Tiramisu Light
It's time for sweets. Here everything is natural, the mascarpone is just normal, but the carbs we use put less strain on your blood sugar management and liver. Cocos blossom sugar and liquid stevia have 0-4 glycemic index and they are completely natural versus other low GI, highly processed sweeteners, like xylitol or erythritol.
Tiramisu Light - in 35 min from scratch
For the dough: gluten free version 1,5 cup oat meal, 0,5 cup ground flax seed, or just 2 cups full grain wheat meal; 2 eggs, 150 gram butter, 5 tbs. cocos blossom sugar, 1 tea spoon cinnamon powder, 1 coffee spoon sodium bicarbonate, 1dl. filtered water; 1 cup coffee, 1 tbs. rum or whiskey (optional) and baking paper; If you are used to very sweet tiramisu, add 2 tbs. cocos sugar more to both parts.
For the cream: 500 grams mascarpone, 4 eggs, 10 tbs. cocos blossom sugar, 1 coffee spoon liquid stevia;
Directions: Switch on the oven to 200 Celsius, mix all ingredients together for the dough smooth, lay the baking paper in a tray, flatten/roll the dough on the top and set it in the oven for about 20 min.
Separate the egg yolk and white in two different bawls. Add 8 tbs sugar into the yolk and mix it smooth, then add the mascarpone and the liquid stevia, mix them all smooth again (if needed, use the hand mixer). Now move onto the other bawl, beat the egg white with 2 tbs. sugar, and when it's hard, gently turn it into the mascarpone cream. Use the egg whisk for this rather than a spoon, so you keep the egg white as hard as possible.
When your cream and cake are ready, poor the coffee with whiskey/rum into a dish, soak the cake slices in it for couple of minutes, place them flat into a glass (Pirex) container, poor a generous layer cream on it, arrange one more layer soaked cake topped with cream again and sprinkle cocoa powder or crunchy cacao beans on the top. over it with the lid and place it in the freezer. After 1 hr. shift it into the fridge and stay away from it for the next 6-8 hrs. It will be much more delicious the day next!
Ingredients for 6 servings
Cooking time after beans are ready: 20 minutes.
500 gram dried beans
4 tbs olive oil
4 cm long cinnamon strip broken to 2,
2 bay leaves
2 bigger onions finely chopped
350 ml tomato puree
4 clove garlic
4 coffee spoon Himalayan salt
1 tbs turmeric powder
0,5 cup ground cashew nuts
1 dl cream
Directions:
Soak the washed beans for the night, wash them again and cook in low fire until soft.
Peel, mesh the garlic and leave it on air until use (to maximise it's antibiotic and anti carcinogenic affect), and chop the onions fine.
Heat up the oil and bake the cinnamon strips with the bay leafs for a short while, don't wait till they turn dark!, add the onion beforehand to sauté. After 5 minutes poor the cooked beans with some liquid on the top. How much liquid you use is depending on how juicy you want the beans to be. Keep the left over water from the cooked beans until you are ready with the meal, so you may add some if you want your beans more juicy at the end. Now mix the tomato puree, the cashew, the cream, adjust the liquid for taste and season with salt, turmeric powder and garlic. Cook it for another 3 minutes and you are ready. Serve it with green parsley or coriander.
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