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Debbie Cusick's Sugarless Tiramisu

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Recommended Recipe: BelGioioso's Tiramisu recipe

This one takes a little time because of the almond loaf. You'll need to begin 3 hours before serving or early in day. Serves 16.

Almond Loaf

Ingredients

• GROUND ALMONDS, 1/2 cup
• FLAX MEAL, 3 tbs
• SUGAR SUBSTITUTE (Equal, Splenda, etc.), equivalent of 1/2 cup sugar
• BAKING POWDER, 1 tsp
• EGGS, 4 separated
• ALMOND EXTRACT, 1 tsp

Directions

1. Whip the egg whites till stiff but not dry and set aside.
2. Beat the yolks, sweetener and baking powder for 3-4 minutes at medium-high speed.
3. Beat in the nuts, flax meal and the almond extract at low speed.
4. Gently fold in the egg whites.
5. Grease a 10x13 casserole pan and then line it with parchment and grease again.
6. Spread the batter in the pan.
7. Bake at 350F for about 15 minutes or until a tester comes out clean.
8. Cool 15 minutes on a rack.
9. Turn upside down on a cookie pan to remove from casserole pan, and peel the paper off the back.
10. Allow to cool, and then, using a very sharp knife slice it in half horizontally to make 2 layers.

Tiramisu Filling

Ingredients

• MASCARPONE CHEESE, 24 oz.
• SALT, 1/2 tsp
• SUGAR SUBSTITUTE (Equal, Splenda, etc.), equivalent of 3/4 cup sugar, + 2 tbs
• COFFEE, 1/2 cup brewed
• ALMOND EXTRACT, 1-1/2 tsp
• VANILLA EXTRACT, 1-1/2 tsp
• UNSWEETENED COCOA POWDER, 3 tbs
• HEAVY OR WHIPPING CREAM, 1-1/2 cups
• UNFLAVORED GELATIN, 1/2 tsp
• HEAVY CREAM, 1/2 cup
• BOILING WATER, 2 tsp

Directions

1. In large bowl, with wire whisk or fork, beat mascarpone, salt, sweetener, 3 tablespoons coffee, 1 teaspoon vanilla, 1 teaspoons almond extract, and two-thirds of cocoa.
2. Set aside remaining cocoa for top of dessert.
3. In small bowl, with mixer at high speed, beat heavy or whipping cream until stiff peaks form.
4. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.
5. In small bowl combine remaining coffee, remaining 1/2 teaspoon vanilla, remaining 1/2 teaspoons almond extract and 2 tablespoons water.
6. Line 2 1/2-quart glass or crystal bowl with one-fourth of almond loaf.
7. Sprinkle with 1/4 of the coffee mixture.
8. Spoon 1/4 of cheese mixture over almond loaf.
9. Continue layering with almond loaf, coffee mixture and cheese mixture. Top layer should be cheese mixture.
10. Sprinkle remaining cocoa over the top.
11. Place gelatin in a small cup. Gently add 2 teaspoons hot water and stir until gelatin is melted.
12. Add 2 tsp. of the remaining 1/2 cup of heavy cream and mix.
13. In small bowl, with mixer at medium speed, beat remaining 1/2-cup cream and remaining 2 tablespoons sugar substitute until stiff peaks form. Slowly add the gelatin mixture.
14. Spoon whipped-cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert.
15. Refrigerate until chilled and to blend flavors, at least 2 hours.