I love this dessert, but I never get it in restaurants since it has milk products and lots of sugar! But I couldn’t resist buying the gluten-free Lady Fingers (they have sugar) and thought about how I could make this halfway healthy.
Ok, so I read many variations and decided to treat myself, and found a compromise. I’ve been using monk fruit sugar in my recipes for a while now, and I’ve found that sometimes it turns to liquid when making pies and other pudding-style recipes. I decided to purchase Swerve Organic Confectioners’ zero-calorie sweetener.
Well, I’ll be it worked! And this recipe came out amazing. You can follow this recipe and use real sugar as well. You can use store-bought Ladyfingers or bake your own using Swerve. I did use mascarpone, so I can’t say it is milk-free, and I use coconut cream for the milk portion. But a small slice did not damage my gut. It came out delicious, and Lutz really enjoyed it.
Check this out, and hope you enjoy it as well.
You will need:
- 2 very clean bowls. I used my stand mixer to beat the egg white mixture, and a hand mixer to beat the mascarpone mixture.
- A dish to hold the coffee mixture, and that will allow you to dip a whole lady finger into it.
- A serving dish for layering all the ingredients together. I used a 9” x 7” ish glass dish. You can always break the lady fingers to fit whatever size dish you have.
Set in the fridge for 4 hours or overnight. This delicious dessert can last a week in the fridge if there’s anything left!
Light Taramisu
Ingredients
- 3/4 cup strong coffee or espresso
- 1/4 cup dark rum or 1 teaspoon rum flavoring
- 16 Ladyfingers
- 500 gm mascarpone
- 3 eggs
- 1/4 coconut cream milk
- 1/2 cup Swerve powdered sugar substitute
- 1/2 teaspoon vanilla bean paste or vanilla flavoring
- 80% dark chocolate, optional
- Coca powder for dusting
Directions
- Step 1 Pour the cooled coffee and rum, or rum flavoring, into a dish that allows you to dip a Ladyfinger flat into the coffee mixture. Set the Lady fingers NEXT to the dish. Don’t dip them yet!
- Step 2 Place the yolks in one cleaned bowl and the whites in another. Beat the egg whites with 1/4 cup of the Swerve until shiny. I beat mine for 5-6 minutes. Set this in the fridge while you prepare the egg yolk mixture.
- Step 3 Beat the egg yolks and 1/4 cup of Swerve on high until creamy yellow, then slowly add the mascarpone, a tablespoon at a time. Making sure to beat well after each addition. Add the coconut cream and the vanilla bean paste or vanilla and combine well. Beat for 5 minutes.
- Step 4 Remove the egg white mixture from the fridge. Fold in a heaping spoonful of the mascarpone mixture into the egg white mixture, lifting the egg whites from the bottom up and rolling them over each spoonful to incorporate the two. Try not to deflate the egg white mixture as you fold in the mascapone mixture.
- Step 5 Now to assemble the layers. Place a large spoonful of the creamed mixture on the bottom of the serving dish. I shaved dark chocolate over the top to give it a boost!
- Step 6 Carefully dip each Ladyfinger into the coffee mixture, one at a time, and place them evenly over the creamed mixture in the dish. Then add half the creamed mixture over the Ladyfingers with a shaving of dark chocolate over the creamed mixture.
- Step 7 Addthe last layer of Ladyfingers and cover with the remaining creamed mixture. Add shaved chocolate over the mixture.
- Step 8 Sprinkle with coca powder. I did a swirly spoon thing on top of mine. Do your thing. It’s all about the taste!
- Step 9 Set in the fridge for 4 hours or overnight. This delicious dessert can last a week in the fridge if there’s anything left!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.