• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Wife makes me tiramisu

DavideB

DavideB

Well-Known Member
Messages
149
Location
Peterborough
Type of diabetes
Treatment type
Tablets (oral)
Dislikes
Diabetes
Tiramisu

2 eggs
4 table spoons sweetener
250 grams marscaponi
23 sugar free biscuits
Pinch of salt
Un sweetened coco powder
Coffee Can use espresso if you like

Boil kettle and make a black cup if coffee.
Tip this into a large flat bowl to cool.
Meanwhile break 2 eggs and separate the yolks and whites in diff bowls.
Add sweetener to yolks and whisk until a very light colour.
Add the mascarpone and fold into the creamy mixture until well blended.
Now add a pinch of salt to the egg whites and whisk with blender until stiff.
Add to the mascarpone mixture and fold in.
Place each sugar free biscuit into the coffee and before it falls apart place it into the bottom of the dish (like dunking) fill a full layer then put a layer if cream and sprinkle on the sugar free cocoa.
Do 2 more layers and put in fridge for at least 2 hours.
Coco 2.5 gms carbs
Biscuits 4.5 gram carb each (but you would not eat it all in one night)

tiramisu1.jpg


tiramisu2.jpg
 
looks very nice, but 23 biscuits!!!

I'm sure one of our low-carb recipe experts will pile in here soon with a suggestion for a low carb alternative for those... :)
 
Paul_c said:
looks very nice, but 23 biscuits!!!

I'm sure one of our low-carb recipe experts will pile in here soon with a suggestion for a low carb alternative for those... :)
Click to expand...

:lol: Ye 23 But if you only take a small amount it is not (in theory) If you divide it by 4 it's then 5.6 per serving Divide it buy 6 it's just under 4...That's My excuse and sticking to it....It tasted Fantastic....Now off for half hour bike ride :thumbup:
 
Ooh, tiramisú..buonissimo..mangia e buon appetito! :thumbup:

I wonder if it is on the "eat and get away with it" list. I really, really hope so..
 
Halve the carbs by making your own biscuits for Tiramisu

4 ounces almond flour
1 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated
About 2/3 of a cup Splenda or equivalent liquid or less if you want it less sweet, taste the mixture, you can of course use a different sweetener of your choice
1 teaspoon vanilla

Grease and line a 11x17" baking sheet Grease the baking parchment, and the sides of the tray as well.
Mix togethe the dry ingredients in a bowl. Whisk the egg whites until very stiff.
Now using your mixer, beat the egg yolks and Splenda until the mixture is pale and thick, this takes about 5 minutes.
Gently fold in the dry ingredients. Fold in 2 spoons of the egg whites to loosen the mixture.
Fold in the remaining whites into the batter but dont be heavy handed, you want the egg whites in there with no white lumps showing, but it needs to be aerated still.
Spread evenly on to the baking tray.
Bake at 350º 20-25 minutes or until golden brown, tap it with your finger to see if its firm and springs back when its pressed slightly.
Cut into fingers, about 35, total carbs using liquid Splenda 28 carbs, if you use dry Splenda it works out at around 46 carbs!!
 
WhitbyJet said:
Halve the carbs by making your own biscuits for Tiramisu

4 ounces almond flour
1 teaspoon baking powder
1/4 teaspoon salt
6 eggs, separated
About 2/3 of a cup Splenda or equivalent liquid or less if you want it less sweet, taste the mixture, you can of course use a different sweetener of your choice
1 teaspoon vanilla

Grease and line a 11x17" baking sheet Grease the baking parchment, and the sides of the tray as well.
Mix togethe the dry ingredients in a bowl. Whisk the egg whites until very stiff.
Now using your mixer, beat the egg yolks and Splenda until the mixture is pale and thick, this takes about 5 minutes.
Gently fold in the dry ingredients. Fold in 2 spoons of the egg whites to loosen the mixture.
Fold in the remaining whites into the batter but dont be heavy handed, you want the egg whites in there with no white lumps showing, but it needs to be aerated still.
Spread evenly on to the baking tray.
Bake at 350º 20-25 minutes or until golden brown, tap it with your finger to see if its firm and springs back when its pressed slightly.
Cut into fingers, about 35, total carbs using liquid Splenda 28 carbs, if you use dry Splenda it works out at around 46 carbs!!
Click to expand...

You're a star you know. I have just bought some ground almonds for the first time this week (pricey) because I feel so ill, I wanted to try and inspire myself by baking something nice. Bearing in mind I am not one of natures cooks, that is a big step for me, I also bought Splenda.

Then I couldn't find any cakey type recipes that I could make just using that and the cocoa powder I had and I felt quite demoralised. I was going to contact you and pick your brains but this is just perfect..my mum used to make a lovely tiramisú. :)
 
Back
Top