I have had a couple of request to THM a Tiramisu! I THINK I might have done it!!!! The hardest part was trying to get a lady finger type of cake in it. I think I did it! This would have been posted a couple weeks ago but through our move I LOST MY RECIPE… AHHH! I could not remember the ingredients for the life of me. Thanking GOD He helped me find it TODAY! I reworked the thing I needed to rework and here we go!!!
I started with my cake. Preheat your oven to 350 degrees.
Get the dry ingredients ready in the bowl. I used coconut flour for this recipe because I knew it would work better than almond flour for me. I would soak up the coffee liquid without falling apart. You can try it with almond flour (maybe 1/2 a cup more) but just note it might fall apart on you. 🙂 On the coconut flour don’t pack into a measuring cup just scoop and shake off excess.
Next add the wet cake ingredients.
Pour into a greased 9X13 baking dish and bake for 20 minutes.
While this bakes you can prepare the filling and coffee mixture.
Whisk egg yolks and sweetener for 5 minutes until it is a lighter color and very airy. I did this by hand because my hand mixer is broken and my kitchenaid bowl was dirty… way to be lazy, haha. ***NOTE- to temper these eggs so that they are not raw… heat up the 4 tablespoons of heavy cream on medium heat in a double boiler and slowly mix in the egg yolk mixture into the cream. Stir.
Add room temperature cream cheese to the mixture along with the other ingredients and mix well! (use a hand held mixer please, haha)
Cake… allow to cool and cut into lady finger sized shapes.
Take the coffee mixture and brush and brush the coffee mix on the cake until it is nice and soaked through.
(yes I had to try it)
Next, take the cake and line the bottom of a dish (mine was 9X9 but you could use 8X8 too).
Pour half of the egg yolk, cream cheese mix on top of the cake.
Add the rest of the cake to the top and cover with the remaining cream cheese mix.
Sprinkle cocoa powder and 85% dark chocolate on top. Cut up and ENJOY!!!
This is an S dessert (only way to eat this in my opinion) if you are one of my fellow THMer’s!! Find out about Trim Healthy Mama here!!
THM Tiramisu (S)
- Cook Time: 20
- Total Time: 20 minutes
A TIRAMISU for the THMer!!! It is also gluten free and lower in carb!! An S dessert!
- 1/2 cup store bought coconut flour
- 1/2 cup melted unsalted butter
- 4 eggs
- 1/2 tsp baking soda
- 3 tbsp. THM Sweet Blend (or you can use 5 tbsp. Truvia or 1/2 cup Xylitol)
- 1 tsp vanilla
- sprinkle of salt
- Liquid coffee mixture-
- 1/2 cup coffee
- 1 tsp THM Sweet Blend (or twice the amount of your favorite sweetener)
- 1 tsp vanilla
- 1/2 tsp rum extract (I don’t use the real stuff)
- sprinkle of salt (to bring out the flavor)
- Cream Filling Mixture-
- 2 egg yolks
- 2 tbsp. THM Sweet Blend (or twice as much of your favorite sweetner)
- 1 tbsp. coffee (room temp)
- 1– 8 oz package of cream cheese room temp
- 4 tbsp. of heavy whipping cream
- 1/2–1 tsp of rum extract (depends on how much rum taste you like)
- 1 tsp vanilla
- Sprinkle of salt
- 1/2 tbsp. cocoa powder
- 2 pieces of 85% dark chocolate bar chopped fine
- Mix dry ingredients till combined.
- Add eggs, vanilla and mix.
- Add melted butter and mix.
- Preheat over to 350 degrees.
- Grease a 9X13 baking dish.
- Spread batter into pan and bake for 20 minutes.
- Take out and run a knife along the edges.
- Cut into lady finger shapes.
- Brush coffee mixture over the cake with a brush till soaked.
- Line the bottom of a 9X9 or 8X8 glass dish with half of the cake.
- Cream Filling-
- Whisk egg yolks and sweetener together for 5 minutes until light and airy.
- Heat up the 4 tablespoons of heavy cream on medium heat in a double boiler not to boiling.
- Slowly mix in the egg yolk mixture into the cream. Stir.
- Add in the cream cheese and remaining cream ingredients and mix well.
