Tiramisu Recipe - Cooking Index
Tiramisu Recipe - Cooking Index
| Unsalted butter - as needed | ||
| 4 oz | 113g | Ground almonds |
| 1 teaspoon | 5ml | Baking powder |
| 1/4 teaspoon | 1.3ml | Salt |
| 6 teaspoons | 30ml | Eggs (large) |
| 1/2 cup | 118ml | Splenda |
| 1 teaspoon | 5ml | Vanilla extract |
| Mascarpone Mixture | ||
| 5 | Eggs | |
| 5 tablespoons | 75ml | Splenda |
| 1 | Container mascarpone - (16 oz) | |
| Coffee Mixture | ||
| 1/2 cup | 118ml | Strong coffee |
| 3 tablespoons | 45ml | Rum |
| 1/2 cup | 55g / 1.9oz | Cocoa - for sprinkling |
Grease a 15- by 10- by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 degrees.
Combine the almonds, baking powder and salt. Separate the 6 eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon colored, 3 to 4 minutes. Beat in the vanilla. Fold in the almonds.
With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20 to 25 minutes until the top springs back when pressed lightly. Let cool.
Separate the 5 eggs. Beat the yolks with the Splenda until thick and lemon colored. Add the mascarpone and beat it into the yolk mixture on low speed, scraping down the bowl. Do not overbeat or the mixture will curdle.
With clean bowl and beaters, beat the egg whites to soft peaks. Stir 1/4 into the mascarpone mixture. Fold in the remaining 3/4. Choose a large straight-sided dish, such as a souffle dish to assemble the Tiramsu in.
Cut the almond cake into 16 fingers by cutting in half crosswise, then lengthwise. Cut each half crosswise into 8 fingers. Combine the rum and coffee in a shallow dish. Place the cocoa in a sieve over a bowl.
Sprinkle the bottom of the dish lightly with cocoa. Quickly dip a few of the fingers into the coffee mixture and line the bottom of the dish. Do not get them too wet or your tiramisu will be runny. Spread on 1/4 of the mascarpone mixture and dust the top with cocoa. Repeat the process 2 to 3 times so you have 3 to 4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight.
This recipe yields 10 servings.
Total Carbohydrates: 91.81 grams
Total Carbohydrates minus Fiber: 65.62 grams
Carbohydrates per Serving (10): 9.18 grams
Carbohydrates per Serving minus Fiber (10): 6.56 grams
Source:
Karen's Gourmet Low-Carb Recipes at http://www.lowcarb.ca
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