Best Cranberry Tiramisu Gluten Free Diabetic Friendly Recipes

GLUTEN FREE TIRAMISU

Steps:

• Add egg yolks and sugar to a large bowl over a double boiler. Alternatively, if you do not have a double boiler, set a glass bowl over a pan of simmering water about 1-inch in height. Make sure that the bowl is larger than the pot and hovers over the water, not actually touching the water.
• Whisk together the egg yolks and granulated sugar. Continue whisking for about 5 minutes, until the sugar has dissolved and the mixture is silky and smooth. It should be a pale yellow color at this point and if you rub the mixture between your fingers, it should feel smooth and not gritty. Be sure to heat over low as the mixture can get too thick and grainy if heated too much.
• Add the marsala to the egg mixture and whisk until combined.
• Remove from the heat and let cool to room temperature.
• In a large bowl, beat the mascarpone for 1-2 minutes, until softened. Then, add the heavy whipping cream and beat on high until stiff peaks form, about 5 minutes. Add the vanilla and mix in gently.
• Fold the mascarpone whipped cream into the egg yolk mixture about 1/3 at a time. Be sure not to over-mix. Set aside.
• Mix together the cold espresso and marsala.
• Working a few ladyfingers at a time, dunk them into the espresso mixture and place on the bottom of a greased 9x13-inch baking dish. Repeat until you have a single layer of lady fingers. You may have to break some of the ladyfingers in half to create a single layer for the mascarpone cream to sit on top of.
• Once you have a single layer, add half of the mascarpone cream. Spread until smooth.
• Repeat with remaining ladyfingers and mascarpone cream.
• Refrigerate for at least 4 hours, preferably overnight, to let it set.
• Dust the tiramisu with cocoa powder before slicing and serving.

CRANBERRY-ORANGE TIRAMISU

Steps:

• In a small saucepan, combine cranberries, sugar and orange juice. Cook, uncovered, over medium heat until berries pop and mixture is thickened, about 10 minutes. Cool completely., For custard, heat wine and sugar in a small heavy saucepan over medium heat until bubbles form around sides of pan. Whisk a small amount of hot mixture into egg yolk. Return all to pan, whisking constantly. Cook and stir over low heat until a thermometer reads at least 160° and mixture coats the back of a spoon. Quickly transfer to a small bowl; place bowl in a pan of ice water. Stir 1 minute. In a large bowl, beat cheese until smooth. Gradually beat in custard; set aside., For fruit dip, combine cranberry juice, liqueur and sugar in a shallow bowl. Quickly dip ladyfingers into mixture, allowing excess to drip off. Arrange in a single layer in an 8-in. square dish. Layer with 1 cup custard mixture and cranberry mixture. Top with remaining ladyfingers and remaining custard mixture. Refrigerate, covered, at least 4 hours or overnight., Just before serving, dust with cocoa.

CRANBERRY TIRAMISU (GLUTEN-FREE, DIABETIC-FRIENDLY)

Steps:

• 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!

TIRAMISU BITES (DIABETIC FRIENDLY)

Steps:

• Combine cream cheese, Splenda, coffee and vanilla in medium bowl and mix until smooth. Cover and chill 2 hours.
• Fold in Cool Whip.
• Using a spoon or a pastry bag, fill tart shells.
• Serve.
• NOTE: Zaar doesn't recognize several of the ingredients, so Zaar nutritional info is wrong. Real info is: Calories-9.9, Total fat-0.7g, Saturated Fat-0.5g, Total carbs-0.7g, Sugars-0.6g, Sodium-5.2mg.