Cranberry Tiramisu (Gluten-Free, Diabetic-Friendly)

READY IN: 50mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
  • Sponge
  • 2 12
    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
  • 12
    cup erythritol, xylitol (I used erythritol) or 1/2 cup coconut sugar (I used erythritol)
  • 2
    eggs, beaten
  • 13
    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
  • 34
    cup water
  • 12
    cup erythritol, xylitol or 1/2 cup coconut sugar
  • 1
    pinch salt
  • 1
    lime, juiced
  • 2
    teaspoons potato starch
  • Cream
  • 2
    egg yolks (optional)
  • 3
    tablespoons and 1 tsp rum
  • 1
    teaspoon vanilla extract
  • 14
    cup erythritol, xylitol or 1/4 cup coconut sugar
  • 300
    ml whipping cream

DIRECTIONS

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