Tiramisu - No Added Sugar
This is not a difficult recipe as it is made in components; however, the way you put them together is the key to getting the right texture. It is common for this dessert to be too dry or too wet - follow the steps carefully and yours will be just right. It is very rich and a small square goes a long way. I do not recommend using lower fat cream cheese or fat-free cream cheese as I would rather eat a few bites of a perfectly creamy and fabulous Tiramisu than a larger amount of a dessert that is gritty and odd textured. Yep, this is high fat and has a lot of calories - but the sugar is very low. Make it once a year and eat a small portion and all will be fine.
This is not a difficult recipe as it is made in components; however, the way you put them together is the key to getting the right texture. It is common for this dessert to be too dry or too wet - follow the steps carefully and yours will be just right. It is very rich and a small square goes a long way. I do not recommend using lower fat cream cheese or fat-free cream cheese as I would rather eat a few bites of a perfectly creamy and fabulous Tiramisu than a larger amount of a dessert that is gritty and odd textured. Yep, this is high fat and has a lot of calories - but the sugar is very low. Make it once a year and eat a small portion and all will be fine.
- 1/4 teaspoon salt
- 1 1/4 cup heavy cream
- 6 large egg yolks
- 3 cups strong coffee cooled
- 1 1/2 tbs instant espresso - starbucks via instant coffee p
- 6 tbs dark rum
- 2/3 cup splenda granulated
- 1 1/2 lbs mascarpone cheese � or combination of mascarpo (do not use fat free cream cheese as this is too expensive a dis
- 40 to 50 dry ladyfingers (find in the imported cookie section in a narrow bag)
- 4 tbs dutch cocoa
- Carbohydrate 15.4357916628501 g
- Cholesterol 3379.12305558441 mg
- Fat 78.5679000075816 g
- Fiber 0.23022222499459 g
- Protein 43.9826416667475 g
- Saturated Fat 29.9347933380587 g
- Serving Size 1 1 Serving (379g)
- Sodium 170.504296277789 mg
- Sugar 15.2055694378555 g
- Trans Fat 3.17613222261436 g
- Calories 966 calories
Step-by-step
- Stir together the coffee, espresso, and 3 tablespoons rum in a wide bowl until the espresso granules dissolve. Set aside.
- In a heat proof glass bowl, beat the yolks until just combined; add the Splenda, salt, and 1/3 cup heavy cream. Set the bowl with the yolks over a saucepan containing 1 inch of gently simmering water. Cook, constantly scraping along the bottom and sides of the bowl with a rubber spatula, until the mixture coats the back of a spoon, about 6 to 8 minutes. Remove from the heat, stir vigorously to cool slightly, and then set aside to cool to room temperature, about 15 minutes.
- Whisk in the remaining 3 tablespoons of rum until combined. Transfer the mixture to the bowl of a standing mixer fitted with the whisk attachment; add the mascarpone and beat at medium speed until smooth, about 45 to 60 seconds. Scrape into a large bowl and set aside.
- In the now empty mixer bowl, (no need to clean), beat the cream at medium speed until frothy, increase speed and beat until the cream holds stiff peaks, 1 to 2 minutes. Using a rubber spatula, fold one-third of the whipped cream into the mascarpone mixture to lighten, and then gently fold in the remaining whipped cream. Set aside.
- Working one at a time, drop half of the ladyfingers into the coffee mixture, roll them over, and arrange in a 9 by 9 inch glass or ceramic baking dish. Do not submerge the ladyfingers in the coffee; the entire process should take 2 to 3 seconds for each cookie!
- Spread half the mascarpone mixture over the lady fingers in a smooth layer. Place 2 tablespoons cocoa into a fine mesh wire strainer, and dust the cocoa over the mascarpone layer.
- Repeat the dipping and arrangement of the ladyfingers; spread the remaining mascarpone mixture over the ladyfingers and dust with the remaining cocoa. Wipe the edges of the baking dish with a dry paper towel. Cover with plastic wrap and chill 6 to 24 hours - so lady fingers softer and flavors and textures blend.
A list of components cannot reveal how hydration dictates the success of this dessert. Pastry construction relies on controlling liquid absorption so structural elements soften without dissolving into paste. Temperature management during the custard phase prevents egg proteins from seizing into scrambled lumps, while whipping parameters dictate whether the dairy incorporates air or collapses.
- Cook the yolk mixture over gently simmering water rather than a rolling boil, monitoring the pan until the liquid coats the back of a spoon to create a stable base without overcooking the eggs.
- Submerge dry ladyfingers into the espresso mixture for exactly two to three seconds per cookie, preventing saturation that yields a soggy center.
- Allow the assembled dessert to rest covered in the refrigeration unit for six to twenty-four hours to let starches absorb excess moisture and marry the compounds.
Proper fat content from full-fat mascarpone provides the structural integrity required to hold distinct layers without stabilizing gums. Chilling the finished dish permits the cocoa solids to hydrate while the coffee extracts soften the interior crumb uniformly.
