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Low sugar tiramisu with a twist

The Italian dessert favourite receives a low-sugar transformation.
10
5H
25M
5H 25M

The Italian dessert favourite receives a low-sugar transformation in this caffeine-spiked, creamy sweet treat.

Ingredients

For the base
For coffee liquid
For cream layer
For dusting

Method

1.

Preheat oven to 145°C (150°C fan forced). Grease and line your baking tin.

2.

Place all cake ingredients in a medium/large bowl and mix with an electric mixer on medium for 30 seconds. Scrape down sides of the bowl and then mix on medium for another minute. Pour the cake batter into your prepared cake tin and bake for 25 minutes or until a skewer inserted comes out completely clean. It’s okay if the cake is slightly overbaked or dry, or made a few days in advance. Turn cake out onto a cooling rack and allow to cool completely.

3.

For the cream, place egg yolks and frosting mix into a large mixing bowl and whip with an electric mixer for about 5 minutes or until pale and very fluffy. Add mascarpone, ricotta and vanilla and mix for 30 seconds until just combined and fully smooth. Overmixing can result in splitting this mixture.

4.

For the coffee liquid, mix together your espresso coffee and Baileys / liquor in a jug. Set aside.

5.

In a separate bowl, mix together cocoa powder and instant coffee powder. Place this mixture into a sieve and set aside.

6.

In your serving dish, spread approximately ¼ of the mascarpone cream in the base, then dust over a layer of the coffee and cocoa mixture. Top this with a layer of your vanilla cake and pour over enough coffee and liquor liquid to soak most of the cake. Repeat these layers, ending with mascarpone and a final dusting of cocoa powder until you fill your serving dish. For best results, allow to set in the fridge for at least 4 hours.

Notes:To make this a mocha tiramisu, replace the Noshu 98% Sugar Free Vanilla Cupcake and Frosting Mix with Noshu 97% Sugar Free Chocolate Cake Mix and Chocolate Frosting Mix.Store refrigerated in an airtight container for up to 4 days.

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