Healthy tiramisu recipe that worth to be addicted to. No sugar, gluten free Tiramisu blended into chocolate low carb cheesecake.
As I currently have some time, I had been looking on the web a few days ago. In need of new, interesting ideas, inspiring meals that We have never tried before, to surprise my family with. Looking for quite some time but could not find lots of interesting things. Just before I wanted to give up on it, I came upon this delicious and simple dessert by chance. The dessert looked so delicious on its image, that required quick action.
It was easy to imagine the way it is made, how it tastes and how much my husband will probably love it. Actually, it is extremely easy to please the man in terms of desserts. Anyhow, I went to the site: Suncakemom and then followed the precise instuctions that have been accompanied by wonderful pictures of the task. It really makes life much easier. I can imagine that it’s a slight inconvenience to take pics in the middle of cooking in the kitchen because you most often have gross hands therefore i genuinely appreciate the time and energy she devote to make this blogpost .
That being said I am inspired to present my own, personal dishes in a similar fashion. Thanks for the concept.
I was fine tuning the original recipe to make it for the taste of my family. I can tell you it was a great success. They enjoyed the taste, the structure and enjoyed getting a sweet such as this in the midst of a hectic workweek. They ultimately wanted even more, a lot more. So the next time I’m not going to make the same miscalculation. I am going to twin the quantity to make them happy.
This post is based on tiramisu cheesecake recipe 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.