We love classic recipes and so many of them are easy to make sugar free once you know how.
This tiramisu is not only sugar free but also gluten free, a very rich and special dessert for adults.
Perfect for a dinner party as it should be prepared the night or morning before to allow time to set.
Make sure you’ve got friends or family coming over as it’s so good it needs to be shared!
- Makes: 1 large cake
- Serves: 10
- Oven temp: 180C (160C fan forced)
- Prep time: 20 minutes
- Cook time for sponge: 40-50 minutes
- Setting time in the fridge: 2 or more hours
- Pan size: 20cm (8inch) square cake tin with removable sides
2/3 cup melted coconut oil (or melted butter)
¼ cup The Sugar Breakup Organic Golden Rice Malt Syrup
½ cup cornflour (could alternately use tapioca or arrowroot flour)
¾ cup almond meal
1 teaspoon baking powder
1 teaspoon vanilla essence
- Preheat oven to 180C (160C fan forced). Grease and line cake tin with baking paper.
- Place almond meal, cornflour and baking powder in a bowl and mix together using a hand whisk to remove any lumps. Set aside.
- In another small bowl whisk coconut oil, rice malt syrup and vanilla together until well combined. Set aside.
- In a large bowl break eggs and using electric mixers beat eggs on high for 5 minutes until thick and creamy.
- Once eggs have thickened slowly pour in coconut oil & rice malt syrup mixture with the beaters running at a medium speed.
- Using a spatula gently fold in flour mixture in 2 to 3 batches so the air isn’t knocked out of the eggs.
- Pour batter into prepared cake tin, bake for 20 minutes or until a skewer inserted in the middle comes out clean.
- Remove from the oven, stand for 5 minutes, turn out onto cooling tray and allow to cool. Clean cake pan to be used in Tiramisu.
½ cup espresso (strong) coffee
¼ cup of alcohol of your choice* – could be Kahlua, brandy, sherry, Marsala etc
2 teaspoon vanilla essence
5 eggs, separated
½ cup The Sugar Breakup Dextrose
30g 85% Dark Chocolate*
Cocoa for dusting
1 sponge cake (see above)
- In a small bowl combine coffee, alcohol and vanilla, set aside to cool.
- In a large bowl using electric mixers beat egg yolks and The Sugar Breakup Dextrose together until light and fluffy.
- Fold mascarpone into yolk mix.
- In a separate bowl beat egg whites until soft peaks form then fold eggs whites into yolk and mascarpone mixture.
- Once sponge cake has cooled, use a bread knife to gently cut the sponge in half through the middle (horizontally), to make 2 layers of cake.
Putting the Tiramisu together:
- Dust the base of the same cake pan used to make sponge with cocoa.
- Use a third of mascarpone mix to cover base of cake tin.
- Cover mascarpone mix with a layer of finely grated chocolate.
- Gently place 1 sponge layer on top, don’t worry if it breaks a little as being placed in tin as once the tiramisu sets you won’t notice.
- Sprinkle half coffee and alcohol mix over sponge and give it a moment to soak in.
- Layer next third of mascarpone mix onto sponge.
- Cover second layer of mascarpone mix with finely grated chocolate.
- Place second layer of sponge on top.
- Sprinkle remaining half of coffee mix over sponge and again allow a moment to soak in.
- Top with final layer of mascarpone mix and cover with finely grated chocolate.
- Pop into the fridge to set for at least 2 hours.
- When ready, remove from fridge, gently run a knife around edges then remove sides of cake tin.
*Alcohol of your choice – traditionally Tiramisu does contain a heavy hit of alcohol. You can choose to add a lot or as little (none) as you like. Be aware that sweeter alcohols do contain a lot of sugar so don’t go crazy with them! Use a dry brandy or sherry as these have substantially less sugar. Also a ¼ cup across 10 people isn’t a large amount of alcohol per person.
*What is mascarpone? – A deliciously soft Italian cream cheese. These days it is available in most supermarkets, deli’s and specialty stores. Give it a go, you won’t regret it.
*85% Dark Chocolate – yes it does contain some fructose but we are only using 30g across 10 serves. Can substitute cocoa powder instead of chocolate if desired.