Babes, I am well aware that a title like ‘World’s best Tiramisu Recipe’ is me making a very, very audacious claim that I do need to ecplain and then back up with the recipe.
This recipe came about after a really exciting end to our business month (I lead an incredible doTERRA team and we sell essential oils across the world. It’s a cyclical monthly sales cycle and it’s always a little crazy at end of month as people clamour to get their first oils before cut off!).
It was Easter Sunday and I’m sitting in my office after hosting an impromptu Super Health Class on Instagram LIVE (you can find it here for free), the month had closed and I was feeling wired. I am not usually a sweet toof, but all I could think about was Tiramisu. I don’t know why, just because (well, maybe I do know. I LOVE LOVE LOVE coffee. So there’s that!).
Anyway, it’s 3pm in the arvo, I’m exhausted but proud and feeling a little high. I WANT WANT WANT tiramisu, but my fave Italian Restaurant was is closed for Easter and besides, I’m not actually eating sugar or gluten as a hard rule right now as I support my gut health so I had a logical think about the components of a tiramisu, and in my ‘cook vs. chef vs. scientist’ mode, I figured I could easily create a low carb, high fat, sugar and gluten free tiramisu. And that it’d taste good too.
Well, I aced it. And it’s the ‘World’s Best’ because not only does it taste bloody delicious, but it’s actually not ‘naughty’. If you’re eating a low carb, high fat diet or just want more yummy dessert with less junk and body-hatin’ inflammatory ingredients, then this is ya’ boi.
I have added food grade essential oils into the biscuit base and the cream. The cinnamon and wild orange oil make the coffee flavour POP. But they’re entirely optional.
You can purchase them here if you want.
Because this was done on the fly and we ate it at night in bad lighting, the photos aren’t my best and don’t do it justice, but I simply couldn’t keep the recipe from you any longer, so here it is in its glory.
If you make this at home, please tag me in any pictures @TheWholeDaily on social media so I can see. This baby is a winner!
- Biscuit Base:
- 1½ cups almond meal
- 1 egg
- 1 tsp vanilla extract
- ½ cup softened butter
- ¼ cup xylitol (natural fructose-free sweetener made from birch. Get this from your health store. Can use Stevia also)
- ⅔ cup milk (I used Coco Quench)
- ½ tsp baking powder
- ½ tsp bicarb/baking soda
- 1 drop of doTERRA cinnamon essential oil* (Optional but yum!)
- Cream Filling/topping:
- 1 tsp vanilla extract
- Pinch of salt
- 3 large free-range eggs
- ¼ cup xylitol* (see above for alternative and info)
- 750 g mascarpone cheese
- 2 drops doTERRA Wild Orange essential oil* or you can use the rind of one orange(optional but delicious!)
- +250ml good hot coffee (sweeten with 1 tsp xylitol if you like. I didn't bother)
- For garnish:
- 90% chocolate for garnish
- *A few fresh coffee beans , bashed up finely if you like
- Beat softened butter and xylitol together until fluffy with an electric mixer, add egg and beat well.
- Add remaining ingredients and beat until combined
- Spread into a lined loaf pan or round cake tin. Should be around 1 inch thick.
- Bake at 160C (320F) for 25mins or so, until fluffy and bounces back when pressed.
- Two options here: Remove the cake, slice into sponge finger biscuit sizes and soak in the sweetened coffee. Carefully construct your tiramisu back in the cake tin or after the coffee has soaked in, line the bottom of a serving dish.
- In the meantime, separate your eggs, putting the whites into one bowl and the yolks into another. Add the xylitol to the yolks and vanilla and whisk with an electric whisk or electric beater on the highest setting for about 5 minutes, or by hand, until all the xylitol has dissolved and the yolks are pale and fluffy. Mix in the mascarpone and add the wild essential oil or orange rind.
- Clean and dry your whisk, and whisk the whites with a pinch of salt until they form stiff peaks – they should be a similar consistency to the yolk and mascarpone mixture, and should hold their shape when you lift the beaters from the bowl.
- Using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, then fold through the rest of the whites.
- Spoon and smooth this creamy mixture on top of your 'sponge' layer.
- Layer again if you choose and repeat.
- Scatter the finely bashed-up coffee beans over the top. Using a sharp knife or a peeler, carefully shave over your remaining chocolate. Pop the tiramisù into the fridge for 2 hours to set.