Tiramisu for You

By AzWench

Ingredients

• Ladyfingers:
• 1/2 cup unsalted butter, softened
• 3/4 cup Splenda
• 1 1/4 cups almond flour
• 1 large egg
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• Mascarpone Filling:
• 1/2 cup heavy cream
• 1 tablespoon Splenda
• 8 ounces mascarpone cheese
• 4 ounces cream cheese, softened
• 1 1/2 teaspoons vanilla
• 1 egg yolk
• Mocha Glaze and Dusting:
• 1/2 cup boiling water
• 1 tablespoon instant coffee grounds
• 1 teaspoon Splenda
• 1 tablespoon unsweetened cocoa powder

Preparation

Step 1

Preheat oven to 350 degrees.

Make the Ladyfingers: In the bowl of an electric mixer, beat the softened butter on medium speed for about 2 minutes, then add the Splenda and beat for another minute until well blended and the mix turns white.

Remove the bowl from the mixer and using a wooden spoon mix in the almond flour and remining ladyfinger ingredients until smooth.

Pour the mix into the well-sprayed 8-by-8-inch baking pan and tap the pan flat on the counter a few times to spread the mix evenly. Bake for about 17 minutes until golden brown, then remove and cool on a rack.

When cooled, remove the cooked cake layer by first loosening it and then quickly flipping the pan over onto a sheet pan. Cut the cake into 12 even pieces to make the ladyfingers and place them back in the oven to bake for an additional 8 to 10 minutes until well done and somewhat crispy around the edges. Remove and cool.

Make the Mascarpone Filling: In the bowl of an electric mixer, beat the heavy cream with the Splenda on high until peaks form. Remove the whipped cream from the bowl and set it aside (no need to clean the bowl and beaters.)

In the same mixer bowl, beat the mascarpone cheese, softened cream cheese, vanilla, and egg yolk on high speed for 1 to 2 minutes until light and fluffy.

Remove the bowl from the mixer and fold in the whipped cream to finish and reserve.

Make the Mocha Glaze and Dusting: Add the instant coffee and 1 teaspoon Splenda to the boiling water and stir to dissolve.

To make the dusting, mix together 1 tablespoon Splenda with the cocoa powder in a small bowl.

Put it all together: Place 6 of the ladyfingers in the bottom of the 8-by-4-inch loaf pan and drizzle with half the mocha glaze.

Next spoon in half of the filling, spread evenly, and sprinkle with half of the dusting mixture. Repeat the steps for the second layer and chill covered for at least 8 hours or overnight. To serve, cut into 8 equal slices and garnish with fresh strawberries, if desired.