- Spread half of the cream mixture over the top of the first cake layer.
- Put the rest of the cake layer on top.
- Add the remaining cream filling over the top of the last cake layer.
- Sprinkle the cocoa powder over the top of the Tiramisu along with the chocolate.
- Cut into six to 8 pieces and enjoy!!
- Serving Size: 8
And I have ALL the ingredients except for one!!!
Grocery store trip TOMORROW!
Thank you so much… Tiramisu is one of my ALL-TIME FAVORITES!
Is eating raw egg yokes ok? I have gotten food poisoning before so I want to make sure it’s ok before I make it!! I love Tiramisu
I updated the recipe to cook the egg yolks a bit so there isn’t a safety issue! 🙂
What are the nutrtion facts?
Ugh, I am not sure about this… I will have to figure it out! I am in the process of finding a plugin to help me figure this out! 🙂
Mrs. Price says
Holy mother of food this looks amazing! I am new to THM, got my book a week ago, and I am in love! I love your site!
Yay and welcome to THM!! 🙂
Couple of questions.
Did you really get enough batter to fill a 9×13? It only filled about 3/4 of mine, so I ended up having to double the flour recipe to get it thick enough to spread across.
Your cream filling looks fluffy, but mine was really runny. Did you whip the cream at any point? I did eggs/sweetener in KitchenAid, heated cream on double broiler and then added previous to latter with remaining ingredients. It was liquid pudding texture. I threw it in mixer to try and fluff it, and it did a tad, but not much.
Due to doubling flour recipe, I had to use a trifle bowl, so it’s Tiramisu trifle for us! Tastes great though!
The 9X13 dish was only for the cake part… and I spread it really thin. Hmmm… I did whip mine up and it was a bit fluffy. WOW love the idea of a Tiramisu TRIFLE!!!!! 🙂
Aamanda Nagel says
I love Tiramisu! Definitely have to try this recipe out 😀
Annie Wiebe says
This was amazing!!!!
I love Tiramisu! I can’t wait to try this!
wow! This looks delicious! As soon as I finish moving I’ll have to try this!!
I cant wait to try this!!
Lisa C. says
This looks incredible. One of my favorite pre-THM sweets. I love your blog and recipes!
Could this refrigerated overnight or longer till used or would it get soggy and should it be eaten fresh? Thanks!
I did put mine in the fridge… I don’t remember it being soggy… 🙂
Hi, I was wondering why. You used cream cheese instead of mascarpone? Thanks, and thanks for all your recipes. I love your blog.
Thank you! I just used cream cheese because I didn’t have mascarpone on hand. It would definitely work!!
I was wondering why you chose to use cream cheese instead of marscapone? Thanks and thanks for sharing all your wonderful recipes.
I just use it because it was what I had on hand… but you can definitely use marscapone!! 🙂
K. so mine did not work… My cream cheese mixture is soupy, and I thought that was right until I looked at the pic.. I followed the recipe too.
Hmmm… you could add a little xanthan gum or even gluccie to help thicken it up!
Hi! I am so happy I found your blog post and (more) recent comments! Quick question: Do you think the THM Baking Blend would work well with this? If so, how much? I have that and plan on making this asap!
I haven’t tried the baking blend yet but if you do you would need more of it! I need to come up with a baking blend recipe soon!
Thank you! Do have a guesstimate of what the conversion might be? 1/2 coconut flour = X amount of baking blend?
If not that’s totally fine!
Hmmm… I would probably try about 1 cup. I am sorry for not getting back sooner. I ended up having our baby on the 21st of Feb. and it’s been crazy!
I tried looking through other comments first; is the sweet blend called for gentle sweet or the original sweet blend (I can’t remember what they are calling that now, super sweet?)
Yes, it’s Sweet Blend the original but if you want to use Gentle Sweet you can just double the amount. But taste, you may need a little more!
Congrats on your new little bundle! ❤
I asked on a THM group page and someone kindly said Coconut flour is a perfect 2:1 ratio with the baking blend. So double the amount needed when using baking blend (1 cup bb to 1/2 cup coconut flour.)
Perfect!! Thank you so much!!!!
My son requested a sugar free Tiramisu and your recipe came up when I searched. This was delicious! Thank you so much for the recipe. 5 stars!