Healthier Tiramisu Recipes

VEGAN TIRAMISU

Steps:

• Preheat oven 350 degrees F. Line and lightly grease a large sheet pan with parchment paper and set aside. I used a 12x18 pan.
• In a large bowl, combine brown rice flour, almond flour, sugar, baking powder, and salt. In a medium bowl, stir together, almond milk, ground flaxseeds, coconut oil, vanilla, and almond flavor.
• Pour liquid mixture into dry and mix to combine until batter is smooth and creamy. Scoop batter into prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
• Remove cake from oven to a cooling rack, keep in the pan until completely cool.
• Place almond milk, coconut milk, sugar, cornstarch, vanilla, almond flavor and salt in a blender and process until smooth. Pour mascarpone into a saucepan. Heat sauce on medium-high and stir constantly until thickened, smooth and creamy. Remove from heat and allow to cool.
• Place cold water, carob powder, sugar in a medium saucepan. Whisk until smooth and there are no lumps. Transfer saucepan over medium-high heat and bring to a boil whisking constantly. Reduce to simmer until slightly thickened, about 5 minutes. Add vanilla, almond flavor and salt. Allow syrup to cool.
• Remove chilled coconut milk from the refrigerator, open can and carefully drain clear liquid from the top of the can. You can reserve this clear liquid to add to your curries or smoothies. Scoop out the thick coconut cream into the bowl of a chilled electric mixer.
• Beat coconut cream until fluffy on medium speed until stiff peaks form, about 5-7 minutes. Add sugar, vanilla and whip to combine.
• Using a 10x15 glass pan, brush the bottom with carob syrup to coat. Cut cool cake into strips and lay in a single layer over carob syrup. Then brush cake strips with carob syrup.
• Scoop a vegan mascarpone over cake layer and spread to cover. Top with remaining cake strips, then brush with remaining carob syrup.
• Spread with coconut whipped cream to cover and sprinkle with carob powder. Keep refrigerated.

EASY TIRAMISU RECIPE

Steps:

• This is how you will make the Sabayon:When you are ready to make the sabayon place about one inch of water in a small pot and bring to a boil. Reduce the heat to simmer and place a bowl on top of the small pot so it's sitting on the pot without touching the water.
• Now Begin Making the Sabayon:Add the egg yolks and sugar to the bowl, whipping to mix the ingredients together. Place the bowl on the small pot of simmering water. Using a whisk to mix, whip the egg/sugar mixture constantly for about 10 minutes. This will cook the eggs. The mixture will increase in volume as it thickens. This is your sabayon. After you have finished whipping the sabayon, remove the bowl from the heat and continue to whip yolks to help it cool. The mixture should be thick and a lemon yellow color. Allow to cool briefly before mixing in mascarpone.**If the bowl starts to get too hot, lift it off the pot of water for 15 seconds or so while continuing to whip the mixture. You can do this as often as necessary. * *If you used regular sugar instead of superfine / castor sugar your finished sabayon may be grainy. That's okay it will finish dissolving while your tiramisu is firming up.
• Add room temperature Mascarpone to whipped yolks, mix until well combined. Don't overmix this can cause curdling.*Mascarpone only needs to get to set out for 15-20 minutes. Don't let it get warm.
• In a separate bowl, using an electric mixer whip cream to stiff peaks. (hand mixer or stand mixer is fine). This process should be slow, starting. on low increasing the speed over about ten minutes.**This method is how you keep the whipped cream from breaking. The cream should be ice cold and as fresh as possible. Look for heavy cream with the longest expiration date.
• Gently fold the whipped cream in the mascarpone sabayon mixture and refrigerate until you are ready to assemble the tiramisu.
• Mix the cold espresso (or strong coffee) with the coffee liqueur and dip the ladyfingers into the mixture just long enough to get them wet, do not soak them!**If you can't use alcohol, just leave out the liqueur.
• Arrange the ladyfingers in the bottom of a 9-inch square baking dish (or container similarly sized)
• Spoon half the mascarpone cream filling over the ladyfingers.
• Repeat process with another layer of ladyfingers
• Add another layer of tiramisu cream
• Refrigerate at least 4 hours. Overnight is best.
• Dust with cocoa before serving

