|
Tiramisu, Sugar Free Asako Grinols created for Don Yield: 1 8-inch cake Cake 2/3 cup flour 1/3 tsp. baking powder 40 cc. oil (1-1/3 oz.) 50 cc. water (1-2/3 oz.) 1 egg yolk 3 egg whites Grease the bottom (thickly) and sides of a cake pan with Crisco or vegetable oil. Measure 2/3 cup sifted cake flour and 1/3 tsp. baking powder and combine in sifter. Whisk egg yolk in a large mixing bowl while adding water and oil. Sift the flour and baking powder into the egg mixture. Beat the egg whites to make a stiff meringue. Add 1/3 meringue to egg yolk mixture and then fold in the remainder. Put the mixture in the cake pan and tap the bottom to settle the contents. Bake in a preheated oven (350o) for 30 minutes. Oven rack should be in middle of oven. When done, turn out on a rack to cool. When cool, cut the cake in half, then cut through the crust around the perimeter of the cake and through the cake. Trim the surface of one half to make it as thin as possible to cover the bottom of the cake pan. Take the other half and cut it in to strips. Use the strips to line the circumference of the cake pan up to two or three rows high. Filling 1 tsp. unflavored gelatin 5½ tsp. Equal (18 packets) for cheese mixture 2 tsp. Equal (7 packets) for espresso 4 egg yolks 1 1/2 tsp. vanilla 8 oz. Mascarpone cheese at room temperature 1 1/2 cups heavy cream 1/2 cup espresso coffee (rounded 1 tsp. instant espresso in 1/2 cup water) 2 tsp. cocoa powder Sprinkle gelatin with 1 Tbsp. water; let stand 5 minutes. Microwave to dissolve, about 15 seconds. Mix cheese and egg yolks in a stainless steel double boiler bowl over a hot water bath with an electric hand mixer for about 5 minutes. Do not let the eggs curdle. Add 18 packets of Equal and mix well. Add gelatin and mix. Add vanilla and mix. Transfer the bowl to an ice bath and mix until cheese mixture is well chilled and stands up like whipped cream. Beat the heavy cream until stiff and fold it into the cheese mixture. Dissolve 7 packets of Equal in the espresso and brush the surface of the cake until well soaked. Sprinkle with 1 tsp. of cocoa. Pour cheese mixture into cake pan. Cover and refrigerate until well chilled, about 2 hours. Sprinkle with 1 tsp. of cocoa before serving. Note: 1 packet of Equal is 1 gram. 1 packet is also 2 tsp. of powder. I usually double the cake ingredients and bake it in two 8-inch tins. (You won't need all the cake but you'll have a margin for error.) I also increase the tiramisu ingredients by half. |
| Home | Table of Contents | Cakes Index | Desserts Index |