Tiramisu is one of my absolute favorite desserts. Ever. On the planet. This keto version only differs from the traditional recipe by swapping the sweetener in the filling and using a low carb keto cake in place of lady fingers.
Classic Tiramisu calls for espresso soaked lady fingers layered between sections of a mascarpone based filling. I used Good Dees yellow snack cake mix as a sub for the lady fingers layer. I love all of their products so much, but this cake has the perfect texture for tiramisu. It’s dense enough to soak up the coffee without getting mushy or falling apart. I also think the finished product holds together a bit better using a layer of cake vs. using a layer of lady fingers. If you have never made a Good Dees mix before it’s extremely important to let the cake cool completely before removing it from the baking pan. This filling has 3 parts, heavy whipping cream, mascarpone cheese, and a sabayon. If you’ve never made one before it may sound scary but I promise you it’s not. Before we get to that, whip up your heavy cream with your vanilla and then add your mascarpone cheese. I like to let the cheese come up to room temperature before I mix it in with the whipped cream.
Ok! The weird bit. A sabayon is simply egg yolks whipped up with a sweetener over a double boiler. There is a great, very short video tutorial here! I don’t own a fancy double boiler so I bring an inch of water to a boil in a medium sauce pan and add my yolks and my sweetener to a mixing bowl that I can place on top of the sauce pan. You want your bowl to fit in the sauce pan but not nestle deep enough to touch the boiling water. It’s the steam rising and heating the bowl that we’re after. Cooking something over a double boiler ensures that you will not scorch your eggs. They won’t scramble as they warm slowly! Once my water is boiling I set the heat on the lowest setting possible. I don’t want the water to be at a roiling boil. Whisk your egg yolks and sweetener while over the heat for about 5 minutes. Be careful with the mixing bowl as it will be hot! I use a mitt to hold the bowl as I whisk. Your yolks should be light and fluffy looking and ribbon off your whisk. As in, when you load up your whisk with the mixture and raise it up out of the bowl, the mixture should flow like a silky ribbon. I’m making this sound more complicated than it needs to be :) It should be fluffy, no longer liquid, but still flowy. Not thick like a whipped cream.
Take your whipped cream/mascarpone mixture and fold in your sabayon. The third picture is the end product. Split your cake in half and pour half of your coffee evenly over the top of your cake. Take half of your filling and spread it over the top. Take the other half of your cake and place it on top of your filling. Sprinkle or spoon the remaining coffee (1/3 c.) over this half of the cake. Spread your remaining filling over the second cake layer and pop the whole Tiramisu cake in the fridge. No need to cover it. I make sure to refrigerate this dessert for at least overnight before serving. This gives all of the ingredients a chance to really meld. Right before serving, sift unsweetened cocoa over the entire cake. Slice up and enjoy!
A quick note about the sweetener I used. Pyure is a stevia/erithritol blend and it is much sweeter than some others I’ve tried. If using another sweetener you may want to taste your mixture before you assemble your cake. It will be hard to add more sweetness to it, if needed, unless you have a powdered sweetener. Don’t have that? Have no fear! You can make your own powdered sweetener in a very dry blender. Blend away and then leave the sweetener in the blender while the dust settles. If you try to use it immediately you will have a fine dusting of powdered sweetener floating around your kitchen for a while. Trust me :)
Looking for something else? Search above to find even more recipes.