Sugar-free Tiramisu suitable for diabetics, low glycemic index, and easy and quick to make. Here’s the recipe that surprised even me. As you know, my mission is to find ways to lower the glycemic index, offering you sugar-free desserts that are easy and quick. In short, keeping up with the times, when you need to regulate the glycemic load in recipes and have little time to spend in the kitchen. So, the day before yesterday, I prepared a microwave sugar-free cake, and its texture reminded me of ladyfingers. So I sliced half of it, toasted the slices in the microwave, and got quick sugar-free ladyfingers, perfect for making this sugar-free tiramisu. When I tasted it, I jumped for joy, now I can also eat tiramisu, and I hope you and your family will enjoy it too. True, at home I’m the only one who doesn’t metabolize sugars, but I think prevention is everything, and if I can make sugar-free desserts that are good for the whole family, then I know I’m doing the right thing.
Now, let’s see how to make sugar-free tiramisu.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 557.43 (Kcal)
- Carbohydrates 60.93 (g) of which sugars 12.67 (g)
- Proteins 12.03 (g)
- Fat 42.37 (g) of which saturated 21.10 (g)of which unsaturated 1.85 (g)
- Fibers 10.78 (g)
- Sodium 91.32 (mg)
Indicative values for a portion of 200 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 for making sugar-free ladyfingers
- 6 oz sponge cake (microwave baked and sugar-free)
- 17.6 oz mascarpone
- 3 eggs
- 5.3 oz erythritol (powdered)
- 0.5 oz inulin (long-chain)
- 3.4 fl oz coffee
- 2 teaspoons unsweetened cocoa powder
What You Need
- 1 Microwave Baking Pan heating plate
- 2 Bowls
- 1 Electric Whisk
- 1 Sieve fine mesh
- 1 Microwave Riser
- 1 Knife
Procedure for Toasting the Homemade Ladyfingers in the Microwave
Slice the half cake into regular slices,
using a bread knife.
Line the baking pan with parchment paper and lay out the slices.
Arrange them well without overlapping. Insert the baking pan into the microwave and toast the slices for 3 minutes per side, using the microwave + grill function at maximum power, placing the baking pan on a riser to get closer to the grill.
Place the cookies on the riser and let them cool.
Separate the egg whites from the yolks, letting them fall into the 2 bowls.
With the help of an electric whisk, whip the egg whites,
until they become frothy. Set them aside.
Pour the erythritol over the yolks,
add the inulin and
mix with the whisk at low speed.
Until you obtain a light and airy mixture.
At this point, incorporate the mascarpone,
mixing it well with the yolks.
Add half of the egg whites and incorporate them into the mascarpone cream,
with upward movements,
add the other half of the egg whites and incorporate them completely until you get a well-whipped mascarpone cream.
Now, focus on the soaking for the sugar-free cookies.
To do this, you have 2 options, pour the coffee into a baking dish and soak the cookies one by one.
Or, arrange the cookies on the serving plate and soak them with a few tablespoons of coffee.
Once you have soaked the cookies,
you can pour half of the mascarpone cream on top, using a spoon.
Level it on top, as shown in the photo.
Dust with a little cocoa,
until you cover the surface of the cream but without overdoing it, a teaspoon will be enough.
Place the other cookies on top, arranging them well on the mascarpone cream.
Soak them with the remaining coffee and
continue with the sugar-free mascarpone cream.
With the back of a spoon, create swirls on the surface.
Finally, dust with the remaining cocoa and place the sugar-free tiramisu in the fridge to cool for an hour.
Now, your tiramisu for diabetics is ready to be enjoyed by everyone.
Extra Tips for Sugar-Free Tiramisu
All ingredients for the mascarpone cream should be at room temperature.
Sugar-Free Tiramisu with Pasteurized Eggs
Bring 1 oz of water to a boil, in which you have added erythritol and inulin. When the syrup forms bubbles on the surface, pour it in a thin stream over the yolks, working with the whisk at maximum speed. In this case, it’s best to use very cold mascarpone to prevent the mixture from overheating.
