Cranberry Tiramisu (Gluten-Free, Diabetic-Friendly)

Instead of making the sponge from scratch, you can also use 1 1/2 packages of commercial gluten-free lady fingers, although the glycemic index would be higher. For more healthy, gluten-free, low-GI, pesco-vegetarialn recipes, please visit my blog, www.InnerHarmonyNutrition.com.

• Ready In: 50 mins
• Serves: 9

Ingredients

• Sponge

• 2 1⁄2  gluten-free flour, mix (I used 1 1/2 cups almond flour, 3/4 cup oat flour, 1/4 cup coconut flour, and 1 tsp xanthan gum)
• 1  teaspoon baking powder
• 1⁄2 cup erythritol, xylitol (I used erythritol) or 1⁄2 cup  coconut sugar (I used erythritol)
• 2  eggs, beaten
• 1⁄3 cup milk (I used almond milk) or 1⁄3 cup  non-dairy milk (I used almond milk)

• Tea

• 100  ml water
• 1  cranberry tea bag (I used Lipton cranberry pomegranate green tea)
• 1  teaspoon erythritol, xylitol or 1  teaspoon  coconut sugar

• Topping

• 2  cups cranberries
• 3⁄4 cup water
• 1⁄2 cup erythritol, xylitol or 1⁄2 cup  coconut sugar
• 1  pinch salt
• 1  lime, juiced
• 2  teaspoons potato starch

• Cream

• 2  egg yolks (optional)
• 8  ounces mascarpone cheese
• 3  tablespoons  and 1 tsp rum
• 1  teaspoon vanilla extract
• 1⁄4 cup erythritol, xylitol or 1⁄4 cup  coconut sugar
• 300  ml  whipping cream

Directions

1. Preheat the oven to 350ºF/180ºC degrees. Line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
2. In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
3. Transfer the batter to the lined pan and bake for 20 minutes.
4. Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
5. While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
6. Also while baking, combine cranberries, water, sugar and salt in a saucepan.
7. Bring to a boil, reduce heat to medium heat and cook for 5 – 10 minutes until cranberries are soft.
8. In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
9. In a medium bowl, place egg yokes (if using), cheese, rum, vanilla extract, and sugar and mix well.
10. In a separate bowl, beat whipping cream until it forms a peak.
11. Add the cheese mixture and beat again until it forms a peak.
12. Cut the sponge in half horizontally to create 2 sheets of sponge.
13. Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
14. Using a brush, soak the sponge with the cranberry tea.
15. Pour a half of the cream over the sponge and spread evenly.
16. Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
17. Pour the remaining cream over the sponge and spread evenly.
18. Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
19. Infuse love, cut and serve!