You’ll want to make this easy, but impressive dessert! Create it in stages and serve as individual servings or in an 11″ by 13″ dish.
The cookie wafers can be made in advance. You’ll also want to assemble this sugar-free tiramisu at least 4-6 hours ahead of time so that the flavors can mingle and create a little tiramisu party in your mouth!
- 6 large eggs separated
- 1 ½ cup heavy cream divided
- ¾ cup powdered sweetener
- 2 teaspoons vanilla extract
- 8 ounces mascarpone
- 6 drops liquid sweetener optional
- ⅓ cup Espresso or strong brewed coffee cold
- 1 ½ teaspoons dark rum or rum extract
- Cocoa powder for dusting
- Preheat oven to 350° degrees. Line a 11’ by 17” rimmed baking sheet with parchment paper.
- To make the cookie layer, add the vinegar to the heavy cream and set aside to make “buttermilk”. Mix all of the dry ingredients. Set aside.
- Mix the melted butter, sour cream, and egg. Combine the egg mixture with the dry ingredients and the heavy cream mixture. Stir in the vanilla extract and liquid sweetener.
- Spread the batter evenly over the prepared baking sheet. Bake for 18 to 22 minutes or until golden brown. Cake will be soft. Cool in the oven with the door ajar for 15 to 20 minutes.
- Flip the layer onto a cooling rack such as this. Remove parchment paper. Use a pizza cutter or long knife to cut the lady finger layer into pieces about 1 inch wide and 3” inches long. Set aside. Remove parchment paper. Use a pizza cutter or long knife to cut the lady finger layer into pieces about 1 inch wide and 3” inches long. Set aside.
- To make the cream layer, separate the eggs. Put the egg yolks into a small saucepan on low heat. Add ½ cup of the heavy cream and the powdered sweetener. Stir constantly. The egg yolk mixture will thicken after 4 to 6 minutes. When thickened, set the yolk mixture aside to cool.
- Use a mixer to whip the egg whites to stiff peaks. Gradually add the remaining cream while beating the egg whites. Add the vanilla extract and liquid sweetener.
- When the egg whites and heavy cream are thick, whip in the mascarpone a little at a time. Last, add the cooled custard and whip until slightly thicker than pudding.
- To assemble the tiramisu, mix the coffee and rum in a small bowl. Lay a single layer of lady fingers in an 11” by 13” dish. Spoon some of the coffee mixture over the lady finger layers until just moistened.
- Use half of the cream filling to cover the “lady fingers”. Top the cream layer with another layer of “lady fingers” dipped in the coffee mixture. Top with the remaining cream.
- Sprinkle the top with cocoa powder. Refrigerate 4 to 6 hours before serving.