The Pioneer Woman Tasty Kitchen
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Healthy Tiramisu

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Level: Intermediate

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Description

Healthy tiramisu you can be addicted to. No sugar, gluten-free tiramisu combined with chocolate cheesecake.

Ingredients

  • FOR THE BASE LAYER:
  • 1-⅔ cup Almond Flour (Ground Almonds Will Work Too)
  • 1-¾ ounce, weight Pitted Dates, Finely Minced
  • 4 Tablespoons Brewed Coffee
  • 3 Tablespoons Coconut Oil, Melted
  • FOR THE CHOCOLATE LAYER:
  • 3-½ ounces, weight Sugar Free Chocolate, Broken Into Pieces For Melting
  • 2 whole Eggs, Separated
  • 1-⅓ cup Mascarpone
  • FOR THE TOP LAYER:
  • 3 drops Vanilla Extract
  • 2 whole Eggs, Separated
  • Agave Or Sweetener Of Choice, To Taste (optional)
  • ⅞ cups Mascarpone
  • 1 Tablespoon Unsweetened Cacao Powder, For Dusting On Top

Preparation

Line a cake tin with parchment paper. Combine ingredients for the base layer in a medium size mixing bowl and mix well. Transfer base layer mixture into the cake tin and spread evenly.

For the chocolate later, melt chocolate pieces in a small pan on top of a slightly bigger pan of simmering water.

Beat egg yolks until light yellow. Fold in mascarpone and continue beating. The cream needs to have a smooth consistency.

Take melted chocolate off heat and leave to cool a little bit. Whilst chocolate is cooling, beat egg whites until it reaches stiff peaks.

At this time, chocolate should be cool enough to fold into the mascarpone mixture. Fold it in carefully. Then fold egg whites int. (This is a difficult step. I always have to try my best not to break the egg whites whilst mixing.) Pour chocolate cream onto the cake tin and spread evenly.

For the top layer, repeat the method used to create the chocolate later, this time using the vanilla extract and optional sweetener in place of the chocolate. Beat egg whites until stiff peaks form. In another bowl, whisk egg yolks yolk with vanilla extract and optional sweetener until light yellow in color. Mix mascarpone with yolk mixture until smooth. Carefully fold in egg whites.

Spread top layer onto the chocolate layer. Sprinkle unsweetened cocoa powder on top. Refrigerate for a couple of hours. Serve straight out of the fridge.

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