Breakfast in my world....Grain Free and SF Tiramisu (But not taste free!)

Grain Free and Sugar Free Tiramisu 

I have made Tiramisu 3 times in the past and I just love it.  Today I got the idea to make it grain free and sugar free and I am so glad I did.  This is probably not a recipe for someone just starting out but if you feel adventurous I definitely recommend it.  

This shows you that once you get the "hang" of cooking grain free and sugar free, the possibilities are endless!  You don't have to deprive yourself of your favorite foods and treats.  I hope  this shows you how easy this lifestyle is to maintain. 

Next time will make it strictly with Stevia.  I only had 3 tablespoons of the xylitol and thought I would go ahead an use it.  Xylitol is a sugar alcohol made found in the fibers of fruits and veggies.  It doesn't affect the blood sugar like sugar does.  It actually looks like sugar.  I will not use much in recipes (if at all) because it is very expensive and impossible to find unless online. 

I apologize for the lack of prep pictures.  My kitchen was so chaotic today, I just couldn't do it!  Definitely when we get in new house (hopefully in next few weeks), I will make this again and give better pictures!  

The lady fingers are great by themselves.  You can't taste the almond flour at all! 

Grain Free and SF Tiramisu (But not taste free!)

Lady Fingers (makes about 20 fingers)

3  large eggs (divided)

1 tsp vanilla extract
Scant 1/2 cup almond flour (almost 1/2 cup, don't pack it down)

1/4 tsp stevia extract

¼ tsp of baking powder

1. Preheat oven 400 degrees and place parchment paper on 2 cookie sheets
2. Divide eggs and beat yolks with 1/4 tsp stevia (Kal brand- to taste).  Beat until pale yellow (3-4 minutes).  Mix in vanilla.
3. In a separate bowl beat the egg whites until egg whites form stiff peaks.
4. Fold almond flour and baking powder into the bowl containing the creamed egg yolks.
5. Carefully fold in the whipped egg whites, making sure not to over- mix the batter.
6. Taste for sweetness.
7. Put the batter into a ziplock bag and snip of ½ from corner and pipe the batter into ladyfinger shapes, 4 inches long 1 inch wide (they don’t have to be perfect) but be sure to leave enough space between them as they expand during baking. **I only cooked 6 at a time.
8. Bake for 10-12 minutes until they have a a slight golden color (may vary by ovens)
9. Remove from oven and while warm remove lady fingers (use thin spatula) and transfer to cooling rack.

For Coffee dip

6 oz strong brewed coffee

½  tsp vanilla

1 tsp marsala wine

1-2 servings stevia

Mix and set aside and allow to cool.

Zabaglione filling

4 egg yolks

1/8-1/4 tsp stevia

1/3 Marsala wine (or other sweet wine)

8 oz full fat cream cheese

¾ cup heavy whipping cream

1. Beat egg yolks until fluffy and pale.  Add marsala wine and stevia.  Put in double boiler and whisk yolks till it thickens.  Remove from heat and pour into another bowl to stop the cooking. 
2. Whip heavy cream.  Set a side.
3. Beat cream cheese with cooled Zabaglione sauce (egg yolk and marsala wine mixture). Fold the whipped cream into the zabaglione cheese cream until smooth.

Finally Assembly:

Need Cocoa powder for dusting between layers

1. Layer the lady fingers into your dish.  I placed them upside down so they would absorb more.  I did 3 layers of 6 fingers.  You can either dip the lady finger in the coffee mixture or spoon 1 tsp of mixture on each cookie.  
2. Add 1/3 of zabaglione filling.  Spread over cookies. 
3. Dust with cocoa powder.  
4. Repeat 2 more times. 

Enjoy

Nutrition:

1/8^th of recipe (very generous serving) is less than 5 grams of carbs!