Chocolate Tiramisu

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    • Chocolate Tiramisu

      Chocolate Tiramisu

      For faux-savioardi biscuits make 2 x choc-protein oopsie slabs (without cream cheese).

      Ingredients and instructions for 1 choc-oopsie slab (make sure you double these ingredients to make 2):


      3 eggs, separated

      pinch cream of tartar

      1 ½ scoops chocolate protein powder

      2 heaped tsp cocoa

      Sweetener, to taste

      SF maple syrup, to taste



      Preheat oven 150C.

      In one bowl, beat egg whites with cream of tartar until stiff peaks form.

      In a separate bowl, beat egg yolks, cocoa, protein powder, sweetener and maple syrup until combined.

      With a spatula, gently fold a ¼ of the egg whites into the chocolate mixture, then add the rest of the whites and fold through until combined.

      Spread mixture into 1 large rectangle onto prepared cookie sheet, and bake for half an hour.

      Take oopsie slab out of oven and allow to cool completely on the counter. Make another choc-oopsie slab.

      Cut oopsie slabs into squares that will fit a square tin, or into squares that will fit individual ramekins.



      Ingredients and recipe for mascarpone cream:


      1 cup strong black coffee

      ½ cup marsala or coffee liqueur like kahlua, tia maria (optional)

      3 eggs, separated

      ⅓ cup caster sugar substitute

      250g mascarpone

      300ml thickened cream

      Cocoa, for dusting



      Pour coffee and marsala into a shallow dish and set aside.

      In a medium bowl, lightly whip the cream.

      In a large bowl, beat egg yolks and sugar substitute until thick and pale. Add the mascarpone & whipped cream, mixing gently until just combined.

      Beat egg whites in a separate bowl until soft peaks form. Using a spatula, gently fold egg whites into the mascarpone mixture.

      Dip 1 chocolate oopsie square into coffee/liqueur mixture, and lay in a square tin or individual ramekins. Cover with a layer of mascarpone and repeat. Finish with a layer of mascarpone and dust with cocoa.

      Serve immediately or cover and refrigerate.


      The choc-oopsie slab comes out cakey, so they are a perfect replacement for flour and sugar laden savioardi. A photo coming soon! :)

      We're all in the gutter, but some of us are looking at the stars.

      The post was edited 1 time, last by helenaangelina ().

    • Thanks guys. My Dad, who wont go near sweetener, loved it and couldn't detect that it was sugarless and flourless - score! It turns out much prettier than my pictures, and tastes amazebals! I think the chocolate oopsie slab would make an amazing base for all sorts of cakes actually. I'm quite happy with that little invention. :)
      We're all in the gutter, but some of us are looking at the stars.