponge fingers. You can find this recipe here
Step 1: Soak the cookies
4 teaspoons instant coffee powder
1 cup boiling water
16 Sugar Free Chocolate Cookies
In a small bowl, dissolve coffee powder in boiling water
In a shallow dish, lay 16 Sugar Free Chocolate Cookies
Pour the bowl of dissolved coffee and water over the cookies.
Leave to soak in the coffee liquid for 30 minutes.
Step 2: Prepare the filling
2 eggs (separated)
75 grams Natvia
250 grams Marscapone cheese
375 ml Cream
An additional 50 grams Natvia
Method: Requires 3 separate bowls.
Separate the eggs and reserve the egg whites.
In a large bowl, using electric beaters cream the 2 egg yolks and 75 grams of Natvia together until pale and fluffy. This large bowl will be the ‘main bowl’ for the recipe.
Add the marscapone cheese to the main bowl (containing the beaten egg yolks and Natvia) and continue to beat until all ingredients are thoroughly incorporated. Take care not to overbeat as the cheese may curdle.
In a separate bowl, whip the cream until soft peaks are formed. Using a spatula or wooden spoon, slowly add the whipped cream to the main bowl of ingredients.
In a separate bowl and using clean and dry beaters, whip the 2 egg whites until stiff peaks are formed. Carefully stir 50 grams Natvia through the egg whites with a spatula or wooden spoon, taking care not to knock air from the whites.
Slowly add this to the main bowl mixture (which now contains Egg yolks, Natvia, marscapone and cream). Use a spatula or metal spoon to carefully incorporate the egg whites into the main bowl mixture, whilst taking care not to knock air out of the egg whites. This will keep the mixture light and fluffy.
Step 3: Assemble
Take the soaked Sugar Free Chocolate Cookies, and create a thin base to cover the bottom of a large glass bowl (small glass bowls/cups/champagne glasses can also be used).
On top of this, spoon a layer of tiramisu filling mixture to completely cover the cookie base. Approximately 2 centimetres high.
Place another layer of soaked Sugar Free Chocolate Cookies on top of the filling. The cookie mixture should completely cover the filling mixture.
Repeat these steps until you have used all of the cookie and filling mixture. Be sure to reserve filling to top the tiramisu. The width and depth of the bowl will determine how many layers you will build from this quantity of mixture.
To finish, sprinkle with a dusting of cocoa.
Refrigerate for at least 1 hour.
This dish can easily be prepared the day before.
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