Sunday, August 25, 2013


Here is my version of tiramisu trifle, minus all the carbohydrate of course.

It's a little time consuming, due to all the layers, but it is worth the extra effort.

The recipe is in order of layers, starting with the bottom. The glasses I use are small, and hold 130 mls. I divided the mixture between 14 glasses. Each serve totals 4.2 g carbohydrate.



3 teaspoons of gelatine powder and 1 tablespoon of coffee powder dissolved in 2 tablespoons of boiling water (you may need to zap in the microwave if the water cools too quickly
2 cups of full fat cream
2 teaspoons xylitol
1 teaspoon of vanilla bean extract
Heat the cream in the microwave until very hot, but not boiling.
Add xylitol and the warm gelatine mixture and stir well.
Pour into small glasses.  When the mixture has partially set in the fridge (approximately 90 minutes) prepare the second layer.
1 cup almond meal
2 tablespoons soft unsalted butter
1 tablespoon xylitol
1 teaspoon vanilla bean paste
2 eggs - separated
1 tablespoon coffee powder
1 teaspoon baking powder
1/4 teaspoon cream of tartar
2 tablespoons milk
Whip egg whites with cream of tartar until stiff peaks form
In a separate bowl, beat butter with xylitol until light and fluffy.
Beat in the egg yolks, vanilla, baking powder, coffee powder and milk.
Fold the whites into the mixture.
As my glasses are small, I baked the sponge mix in a macaroon tin so I got small discs of cake. You could bake it in a slab and then cut out discs once cooked to fit in your glasses.
Bake at 170 degrees for about 15 minutes, until golden.
When cooled, soak each disc in some strong black coffee mixed with a little xylitol, and place each disc of cake onto the set pannacotta layer.
90 g sugar free chocolate
200ml full fat cream
Melt the choc in the microwave in 30 second spurts until melted (mine took 60 seconds in total)
heat cream in microwave until luke warm
Gradually mix the cream into the melted choc, but mix fast. It should look thick and glossy.
Pour a thin layer over the sponge layer and set in the fridge
250g mascarpone cream cheese
1 teaspoon vanilla bean paste
2 teaspoon xylitol
1/2 teaspoon gelatin dissolved in 1 tablespoon boiling water.
Mix together all ingredients and pour over the ganache layer.
Set  in the fridge.
Before serving, grate some sugar free chocolate over the top.


  1. If you ever did a recipe book - electronic or real paper - I'd buy it! :)

  2. I'm adding that to my list of recipes to try! Looks so delicious. By the way, I've posted today my low carb panna cotta - thank you so much for the recipe! You can see the post here: