Tiramifru
Rated 5.0 stars by 1 users
Because we're using 2 packets of sugar free jelly, which beautifully soaks through the cake and flavours the cream, there's no need to add any sweetener to the cake before it's baked...Trust the process!
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Note to chef...
My glass bowl had a very narrow base, so I created 3 layers. Adjust to your dish :-)
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For the whole recipe: If you want to decide on your portion size
3679 Calories / 32.9g Carbs / 75.8g Protein / 363.2g Fat
Per portion (8 portions)
460 Calories / 4.1g Carbs / 9.5g Protein / 45.4g Fat

Ingredients
100g Soft Cream Cheese
60g Softened Unsalted Butter
60ml/g unsweetened almond milk
130g Ground Almonds
3 Large Eggs
20g Coconut Flour
2 tsp Lemon Juice
1 tsp Vanilla Extract
1 tsp Baking Powder
1 Packet raspberry sugar free jelly
100ml boiling water and 100ml cold water
300g fresh or frozen berries. The macros in this recipe are for fresh Raspberries
300g Double Cream
125g mascarpone
1 Packet raspberry sugar free jelly
Roasted flaked almonds
Sponge layer part 1
Sponge layer part 2
Fruit layers
Creamy layers
Optional extras
Directions
Sponge layer part 1
Preheat the oven to 170°C
Add all your ingredients to a food processor and mix until all combined - if you don't have a food processor, beat well by hand!
Pour the cake batter into two lined 7” cake or brownie tins. You will be breaking this cake up, so it does'nt need to be the same shape tins
Bake for around 20 minutes until golden and firm to touch
Once cooked, allow the cakes to cool slightly in the tins. Leave in the tins for the next step (the jelly)
Sponge layer part 2
Add 100ml boiling water to a jug. Sprinkle the jelly crystals into the boiling water, stirring continuously until dissolved and then top up with 100ml cold water and stir in
Pour this jelly liquid all over the cake. Make sure you don't miss any cake, as this is where the sweetness in the cake is coming from :-)
Now break this cake up, or cut into chunks and piece half of this on the base of your favourite pudding bowl
Fruit Layer
Use 125g of your fruit and spread on top of the cake
Creamy layer
Add 100ml boiling water to a jug. Sprinkle the jelly crystals into the boiling water, stirring continuously until dissolved and then top up with 100ml cold water and stir in
Now add to a large whisking bowl, the jelly liquid, cream and mascarpone & whisk until thick and silky
Pour half of this over the fruit layer in your bowl
Now repeat
Layer the remaining cake onto the creamy layer
Then 125g of the fruit
Then the remaining creamy mixture, pour over the fruit in the bowl
Finally decorate the top with the remaining 50g of fruit
Refrigerate

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