Since I was diagnosed with Type 1 diabetes back in March, I’ve been trying to create sugar free, or low carb desserts by replacing sugar with sweetener.
I’ve had mixed success with this, mainly because I really can’t bear the chemical aftertaste of sweetener. I’d rather have half a portion of the real deal than a spoonful of something that tastes synthetic. At the very least I tend to cut down by half the amount of recommended sweetener. Stevia, in particular, tastes like crap, so I avoid that altogether. Apparently you get used to it, but I’d just rather not.
That leads me to this recipe, which is one of the success stories. Most of the sweetness from this recipe comes from the sponge fingers which are store bought. Therefore there’s no need to add much sweetener and the recipe is still low carb. Win-win. If you prefer a sweeter tasting dessert, then you can always add more sweetener.
- Carbs per slice: 6.1g
- Cals per slice: 273
- 4 free range eggs
- 2 tbsp. splenda
- 250g marscapone
- 250ml double cream
- 12 sponge fingers
- 150ml espresso, cold
- cocoa powder, to decorate
- Separate the egg yolks from the whites (without getting any yolk in the whites).
- Whisk the yolks with half the splenda in a bowl until white and fluffy.
- Whip the cream until fluffy and fold it into the egg mixture.
- Whip the egg whites with the rest of the splenda until white and stiff in a dry and clean bowl. Carefully fold this into the egg mixture.
- Whisk the mascarpone and carefully fold it together with the yolk, the whipped cream and the whipped egg whites.
- Line a rectangular bread tin with cling film.
- Put a little of the ice cream mixture into the bottom and dip one biscuit at a time into the cold espresso. Place a layer of biscuits in the tin and top with some of the ice cream. Repeat the procedure again.
- Lightly hit the tin against the table so any air bubbles disappear. Freeze it for 3-4 hours so that it is “half frozen”; it should be a little soft in the middle.
- Turn out the tiramisu and remove the cling film. Powder with cocoa.