TIRAMISU II
14 Karen's Almond Cookies for Tiramisu
FILLING:
5 ounces heavy cream
1 tablespoon granular Splenda or equivalent liquid Splenda
8 ounces mascarpone cheese
4 ounces cream cheese, softened
1 egg yolk
1 1/2 tablespoons granular Splenda or equivalent liquid Splenda
1 teaspoon vanilla
Beat the cream and 1 tablespoon Splenda until stiff. In a separate medium bowl, beat the mascarpone, cream cheese, yolk, 1 1/2 tablespoons Splenda, and vanilla until fluffy. Gently fold the whipped cream into the mascarpone mixture.
SOAKING SYRUP AND TOPPING:
5 ounces Da Vinci sugar free syrup, Kahlua or coffee flavor
2 ounces MiniCarb chocolate chips, very finely chopped
Arrange half of the cookies in the bottom of a deep 7x9" or 8x8" baking dish, cutting to fit, if necessary. Slowly drizzle half of the syrup evenly over the cookies. Top with half of the filling and sprinkle with half of the chopped chocolate. Repeat the layers, sprinkling with the remaining chocolate. Chill at least 8 hours or overnight.
Makes 8 servings
Can be frozen
With granular Splenda:
Per Serving: 351 Calories; 32g Fat; 7g Protein; 8g Carbohydrate; 3.5g Dietary Fiber; 4.5g Net Carbs
With liquid Splenda:
Per Serving: 349 Calories; 32g Fat; 7g Protein; 7.5g Carbohydrate; 3.5g Dietary Fiber; 4g Net Carbs
The main differences between this recipe and Lorraine's Tiramisu are the kind of cookie I used and the soaking liquid. I think I like this version slightly better, because the cookies aren't quite so thick and the soaking liquid is a little more flavorful. I think I will do a couple things differently next time. First I will cut back the chocolate to 1 ounce and only sprinkle it over the top. Having chocolate in between the layers causes the dessert to fall apart when served. The other thing would be to use a little more Kahlua or coffee syrup, maybe a full cup.
My only complaints about this version are that the almond flour gives the cookies a slight grainy texture and there is a somewhat "eggy" aftertaste from all the eggs in the cookies. The mascarpone filling is perfect, it's just the cookies that need some tweaking. I don't know if that's possible and still keep them low carb, but perhaps a cookie could be made using Carbalose flour or something like that. However, I'd be a little concerned that the strong aftertaste of the flour would stand out too much against the delicate flavor of the filling.