Description
This sugar-free, gluten-free tiramisu in a jar is the real deal. It’s creamy and soft, and as delicious as any good, authentic tiramisu, but much healthier.
Ingredients
- About 16–20 fresh raspberries, washed and dried (don’t use frozen fruits)
- 4 pasture-raised, very fresh eggs
- 2 tablespoons powder or granulated sweetener, or to taste (I used inulin, you can use monk fruit, Swerve etc)
- 1/2 teaspoon orange extract OR zest of one organic orange
- 1–2 teaspoons vanilla extract / 1 teaspoon vanilla powder
- pinch of salt
- 350 grams of Italian mascarpone cream (imported from Italy)
- 6–7 cake squares (see post for recipe)
- 1 espresso or a strong, quality coffee (about 1/2 cup)
- 1 teaspoon pure coffee extract
- 1 teaspoon raw cacao powder
Instructions
- Make sure you wash and dry the raspberries before starting.
- You will start by separating the yolks from the whites, and beat the whites until stiff. You can use a hand or electric mixer.
- The following step is to mix the egg yolks with the flavors, pinch of salt, and sweetener until creamy. Add the mascarpone cream and mix with an electric mixer until it starts to thicken, but don’t overmix. It will take a few minutes.
- When the cream is thicker, add the stiff egg white and gently incorporate them with a spatula or a hand mixer, but don’t beat them. That’s it, at this point, the cream is done. You can store it in the fridge until you have the rest of the elements ready.
- Make one espresso, or very good quality, strong black coffee. You need about 1/2 cup or even less. Add the pure coffee extract to the coffee and let it cool before using.
- Take the cake out of the fridge and cut it into about 1-inch cubes. Place them on a large platter. When the coffee is cool, take coffee with a teaspoon and pour over the cake squares, a few drops on each. Ladyfingers are very dry, that’s why they need to be soaked in coffee. But this cake has already a lot of flavors and is pretty moist. You just need to give it that coffee flavor and slightly more moisture.
- Now that you have all the ingredients ready, you can assemble your cake. Start with a layer of cream on the bottom of the jar. Add a layer of scattered cake pieces (don’t forget to first add the coffee to the cake) and a few raspberries. Add a generous layer of cream, continue with another layer of cake and a few strawberries, and finish with a layer of cream. Dust everything with raw cacao powder.
- Close the lids and store them for at least six hours in the fridge, preferably overnight.
Notes
I recommend reading the entire post above for details before starting.