Diet tiramisu without mascarpone or sugar with pasteurized eggs.
Keto recipe, using traditional method as well as with Bimby
Today I wanted to think about myself and everyone like me who needs to control sugars and carbohydrates.
With this recipe, you will hardly notice that you are not using the traditional ingredients.
Instead of classic ladyfingers, we’ll make a sponge cake with oat flour and bake it in a traditional baking sheet lined with parchment paper.
Then we’ll prepare the cream and finally the coffee.
A sprinkle of cocoa and we’re done.
Let’s get cooking
Thought for you:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Bain-marie, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 244.03 (Kcal)
- Carbohydrates 44.71 (g) of which sugars 4.98 (g)
- Proteins 13.78 (g)
- Fat 10.55 (g) of which saturated 4.29 (g)of which unsaturated 3.25 (g)
- Fibers 9.00 (g)
- Sodium 87.83 (mg)
Indicative values for a portion of 133 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s go shopping
- 1 1/3 cups oat flour
- 1/3 cup erythritol (powder it into powdered sugar)
- 3 eggs
- 4 tbsp egg whites
- 1 packet baking powder
- 1 packet vanillin
- 1 lb g cow ricotta (well drained)
- 2 1/2 cups Greek yogurt 2% fat (or plain with no added sugars)
- 2 eggs
- 1 tsp vanilla extract
- 1 cup g erythritol (powder it into powdered sugar)
- 3/4 cup coffee (sweetened to taste)
- as needed unsweetened cocoa powder
Tools
- 1 Electric whisk or the Bimby
- 1 Baking tray large and low
- 1 Parchment paper
- 1 Spatula
- 1 Pot
- 2 Bowls
Steps
To make
We need to prepare the ingredients in advance:
Preparation
The ricotta must be well drained
the eggs must be at room temperature.
Sift the flour.
Powder the erythritol in your blender in advance to ensure it isn’t granular on the palate.
Preheat the oven to 340°F static.
Break the eggs into a bowl, add the egg white and erythritol, and beat with an electric whisk until tripled in volume.
Then add the sifted flour with the baking powder and vanillin, mixing gently from bottom to top with a kitchen spatula.
Pour into a baking sheet that you have on hand, rectangular with parchment paper inside, and bake at 340°F for 15 minutes.
Do the toothpick test and if dry, turn off the oven leaving the oat sponge cake inside for another 15 minutes.
Prepare the coffee, preferably espresso, sweeten it with erythritol to your liking, and place it in the fridge.
In a bowl with a sieve or colander with large mesh, sift the ricotta with the yogurt, vanilla, and erythritol, and set them aside.
Place the eggs in a bowl and set it over a bain-marie on the stove.
Now you’ll need to whip the eggs with an electric whisk or by hand directly in the bowl.
Whip the eggs until they reach 140-149°F. At that point, the eggs are whipped and pasteurized.
Be careful not to exceed that temperature, otherwise the eggs will start to cook.
Now combine the pasteurized eggs with the ricotta and yogurt cream using a spatula, with gentle upward movements to avoid deflating the mixture.
Great, now we have everything ready.
Remove the oat sponge cake from the baking tray, remove the parchment paper, and with a long-bladed knife, cut it in half, cutting it in the middle.
Each half should be the size of the dish that will contain it,
Place the first base in the same baking tray and soak it with coffee.
Continue with half of the cream, and a sprinkle of cocoa.
Proceed with the other half of the oat sponge cake, moisten it with coffee, and the rest of the cream.
Give a more generous sprinkle of cocoa and place in the refrigerator until ready to serve.
Proceed with the other half of the oat sponge cake, moisten it with coffee, and the rest of the cream.
Give a more generous sprinkle of cocoa and place in the refrigerator until ready to serve.
The Diet Tiramisu Without Mascarpone or Sugar
Preheat the oven to 340°F static.
Put in the bowl the eggs, sugar, sweetener, and vanillin, mix: 6 min./99°F/speed 4. Mix again: 6 min./speed 4.
Add the oat flour, baking powder, distributing them around the butterfly and mix: 4 sec./speed 3. Remove the butterfly and gently mix the mixture with the spatula.
Pour into a baking sheet that you have on hand, rectangular with parchment paper inside and bake at 340°F for 20 minutes.
Do the toothpick test and if it’s dry, turn off the oven leaving the oat sponge cake inside for another 30 minutes.Let’s prepare the cream, Wash and dry the bowl, insert the butterfly and add
the ricotta with the yogurt, and vanillin, and mix for 3 min. speed 3-Set aside. Wash and dry the bowl and the butterfly.
Egg pasteurization,
Insert the butterfly, and pour in the whole eggs and sweetener: set 10 min/176°F/Speed 3.
Pour the frothy mixture into a glass bowl and let it cool completelyOnce cooled, you can combine it in the bowl with the ricotta and yogurt cream and mix for 4 min. speed 3. Pour everything into a bowl
Now compose the tiramisu.
Remove the oat sponge cake from the baking tray, remove the parchment paper, and with a long-bladed knife, cut it into 2 halves, each part should be the size of the dish that will contain it.
Place the first base in the same baking tray and soak it with coffee.
Continue with half of the cream, and a sprinkle of cocoa. Proceed with the other half of the oat sponge cake, moisten it with coffee, and the rest of the cream.
Give a more generous sprinkle of cocoa and place in the refrigerator until ready to serve.
The Diet Tiramisu Without Mascarpone or Sugar can be kept in the fridge for up to 2 days, tips:
if you have leftover cream, put it in the freezer as a popsicle or in a container.
FAQ (Questions and Answers)
The Diet Tiramisu Without Mascarpone or Sugar
Can I make tiramisu of all flavors with this recipe?
Yes, certainly, if you want to make a pistachio one, just add pistachio spread without sugar to the cream. For strawberry, just puree some strawberries in the cream and make a soak with strawberry puree, and so on.
