• thumbnail image 1
Print to PDF

Print recipe

LCHF Tiramisu



0 portion(s)

Sponge Cake

  • 5 egg whites
  • 30 grams xylitol or natvia
  • 30 grams Coconut Flour

Coffe Syrup

  • 40g or ml espresso coffee (or strong brewed instant coffee)
  • 10 grams xylitol or natvia
  • 10 grams brandy or dark rum (optional)


  • 4 egg yolks
  • 2 whole eggs
  • 40g or ml espresso coffee (or strong brewed instant coffee)
  • 40 grams xylitol or natvia
  • 1 teaspoon Gelatin powder


  • 250 grams Mascarpone cheese
  • 20 grams xylitol or natvia
  • 20 grams brandy or dark rum (optional)
  • 100 grams whipping cream

To Finish

  • 2 teaspoons cacao powder

Recipe's preparation

  1. Preheat oven to 170 degrees
  2. Line a 20x20cm slice or cake tin with baking paper
  3. Insert butterfly attachment and place egg whites and xylitol into the mixer. Whip 1 minute 15 seconds / speed 4 / mc off
  4. Weigh in coconut flour and mix well by hand with the spatula
  5. Spread onto lined tray 1cm thick in any shape and bake 15 minutes
  6. Coffee Syrup
  7. Brew coffee and add remaining ingredients while hot, stir
  8. Sabayon
  9. Place all ingredients except gelatin into the mixer, insert butterfly attachment
  10. Cook 8 minutes / 80 degrees / speed 3 / mc off
  11. While this is cooking, mix gelatin with 3 teaspoons of water and set aside
  12. Once the mixer is finished cooking, add the gelatin paste
  13. With the butterfly still in, whip to cool, 5 minutes / speed 3 / mc off, scrape out and set aside in a large bowl
  14. Mascarpone
  15. Without washing the mixer, remove the butterfly, place in all ingredients except cream
  16. Mix 30 seconds / speed 2 / mc on
  17. Scrape down, add cream and mix 20 seconds / speed 3 / mc on
  18. Scrape out into the sabayon and fold together with the spatula until evenly incorporated
  19. To Assemble
  20. Pour your coffee syrup onto your sponge, evenly, and allow to soak in
  21. Cut or tear your sponge into smaller pieces to resemble the traditional savoiardi biscuits, or cut them to fit your serving bowl or glass if making individual portions. You may find its stuck to your baking paper, just lift with a spatula, it doesn’t matter if the sponge gets torn
  22. If making a large dish, spread out half of your sponge pieces evenly across the base. If making individual portions, place a piece of sponge at the bottom of each individual serve
  23. Spoon over half of the sabayon/mascarpone mixture
  24. Lay out remaining pieces of sponge on top of your mixture, then finish with what remains, burying any sponge pieces that float up.
  25. Refrigerate minimum 4 hours, preferably overnight
  26. Just before serving, dust with the cocoa


Serving suggestion
Dust your cacao in the shape of a Christmas tree by cutting a piece of cardboard into a stencil and dusting over the stencil. Then decorate the tree with blueberries and a piece of star fruit to resemble baubles and the shining star

Chocamisu heaven version
Use our choc fudge cupcakes from getting started in place of the sponge
At step 6, use 40ml boiled water and 1 Tbs cacao powder
At step 7, replace the 40ml coffee with 40ml boiled water and 1 Tbs cacao powder

This recipe also works with the cake from the trifle recipe, so if you are preparing both for Christmas you can simply make a double batch of that

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.