Gluten Free Tiramisu
Our take on the classic Italian dessert Tiramisu has all the indulgence you would expect, with 2/3's less of the carbs than the traditional version.
--For ‘biscuit’ 1 packet of Anna's Low Carb Vanilla Cupcake Mix 2 eggs 1 cup (250ml) of milk of choice – we used unsweetened almond ⅓ cup (70g) melted butter --Coffee mix (have prepared) 250ml of prepared black coffee (instant, machine or plunger) ¾ cup of coffee liqueur – we used Kahlua – but you can choose liquor of choice. --Cream 600ml cream 250g mascarpone cheese Teasp vanilla essence 2 TB of Anna's Low Carb Icing Mix
Prepare 1 batch low carb cupcake mix according to directions on pack. Let the mix sit for 10 minutes to thicken before spooning onto a lined biscuit tray. Use the back of a spoon to form your biscuit fingers. Bake for 10-12 minutes or until golden. (allow to cool) --For the cream mix Whip together 600ml cream with 250g mascarpone, add the vanilla and 2T Natvia or sweetener of choice. --Coffee mix Prepare 1 large mug of strong black coffee – either from a plunger, percolator or even instant. Combine this with 3/4 cup Kahlua or liquor of choice On a plate or large tray soak the fingers in this coffee/liqueur mix. Using a 2L glass dish – layer the soaked fingers, with the cream mix ( we did 3 layers.) You can sprinkle some extra instant coffee in for a super coffee hit! Sprinkle with grated dark chocolate on top Refrigerate at least 3 hours, if not overnight.