Tiramisu

[josephs]

Auto generated link to page (Please do not remove): http://www.lowcarb.ca/karen/recipe037.html
confused:
Please can you tell me what Splenda is. We don't have that brand name in the Uk, as far as I know

Thanks very much

[Bonnie]

Originally posted by josephs
Auto generated link to page (Please do not remove): http://www.lowcarb.ca/karen/recipe037.html
confused:
Please can you tell me what Splenda is. We don't have that brand name in the Uk, as far as I know

Thanks very much


This link should answer your questions about Splenda and I suspect Fiona could tell you if it is available in the UK...

http://www.splenda.com/intro/main.html


:) Bonnie

[Natrushka]

Karen, I just made this and I can't go on enough about how yum E. it looks. I can't wait overnight to taste ;) so we will have some with dinner... Marscapone has got to be the greatest.. I could eat it right out of the container! More to come after we've sampled (ok, after we've sampled the whole thing... i've already tasted bits and pieces)

Nat

[Karen]

You know what's really good? Using half canned pumpkin for half the mascarpone, adding "pumpkin pie spices" and serving it for Thanksgiving. Aghhhhhhhhh!

I'm fooling around with a chocolate custard/creme brulee/puffy topped kind of thing today.

Thank God I have people over frequently so I can make LC desserts and keep well in touch with my inner sugar junkie. Oh, I'm also making butter chicken - similar to yours - and a cauli-rice pilaf cooked with coconut milk. I hope it works!

Karen

[Natrushka]

OK I realize n ow I never made it back to comment on the finished product. Must have been too busy eating it ;)

Suffice it to say it didnt last past Tuesday. I can't take credit for devouring the whole thing though. I think I got about a quarter of it, Mr. Tiramisu on the otherhand must have had 2 servings every time he opened the fridge :)

Wonderful dessert, Karen. Think I'll be taking this one to a few Xmas parties this year.

Going to try the Bourbon, Chocolate and Burnt Almond “Ice Cream” Cheescake next. Yum E :yum:

N

[Debster]

I am dying to try some of the recipes. I hope this isn't a really dumb question, but when a recipe calls for Splenda, are they talking about the granulated kind or the packets or are they the same?

thanks

[Natrushka]

The splenda referred to is the pourable kind that measure cup for cup like sugar. If you're going to use the packet kind I think you'll have to do some playing around as 1/4 cup of that would be too sweet. Also remember that Sugar Twin in Canada is different from that in the US (it's made with cyclamates).

Nat

[Victoria]

I haven't tried your recipes Karen. But I'm going to. What is mascarpone, and where do you find it? I just read about Splenda, so at least I know it's not asparatime. I may be able to make stuff for Thanksgiving that I will be able to eat as well as my Mom who is on Weight Watchers. I will definitely make my usual Pumpkin Pie for the kiddos, but if this stuff is good I may
get away with not cheating :p during the Holidays.
Plus, I love to bake. If I can find ways to be creative, in the kitchen and stay on Low Carb, I will be most happy! :roll: I appreciate your willingness to share your talent, Karen. Thank you!! Victoria

[Karen]

Look in the dairy case of large grocery stores and any Italian deli will be sure to have it. It usually comes in 500 gram containers. Check the label though - some brands contain sugar and other nastiness.

Karen

[IslandGirl]

Karen, dearest, do you have some details you can share on the Eggnog version? Please please please?

[Karen]

Same as the regular version, with rum extract, a pinch of salt and nutmeg added to the mascarpone mixture to taste.

Karen

[IslandGirl]

got around to something that's been lurking on my mental backshelf, organizing and posting a Recipe for making Mascarpone (which drops the cost by about half over buying it and is a WHOLE LOT more fun... ok ok I'm a KitchenGeek!).

I'm going to be making your fabulous Tiramisu for Christmas, Karen, and I'll let you know how it turns out with the Homemade Mascarpone (http://forum.lowcarber.org/showthread.php?threadid=27159) recipe!

Yum Yum.... I've got a flourless chocolate souffle roll recipe to try out after 'converting', too, with mascarpone and raspberry filling. This is the BEST part of Christmas... :p

[Cyndi57]

So here's another question for the dumb question file!

What does the finished Tiramisu look like? I've never had it before but the description sounds delicious. Is it like a trifle or a mousse?

And I gather that the Mascarpone is a type of soft cheese?

I don't bake very often and don't have a lot of the equipment necessary but I'm becoming aware of the fact that I just might have to break down and start aquiring some things.

[Karen]

It looks like a trifle. If you make in in a high sided glass bowl it looks fabulous.

Karen

[IslandGirl]

Greetings, Cyndi!

And I gather that the Mascarpone is a type of soft cheese?

... and the mascarpone is like a cream cheese, only creamier ... kind of halfway between the texture of sour cream and cream cheese. Yummmmmmmmmmmmmmm.

[missyvonne]

wow karen, you look beautiful!!
happy thanksgiving:) i made this tiramisu last night for today-its sooo good!(i snuck some..hee hee). but i was suprised that it had raw eggs in it, and in looking at regular tiramisu recipies, i saw they all had them. isnt there a danger in eating raw eggs, in getting salmonilla? i have eaten lots of tiramisu before, i dont recall ever getting sick...but i did want to know about that, if you happen to have info on it.
thanks karen!
deb j.

[Karen]

Hi deb!

Here is a link to a previous question on the same thing:

http://forum.lowcarber.org/showthread.php?s=&threadid=53089&highlight=pasteurized+eggs

Karen

[jiskiyan]

Hi, newbie here.

I love "regular" Tiramisu, so I can't wait to try this low carb version as I am starting up the Atkins diet again (had to go off due to pregnancy and breastfeeding).

Anyway.... my question is.... can I substitute almond flour for the ground almonds since I have almond flour? If so, how much of the flour would I use?

Thank you, in advance, for your reply.


Jill in Sunny Phoenix, AZ

[Karen]

Anyway.... my question is.... can I substitute almond flour for the ground almonds since I have almond flour?

Yep! It's the same thing.

Karen

[jiskiyan]

Thanks for your quick reply. I'm assuming the same amount, 4 oz. If not, please reply.

Have a nice holiday.

[gingertea]

Oh WOW. Made the tiramisu for my sister's birthday. YUM. It was amazing. It's a keeper for sure.
Thanks.
Gin

[Airmorgana]

Can you substitute almond flour for the crushed almonds in this recipe?

[Karen]

Yes, ground almonds and almond flour are the same thing. Depending on the brand, almond flour can be a little finer.

Karen