Well, like you have probably noticed already my sister and I are complete foodies and we have one favourite dessert in common: Tiramisu!
Tiramisu is originally and Italian dessert made of ladyfingers dipped in coffee, layered with whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa oh, and with a dash of liquor for good measure!
Last weekend the group (my sister and I and our partners) decided to go to our darling summerhouse to relax! Yes, no work, and no painting, nothing but a meeting at the most which our “nights off” normally end up like... (You know this: it’s like being parents that go on a date and skip talking about their children! it doesn’t work that way!!)
But after the very popular blog about Alda, my dear friend that decided to change her diet and lifestyle we didn't want to go all out and overdose on sugar. These stories can truly be inspiring you know!
So we chose the golden mean and decided to throw an Italian themed dinner party!
Beef carpaccio, cheese, zucchini pasta, tomatoes with fresh mozzarella di buffala and basilica and fruits. So very tasty, quite healthy and beautiful to photograph!
To fill our dessert needs I decided to bake Tiramisu filled cupcakes which I elaborated without sugar, yeast and wheat and believe me: they are DELISH!
I wanted to share the recipe with you here and I encourage you all to try it! It seems a bit complicated but it really isn't!
Tiramisu cupcakes: 6 items.Dough:
40grams Sukrin Melis (sugar free sugar)
10 drops Stevia drops
½ dl full fat cream
½ dl sour cream
20 grams soft butter
1 teaspoon raising powder
½ teaspoon vanilla essence
30 grams coconut wheat
¼ teaspoon salt
20ml “coffee blend” (see recipe below)
30ml boiled water
2 teaspoons instant coffee
½ teaspoons Cognac
80 grams mascarpone cheese
1-2 tablespoons coffee blend
1/3 teaspoons vanilla essence
30 grams finely Sukrin Melis
10 drops Stevia drops
80 grams cream cheese
60 grams Sukrin Melis
½ teaspoon vanilla drops
10 drops Stevia
120 ml full fat cream (I use without lactose)
Firstly whip the eggs, Sukrin and stevia together until the eggs are light and fluffy. Add butter, cream and sour cream and whisk well together. Next you add the dry ingredients and the coffee blend.
Put the dough in buttered paper muffin tins (you can also use Pam).
Bake for 20-25 minutes 170°C on a fan setting.
Cool the muffins well and remember to take them from the aluminium-tin-form so they don’t bake more.
Whip the filling with a whisk or put in a food processor until everything is mixed well, thin with the coffee blend until it is soft enough for a piping bag, put it to the side.
When the muffins are cold, cut the middle out with a melon bowler. Pipe the filling in the holes and cool.
Whisk cream cheese, fine Sukrin, stevia and vanilla essence. Pour the cream softly in and whisk slowly. When the cream is mixed set the machine to full speed until you see soft peaks. Put the frosting in a piping bag with a lovely looking, jagged edged tip and decorate each muffin. Then sift each cake with cocoa just before you serve them.
Create your own happiness!
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Happiness is not something you postpone for the future; it is something you design for the present. -Jim Rohn
María Krista, on behalf of
- Systur & Makar –
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