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May the Cake be with you!

Some words from Josie

Recipes, Blessing Cake stories, and Other stuff

Low Carb Tiramisu

February 23, 2021

I started attending a weekly prayer and bible study group back in November 2020.  I had no idea what a blessing it would be.  It's not been since my high school cross-country years that I have been around a group of like-minded ladies with which I can learn and grow!  It's been such a joy to be able to bring treats each week to actually see and be a part of the sharing of goodies I have revolved my life around for so many years! (ahh the life of an introvert)


This week was especially awesome.  It was Sierra's birthday today!  Sierra is one of the 7 ladies in our group, and what a privilege it is for all of us to have her there week after week!  She is a recovering drug addict, and she is one of the strongest and bravest women that I've ever met.  Every week she shares her struggles and ultimate triumphs through her strong faith in Christ.  When her cousin, another member of our group, asked me to make a cake to celebrate her birthday, I more than willing and overjoyed to do so!  One catch though, she's on a Keto diet! 😯  All good though!  I am a chef after all, right? So here's what I came up with.  With around 55 grams of carbs for a 7" cake, this Low Carb Tiramisu was even more delicious than I could have imagined!  

Low Carb Tiramisu

Makes 7" round cake with up to 12 servings


Equipment

  • Stand Mixer or other Electric Hand Mixer
  • Kitchen Scale
  • 7" cake pan or whatever you choose to use for a pan
  • Measuring cups and spoons
  • Several mixing bowls

Lady Finger Sponge

  • 90g  Egg Yolks - room temperature
  • 6g Granulated Stevia
  • 28g  Blanched Almond Flour
  • 28g  Bob's Red Mill 1-to-1 Gluten Free Baking Flour Blend
  • 150g  Egg Whites - room temperature
  • 1 tsp  Cornstarch
  • 6g  Granulated Stevia

Tiramisu Syrup

  • 16fl oz  strong brewed coffee or espresso
  • 4oz  Kahlua Coffee Liqueur
  • 2oz  Grand Marnier Cognac
  • 10g  Granulated Stevia

Mascarpone Mousse filling

  • 340g  Mascarpone Cheese
  • 64g Egg Yolks
  • 64g  Swerve Confectioners
  • 3/4 tsp  Unflavored Gelatin (optional; omit if not using a mold)
  • 2fl oz  cold water
  • 8fl oz Heavy Whipping Cream
  • 64g  Swerve Confectioners
  • 1 cup  Fresh Strawberries thinly sliced (optional)

Garnish

  • 2-4 Tbsp Hershey's Special Dark or other brand Dutch Processed Cocoa Powder
  • Strawberries cut in half with leaves attached


For Lady Finger Sponge:

  1. Preheat oven to 375°F
  2. Add Egg Yolks and 1st measurement of Stevia to bowl of your stand mixer with the whisk attachment.  Whisk on medium speed until pale yellow in color.
  3. In a separate bowl, whisk together Almond Flour and GF Flour.  With mixer on low, gradually add dry ingredients to yolk mixture until combined.  Scrape into another bowl and set aside. (Unless you are lucky enough to have a second stand mixer bowl 😉)
  4. In your clean stand mixer bowl, add Egg Whites and 2nd measurement of Stevia and mix on low for about 30 seconds then crank her up to high until soft peaks form.  Add the Cornstarch and turn it back on to high until medium to stiff peaks form.
  5. Gently fold Egg Yolk mixture into Egg White mixture until well combined.  It's okay if you see some yellow specks.  These will bake out.
  6. Transfer batter into 21" piping bag (my preference, but you can use whatever you have handy).  Pipe 3 or 4 7" diameter circles of batter onto parchment lined sheet pan.  (I only used 3 for the final cake, but I like to make extra just in case one doesn't turn out right.)
  7. Bake at 375°F for 9-11 minutes or until lightly golden and the edges lift easily off the parchment.  Cool and set aside

For the Tiramisu Syrup:

  1. Combine all ingredients in medium to large bowl and set aside.

For the Mascarpone Mousse Filling:

  1. In stand mixer bowl with paddle attachment, beat Mascarpone Cheese on low to medium low until smooth.  DO NOT OVERMIX this can make your final texture gritty, so just be careful to only mix until with cheese in smooth against the sides of the bowl.
  2. Slowly add Egg Yolks on Low one at a time until fully incorporated.  Scrape bowl after all have been added.
  3. Add 1st measurement of Swerve Confectioners and mix on low until combined scraping once before complete. Set aside.
  4. In a large bowl, bloom Gelatin in the cold water.  Pour about an inch of water into a saucepan or pot that is large for your bowl with gelatin to set on for a double boil.  Melt the Gelatin over the double boil.
  5. Pour about 1/3-1/2 Mascarpone mixture into Gelatin and stir until combined.  Continue to heat mixture until temperature reaches about 160-165°F.  Remove from heat and whisk in remaining Mascarpone mixture.  Set aside to cool.
  6. In your cleaned stand mixer bowl, whip Heavy Whipping Cream and 2nd measurement of Swerve until soft peaks form. Chill until ready to mix in next step.
  7. When Mascarpone mixture cools to about 72-80°F, gently fold Mascarpone mixture into whipped Cream mixture just until combined.

Assembly:

  1. If using a mold, line mold by spraying with non-stick cooking then pressing plastic wrap into mold/pan. 
  2. Remove one Lady Finger circle and gently place into Syrup to soak.  Gently remove the sponge letting the excess drip off for a few seconds before placing into bottom of mold.
  3. Carefully arrange 1 layer of Strawberries on top of sponge.
  4. Pour 1 1/2 cups or 3 Grey Scoops of Filling over Strawberries or Lady Finger Sponge.
  5. Repeat steps 2-4 for 2 more layers.
  6. Cover with plastic wrap, and chill for a minimum of 4 hours.  Can be frozen and thawed in refrigerator.
  7. Once set, you can place a cake board or plate over the top of the mold and flip over to gently remove cake.  Once out of the pan, gently remove plastic wrap, and place another plate or board on the upside down bottom and flip back over to upright.
  8. Very gently pull plate/board off the top. You may need to use a small offset spatula or butter-knife that has been warmed by running under hot water.  Carefully slide spatula around the top edge to release the suction.

To Decorate:

  1. If you're like me, you like to have a clean board with a cake that is centered.  To add the Cocoa Powder without leaving a ridiculous mess, cut strips of parchment paper and carefully slide the edge underneath the bottom of the cake to cover the board all the way around.  You will need several strips.
  2. Using a sifter, strainer or cheesecloth, dust the top of the cake generously with the Cocoa Powder so no white is showing.
  3. Arrange the cut Strawberries as you please.  I added some dark chocolate shavings and a little Dove chocolate truffle heart because hearts💖💗 and chocolate🍫🍫.


Well, there it is.  My first blog post, and my first recipe post.  I hope you enjoy it, and feel free to send me feedback!  I would love to hear others feel about it!


Thanks,

~Josie🎂👑 

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