Diabetic Tiramisu


300ml Double cream
250g Tube Mascarpone
1 Tablespoon Light Brown Sugar (or sweetner if preferred)
1 Cup of Strong Coffee
1 Box of Sponge Fingers
3 Squares of Dark Chocolate (or cocoa if preferred)
Liqueur of choice


1 - In a box whisk the cream, mascarpone and sugar until it’s nice and thick. At this point you can whisk in a little of your liqueur if you would like – 1-2 capfulls is enough to taste it.
2 - In another bowl make up the coffee. Take a sponge finder and hold it in the coffee for a few seconds before placing into your serving dish. Continue until you have one full layer of spong and coffee fingers.
3 - For the next layer smooth over some of the whisked cream and follow with a light layer of grated chocolate.
4 - Keep alternating these layers until the sponge fingers are finished and finish with a layer of the cream.
5 - Chill for a minimum of an hour (but it’s even better chilled overnight) and just before serving top with a final layer of grated chocolate.
6 - When serving you can serve with a small shot of liqueur for your guest to tip over the tiramisu just before eating. Gives a great flavour but served in this way it lets your guest choose whether they want the liqueur or now.


This recipe comes courtesy of the Active Brokers: Living With Diabetes Cookbook/ and was created by the lovely Lynne Batty of and1makes4.co.uk.


Other Names:

Diabetic Tiramisu


Friday, February 13, 2015 - 8:34am


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