Almost Zero-Carb Carnivore Tiramisù is super-light and just as tasty as the real thing. Only 1.5g carbs per portion.
No faffing with making suitable biscuits, and no calorie-dense stodge. All you need to do is bake my easy sponge, whip up eggs and dairy, make coffee, and assemble.
The hardest part is definitely having to wait while it chills and compacts in the fridge.
Clearly, the sweeteners make it more suitable for relaxed carnivores/ketovores than strict carnivores. If you’re the former, or sticking with keto, or low-carb, be prepared to fall head-over-hills with this Tiramisù.
How To Make Almost Zero-Carb Carnivore Tiramisù
First of all, bake my Keto-Carnivore Zero-Carb Sponge. It’s super quick, so there’s no need to make it ahead of time.
Then, find a suitable container, such as a square Pyrex dish (the photos below show an oblong dish – not ideal, a square one works much better). You want something that’s at least 5cm/2″ deep. Cut the sponge in half and check that each half will sit nicely flat and snug into your container. If the container is too large on one side or the other, trim the sponge and re-arrange the pieces. Do the same with the second half sponge, then leave them aside ready to use later.
Whip egg white and whipping cream in separate medium-size bowls. For the egg white, you can use a 500ml Pyrex measuring jug instead of a bowl.
Using a third bowl, add powdered sweetener (icing sweetener) and vanilla to the egg yolk and whisk it well, then whisk in the mascarpone.
Stir in the whipped cream, then the whipped egg white. Your creamy layer is ready.
Now brew strong fresh coffee. With my espresso machine, I make 3 standard espressos to obtain 75ml – if a little short, I add a bit of hot water. If you prefer a milder coffee flavour, brew 2 coffees and top up with water.
Stir in rum and sweeten to your taste.
Time to assemble.
Line your dish with half sponge and, using a teaspoon, drizzle coffee all over it, right up to the edges. Don’t be tempted to pour the coffee. Take your time and cover the whole area evenly. Spread 1/2 of your cream mixture over the soaked sponge and dust with unsweetened cocoa powder. Repeat to create the second layer.
Complete with a heavier dusting of dark cocoa powder. Voilà. Your Almost Zero-Carb Carnivore Tiramisù is ready to be refrigerated.
Allow your Italian masterpiece to chill for at least a couple of hours, although overnight is best. Fancy bigger portions? When divided into 4 slices, each one will contain a smidgen over 2g carbs.
Enjoy!
Almost Zero-Carb Carnivore Tiramisù
Ingredients
- 1 Keto-Carnivore Zero-Carb Sponge - RECIPE HERE
- 1 egg - large or extra large
- 200 g Mascarpone
- 100 g whipping cream
- 40 g icing sweetener (U.S. option HERE)
- ¼ tsp vanilla extract (U.S. option HERE)
- 75 ml strong coffee freshly brewed and sweetened to taste
- 25 ml dark rum
- cocoa powder (U.S. option HERE)
Instructions
- set out 3 Pyrex mixing bowls (you can use a jug for the egg white).
- choose your storing dish (best if glass, 25cm/10" square, and 5cm/2" deep), cut the sponge in half and check if it’s a good fit; if not, trim/cut each half as necessary to create 2 layers that fit snuggly into your dish, making sure to use all the sponge; lay your first sponge layer into the dish and set aside.1 Keto-Carnivore Zero-Carb Sponge
- separate the egg: drop the yolk into a bowl then add sweetener, vanilla and mascarpone; the white needs to go into a separate bowl or jug (500ml capacity suffices).1 egg, 40 g icing sweetener, ¼ tsp vanilla extract, 200 g Mascarpone
- using your stick whisk, whip the egg white to stiff peaks first, then whip the yolk mixture until creamy smooth.
- pour the whipping cream into a third bowl, clean and dry the whisk wires and whip to firm consistency.100 g whipping cream
- scoop the whipped cream into the yolk/mascarpone bowl and combine; add the whipped egg white and combine again.
- brew strong coffee, stir in rum and sweeten to taste. N.B. Espresso is best (3 singles should suffice), but if you don’t like strong coffee, brew 2 singles and add enough hot water to make 75ml. DO NOT USE INSTANT COFFEE - it will make your Tiramisù taste vile.75 ml strong coffee, 25 ml dark rum
- drizzle half of the coffee mix over your first sponge layer using a teaspoon; it will be absorbed quickly, so don’t don’t just pour it, you want to soak all the surface area bit by bit, including the edges.
- drop half of the creamy mixture over the soaked sponge, spreading it evenly with the back of a spoon.
- dust with cocoa powder.cocoa powder
- repeat the previous steps to create the second layer; be more generous with the cocoa on top.
- chill for at least 2 hours (best overnight) before serving.
Notes
Nutrition
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