Tiramisu
Source of Recipe
Prevention
List of Ingredients
5 lg eggs, separated
½ c Splenda
2½ c mascarpone
Basic Almond Sponge Cake, cooled
½ c strong brewed coffee or espresso
3 Tbsp rum
½ c Dutch-processed cocoa
Basic Almond Sponge Cake:
1¼ c almond meal (finely ground almonds)
1 tsp baking powder
¼ tsp sea salt
6 lg eggs, at room temperature
½ c Splenda
1 tsp vanilla extract
1. Preheat oven to 350 degrees F. Butter 15" x 10" jelly-roll pan. Line with parchment and butter again. Set aside.
2. In small bowl, mix almond meal, baking powder, and salt.
3. Place eggs and Splenda in large bowl. With electric mixer, beat on medium speed until thick, light, and tripled in volume, 8 to 10 minutes. Beat in vanilla extract. Fold in almond mixture. Spread evenly into prepared pan.
4. Bake 20 to 25 minutes or until top springs back when pressed lightly. Cool in pan or on rack.
Makes 8 Servings
Recipe
1. Place egg yolks and Splenda in large bowl and beat on medium speed with electric mixer until thick. Add mascarpone and beat on low speed, scraping down bowl as needed, until incorporated. Do not overbeat or mixture will curdle.
2. In a clean bowl, beat egg whites until soft peaks form. Stir one-quarter of the whites into mascarpone mixture, then fold in remaining whites.
3. Cut cake in half crosswise, then lengthwise into 8 slices per half, to make 16 fingers. Combine coffee and rum in shallow dish. Place cocoa in sieve over a bowl.
4. Sprinkle bottom of a straight-sided serving dish lightly with cocoa. Quickly dip a few cake fingers into coffee mixture and line bottom of dish. Do not get them too wet or tiramisu will be runny. Spread on one-quarter of mascarpone mixture and dust top with cocoa.
5. Repeat process several times to get 3 or 4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight.
Makes 8 Generous Servings
Per Serving: 400 cal, 15 g pro, 11 g carb, 31 g fat, 13 g sat fat, 335 mg chol, 3 g fiber, 250 mg sodium
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