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My mum and I both hate stodgy Xmas pudding, so we came up with something lighter many years ago - which I would like to share with you.
I need help converting it into metric (no CUPS.!!) and also making it as Atkins friendly as possible - without detracting from the original style too much.
I also will be on Induction from 1st November right through till Christmas day, so i won't be able to try it out myself - will you be my guinea pigs.? Come back and let me know what needs to be changed.!
Incase you don't know - or have forgotten, Tiramisu should be lipsmackingly creamy, rich in coffee flavours and with an edge of Marsala/Brandy. It must also have the layers in it - which means we need to find a low-carb sponge mixture that is light - like ladyfingers, but low in sugar.
Look forward to hearing your comments and an idea of the total and per serving carb count.!...P.s don't be too stingy with ingredients - this is a Christmas treat.!!
Tiramisu - Raw Egg Free
MASCARPONE, 1 container, 17 & 1/2 ounces
HEAVY CREAM, 1 & 1/2 cups
ESPRESSO OR COFFEE, hot freshly brewed, 1 cup + 3 tablespoons
COFFEE-FLAVORED LIQUEUR or Marsala, 1/4 cup + 2 tablespoons
Carbophobia Sugar Free Chocolate Chips (lowcarbmegastore.com) 6 ounces (or 1 cup), melted and slightly cooled (1g per 50g)
**LADYFINGERS** (i thought some atkins bread mix, but how much.??) crisp and dry, 1-1/2 packages (7 ounces)
COCOA POWDER, unsweetened, 1-1/2 tablespoons
**POWDERED SUGAR** 3/4 cup (whatever the Splenda equivalent)
Whip cream in a chilled bowl with chilled beaters. Combine Mascarpone, **splenda**, 3 tablespoons cool coffee and 2 tablespoons coffee liqueur in a large bowl.
Beat 1 to 2 minutes with an electric mixture on medium speed, until just blended. Do not overbeat. Fold the whipped cream into the Mascarpone mixture. Divide the mixture in half.
Fold the melted chocolate into one half until there are no white streaks remaining.
Combine remaining 1 cup of hot coffee and remaining 1/4 cup of coffee liqueur in a pie plate. Select enough **ladyfingers** to line bottom of springform pan. Quickly dip them into coffee mixture (dip quickly so they don't get wet and spongy). Line inside edge of pan with **ladyfingers** (trim them even with top of pan, and stand rounded side up around inside edge of pan).
Brush inside of **ladyfingers** with the coffee mixture. Spread chocolate mascarpone mixture over ladyfingers in bottom of pan. Cover with another layer of quickly-dipped **ladyfingers**, setting them dipped side up.
Spread remaining white Mascarpone mixture over **ladyfingers**. Set pan on a double thickness of aluminum foil, bring foil up around edges of pan to catch leaks. Cover with plastic wrap and refrigerate 6 hours or overnight.
To serve, loosen Tiramisu by running a knife around inside of pan. Remove springform pan. Sift cocoa over the top.
Lots of Love
I need help converting it into metric (no CUPS.!!) and also making it as Atkins friendly as possible - without detracting from the original style too much.
I also will be on Induction from 1st November right through till Christmas day, so i won't be able to try it out myself - will you be my guinea pigs.? Come back and let me know what needs to be changed.!
Incase you don't know - or have forgotten, Tiramisu should be lipsmackingly creamy, rich in coffee flavours and with an edge of Marsala/Brandy. It must also have the layers in it - which means we need to find a low-carb sponge mixture that is light - like ladyfingers, but low in sugar.
Look forward to hearing your comments and an idea of the total and per serving carb count.!...P.s don't be too stingy with ingredients - this is a Christmas treat.!!
Tiramisu - Raw Egg Free
MASCARPONE, 1 container, 17 & 1/2 ounces
HEAVY CREAM, 1 & 1/2 cups
ESPRESSO OR COFFEE, hot freshly brewed, 1 cup + 3 tablespoons
COFFEE-FLAVORED LIQUEUR or Marsala, 1/4 cup + 2 tablespoons
Carbophobia Sugar Free Chocolate Chips (lowcarbmegastore.com) 6 ounces (or 1 cup), melted and slightly cooled (1g per 50g)
**LADYFINGERS** (i thought some atkins bread mix, but how much.??) crisp and dry, 1-1/2 packages (7 ounces)
COCOA POWDER, unsweetened, 1-1/2 tablespoons
**POWDERED SUGAR** 3/4 cup (whatever the Splenda equivalent)
Whip cream in a chilled bowl with chilled beaters. Combine Mascarpone, **splenda**, 3 tablespoons cool coffee and 2 tablespoons coffee liqueur in a large bowl.
Beat 1 to 2 minutes with an electric mixture on medium speed, until just blended. Do not overbeat. Fold the whipped cream into the Mascarpone mixture. Divide the mixture in half.
Fold the melted chocolate into one half until there are no white streaks remaining.
Combine remaining 1 cup of hot coffee and remaining 1/4 cup of coffee liqueur in a pie plate. Select enough **ladyfingers** to line bottom of springform pan. Quickly dip them into coffee mixture (dip quickly so they don't get wet and spongy). Line inside edge of pan with **ladyfingers** (trim them even with top of pan, and stand rounded side up around inside edge of pan).
Brush inside of **ladyfingers** with the coffee mixture. Spread chocolate mascarpone mixture over ladyfingers in bottom of pan. Cover with another layer of quickly-dipped **ladyfingers**, setting them dipped side up.
Spread remaining white Mascarpone mixture over **ladyfingers**. Set pan on a double thickness of aluminum foil, bring foil up around edges of pan to catch leaks. Cover with plastic wrap and refrigerate 6 hours or overnight.
To serve, loosen Tiramisu by running a knife around inside of pan. Remove springform pan. Sift cocoa over the top.
Lots of Love