The best tiramisu I have ever had was in Venice, on a family trip to Italy. It was the perfect combination of creamy, fresh and delicious ingredients and since then I have been in search of the recipe that will come close to that original Italian, but stay keto. And I think I’ve found it.
What makes an incredible tiramisu are fresh ingredients of high quality, brought together from scratch. The key components in this recipe are mascarpone cheese which tastes like a cream but is much thicker, and coffee. I always recommend to try and spend a bit more if you can and if you know you’re getting your money’s worth because it does make a difference. Even the recipes consisting of a few things can taste amazing if you have great produce.
Tiramisu is a great dessert to make ahead because it can stay in the fridge for a few days. But after that, the eggs will start to deflate, so it’s best to eat it within three days. Also, you can serve and assemble tiramisu in variety of ways. Fancy individual glasses, round cakes, loaves, cake rolls – the list goes on. Me – I like to stick to the original, so I use the round shape spring pan.
Be generous with espresso and cocoa – that’s what gives your tiramisu the flavor. Of course, keep in mind that coffee should not be pouring from the piece of cake. So be generous but within limits.
Oh, and one other thing – dust with cocoa just before serving. It gets soaked right up into the cream pretty quickly. If you do want to serve up a pretty tiramisu with chocolate already on it, use shaved no-sugar chocolate instead of cocoa.
If you are on a budget, cut the amount of mascarpone in half, and replace the other half with any cream cheese or whipping cream. Mascarpone is definitely the game-changer, but it is one expensive cheese indeed!