Healthy tiramisu recipe that worth to be addicted to. No sugar, gluten free Tiramisu blended into chocolate low carb cheesecake.
As I lately have a little time, I had been surfing on the web yesterday. Trying to get fresh, interesting ideas, inspiring meals that We have never tried before, to surprise my loved ones with. Hunting for quite some time yet could not discover too many interesting stuff. Right before I wanted to give up on it, I ran across this delightful and simple dessert by chance on Suncakemom. It looked so fabulous on its photo, it called for quick actions.
It was easy to imagine how it’s made, its taste and how much boyfriend will enjoy it. Mind you, it is extremely simple to delight him when it comes to treats. Anyhow, I visited the page and then used the step-by-step instuctions which were coupled with wonderful graphics of the process. It really makes life rather easy. I can suppose it is a bit of a effort to shoot pics in the middle of cooking in the kitchen because you most often have sticky hands so that i pretty appreciate the time and effort she devote to make this post .
That being said I am encouraged presenting my personal formulas in a similar way. Thanks for the thought.
I was fine tuning the original recipe to make it for the taste of my loved ones. Need to say it had been an incredible outcome. They prized the flavor, the consistency and enjoyed getting a sweet like this in the middle of a lively week. They quite simply wanted even more, more and more. Thus next time I am not going to make the same miscalculation. I’m going to multiply the amount to get them delighted.
This recipe is based on the tiramisu cheesecake recipe from SunCakeMom
Measure and grind almonds.
Chop dates into small pieces.
Liquify coconut oil in case it’s not already liquid.
Pour all of these ingredients into a medium size mixing bowl and blend them together until it’s mixed properly.
Prepare cake tin by covering in with parchment paper.
Put bottom layer into the cake tin. Make sure it’s evenly spread.
Prepare chocolate layer. Break and place chocolate into a small pan on top of a slightly bigger pan of simmering water to melt.
Meanwhile crack and separate eggs. Beat yolk until light yellow. Fold in mascarpone and keep beating it. The cream needs to have smooth consistency.
Take melted chocolate of the heat and leave it cool a little bit.
Whilst chocolate is cooling, we have some time to beat egg whites until hard peeks form.
By the time we finish whisking egg whites the chocolate is cool enough to fold into the mascarpone-yolk cream mixture. Fold it in carefully.
Finally fold egg whites into the chocolate mixture. This is a difficult step.
Pour chocolate cream into the cake tin and spread it evenly.
Continue with the top layer. It’s basically repeating the method we used with the chocolate layer, but instead of chocolate, put the vanilla extract and optionally the agave syrup or other sweetener into the mascarpone mixture.
Which is the following: Separate eggs. Put them into two mixing bowls. Beat egg whites in one until hard peaks form. Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow colour. Mix mascarpone with the yolk to get a smooth cream. Fold in the egg white carefully. And that’s it.
Spread top layer onto the chocolate layer.
Sprinkle unsweetened cocoa powder on top.
Healthy tiramisu is ready to put into the fridge for a couple of hours.