sugar & gluten free tiramisu

Name: Sugar & Gluten Free Tiramisu
Prep time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 3 large eggs (separated); 4 tablespoon(s) xylitol; 8 ounce(s) mascarpone cheese; 2 tablespoon(s) rum; 1 - 5.3 oz. package schar ladyfingers; 1 1/4 cup(s) brewed espresso or regular coffee; 2 tablespoon(s) coco powder

(2 RATINGS)

32 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Sep 6, 2013

I try not to eat sugar or wheat. More and more wheat free products are coming out and Schar has many good ones. I used their ladyfingers for this recipe. I also stopped using sugar years ago and have replaced it with Xylitol. A much safer sweetener that doesn't promote tooth decay.

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This is my version of Tiramisu, I hope you like it.

prep time 25 Min

cook time

method No-Cook or Other

yield 4-6 serving(s)

Ingredients

3 large eggs (separated)
4 tablespoons xylitol
8 ounces mascarpone cheese
2 tablespoons rum
1 - 5.3 oz. package schar ladyfingers
1 1/4 cups brewed espresso or regular coffee
2 tablespoons coco powder

How To Make sugar & gluten free tiramisu

Step 1

With a hand mixer, beat the 3 egg yolks with the xylitol. Once that is done, add the mascarpone cheese and rum. Mix well.

Step 2

Whip up the 3 egg whites. Fold into the mascarpone mixture.
Step 3

Soak the ladyfingers in the hot coffee for a moment or two being careful not to let them get soggy or they will fall apart.
Step 4

Line the bottom of a medium glass casserole dish with ladyfingers. Pour 1/2 of the mascarpone/egg mixture over the top. Add more ladyfingers on top of the mascarpone/egg mixture and top with the last half of the mascarpone/egg mixture.
Step 5

Sprinkle the coco on top and refrigerate for at least 6 hours for it to set properly.
Step 6

Enjoy!
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