HOW TO MAKE HEALTHY TIRAMISU IN LESS THAN 10 MINUTES (LOW-CARB, VEGAN & PALEO)

Steps:

• Combine almond flour and salt in a medium mixing bowl.
• Whisk together remaining "wet" ingredients in a small mixing bowl.
• Pour wet over dry and mix well.
• Loosely press half of the mixture into a 2-cup glass bowl. (try not to compact it too hard)
• Set aside while you prepare the "custard"
• Mix together all ingredients in a small mixing bowl.
• Spread half the custard evenly over the first layer.
• Press the other half of "ladyfingers" into a disc identical to the first layer. Lay it on top of the "custard."
• Spread the remaining "custard" on top.
• Sift on cocoa and garnish with chocolate shavings.
• Cover and refrigerate for about 30-45 minutes to set.
• Enjoy!

HEALTHY TIRAMISù

Steps:

• In a metal bowl placed over a saucepan of an inch of simmering water, whisk together the egg yolks, powdered erythritol, and vanilla paste. Whisk constantly until thickened. When you can draw a number 8 with the thickened mixture, it's ready. DO NOT overcook!
• Remove from the heat and let cool for 30 minutes.
• Whisk in the mascarpone, then whisk in the yogurt.
• Line a 9×5″ loaf pan with two layers of plastic wrap so that there is an overhang. Make sure to press the plastic into the pan so that the entire pan is coated.
• In a shallow dish, add the espresso and rum. Dunk both sides of a ladyfinger in the mixture (don't let it soak too long otherwise they'll absorb too much and get mushy or even disintegrate) and place it inside the loaf pan. Do this until you have an entire layer of ladyfingers.
• Scoop ⅓ of the mascarpone filling over the ladyfingers and spread it out.
• Dunk the ladyfingers in the espresso/rum mixture and line them over the mascarpone filling.
• Repeat twice, then top it off with a final layer of dunked ladyfingers. Tightly cover with plastic wrap and refrigerate overnight.
• Remove the plastic wrap and flip the loaf pan onto a serving dish. Gently remove the loaf pan and carefully peel the plastic wrap off the Tiramisu. Dust with the cocoa powder, then slice and serve!

HEALTHIER TIRAMISU

Steps:

• In a large bowl, using an electric mixer on low speed, beat the mascarpone and cream cheese. Beat in the confectioners' sugar until blended. Fold in the whipped topping.
• In a measuring cup, stir together the espresso or coffee and coffee liqueur.
• Using a bread knife or long serrated knife, cut the cake horizontally into 8 slices. (Don't worry if the slices break. You will be able to use them.) Arrange half of the cake slices evenly on the bottom of a 10"x10" pan. Using a spoon, drizzle half of the coffee mixture evenly over the cake. Gently spoon half of the cheese mixture evenly over the cake layer. Repeat layering with the remaining cake slices, coffee mixture, and cheese mixture. Sift the cocoa over the top of cheese. Cover and chill for at least 8 hours, or overnight.

LIGHT TIRAMISU

Steps:

• Make the coffee and leave it to cool down slightly in a shallow dish (I use a large tupperware). You can add baileys to the mix if you want.
• Beat the egg yolks with the sugar until you have a pale and well combined mix. Add the ricotta and the yogurt after draining them of any excess water and mix well
• Whisk the egg whites until firm and add them to the rest of the mix delicately, so not to lose the fluffyness
• Dip half of the the savoiardi in the shallow dish with the coffee, very briefly, on both sides. Do only one biscuit at the time, so to avoid leaving them in the coffee for too long or they'll go soggy. Transfer them to a rectangular baking dish. (I use a 28x20cm ceramic dish). Spoon over a little more than half of the cheese and yogurt mix
• Dip the remaining half of the biscuits in the coffee and layer on top of the mix (dispose the biscuits perpendicular to the layer underneath, so it won't fall apart when you cut it). Spoon over the rest of the mix.
• Cover with foil and leave in the fridge to firm up for a couple of hours. Dust with cocoa powers through a small sieve before serving
• Calories per portion: 244
• This dish can be made 1 or even 2 days in advance as the flavours intensify the longer you leave them. You can also vary the quantities of the ricotta and yogurt mix, using more of one and less of the other as long as you end up with 600gr in total.