Tiramisu is known around the world as “THE” classic Italian cuisine dessert. Here is a low-sugar Tiramisu recipe that tastes just as good as the original. Zucchero Leggero simply means light in sugar. This recipe could be considered a makeover with less sugar, but to be honest, I can’t take very much credit for it. Tiramisu has always been a dessert that is lower in sugar and carbs than, for example, a slice of cake with frosting.
However, with Type 2 Diabetes, we want to always reduce the amount of sugar in a dish if we can. And in Tiramisu, we can easily – in the cream concoction that holds it all together. By using Splenda in the cream mixture, we offset the amount of sugar that is already present in the ladyfinger cookies. We can also use a bit of Spenda in the coffee-brandy mixture which flavors the ladyfinger cookies.
Be sure to let the Tiramisu sit in the refrigerator for at least four hours. This allows moisture to seep into the normally crispy ladyfingers, and soften them up to create the cloud-like texture that makes Tiramisu so fine.
Tiramisu “Zucchero Leggero” also wraps up our feature on Italian cuisine for T2D eating. There are so many options from this fabulous food culture, beyond spaghetti and lasagna!
In large bowl, with mixer on medium-high speed, beat cream cheese and milk until fluffy, about 2 minutes. Continue beating; add vanilla and beat until well mixed and fluffy, about 2 minutes.
In small bowl, stir together hot water, espresso powder or instant coffee, brandy, 1 TBS. cocoa powder, and 1 tablespoon Splenda until dry products dissolve. Place half of the ladyfingers in a 9×9-in” dish. Spoon about half of the coffee-brandy mixture over the cookies so that it soaks in.
In medium bowl, with mixer on medium speed, beat heavy cream until soft peaks form when beaters are lifted, adding 1/4 c. Splenda gradually. With spatula, gently fold whipped cream into cream cheese mixture.
Spread half of cream cheese mixture evenly over ladyfingers. Top with remaining ladyfingers. Carefully spoon remaining brandy mixture over ladyfingers, allowing liquid to be absorbed before each addition. Spread evenly with remaining cream cheese mixture.
Sift remaining cocoa powder evenly on top.
Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Cut into 12 servings. May be garnished with dark chocolate curls.