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Healthy Tiramisu recipe

Healthy tiramisu recipe you can be addicted to. No sugar, gluten free Tiramisu blended into chocolate cheesecake.Healthy Tiramisu recipe - SunCakeMom

I actually couldn’t decide what this miracle to be called as I have merged together the taste of Tiramisu and chocolate cheesecake so it is basically both of them. Either way it sounds like heaven, tastes like heaven. Unbelievably easy to prepare. So it turned out tiramisu chocolate cheesecake is my best ever cake.

The story behind it is, one of my favourite supermarket chain has Italian week and we just love Italian food. Absolutely love anything Italian. I mean who wouldn’t like pizza, their great brands of cheese, tomatoes or delicious fresh herbs. And I haven’t mentioned their desserts yet…

So Italian week means heaven!!! You can buy all the original ingredients or ready made food (that we’re not really interested in) from Italy.

This is when I go crazy, buying dried tomatoes, basils and oregano in pots, mascarpone, mozzarella and pasta… stashing things away.

Although I realise, I can’t keep mascarpone for a long time so thought of making tiramisu as we all love it.

The only problem is that I can’t make tiramisu because the brand of the lady fingers I used use, before we have given up on refined sugar and the family is on low carb diet anyway, contains a lot of sugar and carbs. So I had to find an alternative… This is when I invented tiramisu chocolate cheesecake. Using almond, dates, coconut oil and coffee for the base worked perfectly in this case.

For the chocolate cream layer, I decided to melt some chocolate with stevia (no-sugar) and blended in with some mascarpone.

The top layer is made out of the rest of the mascarpone, some vanilla extract and drops of agave syrup (I only used a tiny bit although if you have sweet tooth you can put more sweetener into the cream.)

Ingredients:

  • 200g almond flour (grinded almond)
  • 50g pitted dates (grinded)
  • 3 tabelspoon coconut oil
  • 4 tablespoon coffee (espresso or decaf depends on your preference)

Chocolate layer:

  • 2 large eggs (separated)
  • 300g mascarpone
  • 100g unsweetened chocolate for melting (like this)

Top layer:

  • 2 large eggs (separated)
  • 200g mascarpone
  • Vanilla extract
  • 1 tablespoon unsweetened cacao powder (sprinkled on top)
  • (Optional: a teaspoon of stevia, erythrit or other sweetener of your choice)

How to make:

1. Measure and grind almonds.

2. Chop dates into small pieces. I used my mincer to do it for me.

3. Prepare coffee.

4. Liquidise coconut oil in case it’s not already liquid.

5. Pour all of these ingredients into a medium size mixing bowl and blend them together until it’s mixed properly.

6. Prepare cake tin by covering in with parchment paper.

7. Put bottom layer into the cake tin. Make sure it’s evenly spread.

8. Prepare chocolate layer. Break and place chocolate into a small pan on top of a slightly bigger pan of simmering water to melt.

9. Meanwhile crack and separate eggs. Beat yolk until light yellow. Fold in mascarpone and keep beating it. The cream needs to have smooth consistency.

10. Take melted chocolate of the heat and leave it cool a little bit.

11. Whilst chocolate is cooling, you have some time to beat egg whites until hard peeks form.

12. By the time you finish whisking egg whites the chocolate is cool enough to fold into the mascarpone-yolk cream mixture. Fold it in carefully.

13. Finally fold egg whites into the chocolate mixture. This is a difficult step. I always have to try my best not to break egg whites whilst mixing.

14. Pour chocolate cream into the cake tin and spread it evenly.

15. Continue with the top layer. It’s basically repeating the method you used with the chocolate layer, but instead of chocolate, put the vanilla extract and optionally the agave syrup or other sweetener into the mascarpone mixture.

16. Which is the following: Separate eggs. Put them into two mixing bowls. Beat egg whites in one until hard peaks form. Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow colour. Mix mascarpone with the yolk to get a smooth cream. Fold in the egg white carefully. And that’s it.

17. Spread top layer onto the chocolate layer.

18. Sprinkle unsweetened cocoa powder on top.

19. Healthy tiramisu is ready to put into the fridge for a couple of hours.

20. Serve it straight out of the fridge and sliced.

Enjoy!😊😊😊

Healthy Tiramisu recipe - SunCakeMom
Print
Healthy Tiramisu recipe
Prep Time
30 mins
Total Time
30 mins
 
Healthy tiramisu recipe you can be addicted to. No sugar, gluten free Tiramisu blended into chocolate cheesecake.
Course: Dessert
Servings: 4
Author: Edi Baker - SunCakeMom
Ingredients
  • 200 g almond flour (grinded almond)
  • 50 g pitted dates (grinded)
  • 3 tabelspoon coconut oil
  • 4 tbsp coffee (espresso or decaf depends on your preference)
Chocolate layer:
  • 2 large eggs (separated)
  • 300 g mascarpone
  • 100 g unsweetened chocolate for melting (like this)
Top layer:
  • 2 large eggs (separated)
  • 200 g mascarpone
  • Vanilla extract
  • 1 tbsp unsweetened cacao powder (sprinkled on top)
  • (Optional: a teaspoon of stevia, erythrit or other sweetener of your choice)
Instructions
  1. Measure and grind almonds.
  2. Chop dates into small pieces. I used my mincer to do it for me.
  3. Prepare coffee.
  4. Liquify coconut oil in case it’s not already liquid.

  5. Pour all of these ingredients into a medium size mixing bowl and blend them together until it’s mixed properly.
  6. Prepare cake tin by covering in with parchment paper.
  7. Put bottom layer into the cake tin. Make sure it’s evenly spread.
  8. Prepare chocolate layer. Break and place chocolate into a small pan on top of a slightly bigger pan of simmering water to melt.
  9. Meanwhile crack and separate eggs. Beat yolk until light yellow. Fold in mascarpone and keep beating it. The cream needs to have smooth consistency.
  10. Take melted chocolate of the heat and leave it cool a little bit.

  11. Whilst chocolate is cooling, you have some time to beat egg whites until hard peeks form.

  12. By the time you finish whisking egg whites the chocolate is cool enough to fold into the mascarpone-yolk cream mixture. Fold it in carefully.

  13. Finally fold egg whites into the chocolate mixture. This is a difficult step. I always have to try my best not to break egg whites whilst mixing.

  14. Pour chocolate cream into the cake tin and spread it evenly.

  15. Continue with the top layer. It’s basically repeating the method you used with the chocolate layer, but instead of chocolate, put the vanilla extract and optionally the agave syrup or other sweetener into the mascarpone mixture.

  16. Which is the following: Separate eggs. Put them into two mixing bowls. Beat egg whites in one until hard peaks form. Whisk yolk with vanilla extract and optionally agave syrup or other sweetener until it has a light yellow colour. Mix mascarpone with the yolk to get a smooth cream. Fold in the egg white carefully. And that’s it.

  17. Spread top layer onto the chocolate layer.

  18. Sprinkle unsweetened cocoa powder on top.

  19. Healthy tiramisu is ready to put into the fridge for a couple of hours.

Recipe Notes

Serve it straight out of the fridge and sliced.

 

Don’t forget to stock up your shelf before heating up your oven!

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Healthy Tiramisu recipe
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Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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