Dukan Tiramisu Recipe
Tiramisu Dukan I made this “tiramisu” one Friday evening when I was craving something sweet but wanted to stick to my diet. I didn’t expect it to taste like the classic version with mascarpone and whipped cream, but I wanted to try an acceptable alternative for days with dietary restrictions. The recipe is adapted from several variations found online, modified based on what I had at home – and without using skimmed milk powder, which I don’t use often anyway. I didn’t take pictures at every step, but I will explain as clearly as possible so it can turn out well even without them. Quick Info Total time: about 2 hours (including cooling and assembly) Preparation time: 30-35 minutes for the base, 15-20 minutes for the cream, the rest is cooling and assembling Baking time for the base: 30-35 minutes Servings: 8-10 slices Difficulty: medium Recipe type: diet dessert, suitable for the Dukan diet, but also for other low-carb diets Ingredients Base: 4 eggs 2 tablespoons of stevia sweetener 2 tablespoons of Activia yogurt 0.1% 4 tablespoons of cornstarch 4 tablespoons of oat bran (preferably finely ground) 1 packet of baking powder 1 tablespoon of espresso coffee vanilla extract Syrup: 150 ml espresso coffee 1 teaspoon of sweetener rum extract Cream: 3 eggs 400 ml milk + 80 ml (separately, for gelatin) 2 tablespoons of cornstarch 2 tablespoons of sweetener 1 packet of gelatin 500 g smooth cream cheese with Greek yogurt (I usually use the version from Kaufland, but any 0.2% variant works) vanilla extract Decoration: 2 tablespoons of low-fat cottage cheese 2 tablespoons of cream cheese with 0.2% yogurt 1 teaspoon of sweetener cocoa powder (for dusting) Preparation Method 1. Preparing the Base I crack the eggs and separate the egg whites from the yolks. I whip the egg whites until stiff peaks form, then gradually add the 2 tablespoons of sweetener and continue mixing until I get a shiny, firm meringue. In a separate bowl, I mix the yolks with the 2 tablespoons of yogurt 0.1%. I gently pour this mixture over the meringue, using a spatula, not a mixer. In another bowl, I combine 4 tablespoons of cornstarch with 4 tablespoons of finely ground oat bran and the baking powder. I then pour in a tablespoon of espresso coffee and add vanilla extract to taste. I add the dry mixture to the egg mixture and fold gently with the spatula, using wide motions to avoid losing air. I line a loaf pan with baking paper and pour in the entire mixture. I smooth it out slightly and bake for 30-35 minutes at 180°C or until a toothpick comes out clean. I remove the pan and let the base cool completely in the pan, then I take it out and cut it lengthwise into 3 equal layers. 2. Syrup for Soaking Layers I prepare 150 ml of espresso coffee, let it cool, then add a teaspoon of sweetener and rum extract to taste. 3. Cream I hydrate the gelatin in 80 ml of cold milk and set it aside. In a bowl, I combine 3 whole eggs, 2 tablespoons of sweetener, and 2 tablespoons of cornstarch, then add 400 ml of warm milk, stirring to avoid lumps. I place it over low heat and stir constantly until I get a thick pudding. I immediately cover it with plastic wrap placed directly on the surface of the cream to prevent a skin from forming, and let it cool. Once the pudding has cooled, I mix 500 g of cream cheese with yogurt, then fold in the cooled pudding and blend with the mixer. I dissolve the gelatin in a double boiler or over very low heat without boiling, then add it to the cream cheese and mix again. Finally, I add vanilla extract. 4. Assembly I line the loaf pan again with plastic wrap (so the cake can be easily removed). I place the first layer of the base at the bottom, soak it well, then spread half of the cream. I continue with the second layer of the base, soak it, add all the remaining cream, and finish with the third layer, which I soak at the end. I cover everything with plastic wrap and refrigerate for a few hours, ideally overnight. 5. Decoration In a small bowl, I mix 2 tablespoons of low-fat cottage cheese with 2 tablespoons of cream cheese with 0.2% yogurt and 1 teaspoon of sweetener. I blend until I get a smooth cream. I invert the cake onto a serving plate, remove the plastic wrap, spread the cream cheese on top for decoration, and smooth it out. I sprinkle a thin layer of cocoa powder on top. For a more decorative effect, you can draw lines or patterns with a fork. Why I Make This Recipe Often When I need a quick dessert that doesn’t disrupt my diet, this version of tiramisu is one of the few I return to. It cuts easily, keeps well in the fridge, and even though it’s not exactly like the classic version, it’s perfect for days when I want something sweet but with restrictions. The fact that it can be adjusted based on what you have in the fridge is a big plus. Tips and Variations Tips Use a coffee grinder for the oat bran – it becomes very fine and the base has a more pleasant texture. When hydrating gelatin, avoid warm or hot water; cold milk works better and doesn’t ruin it. Don’t skip covering the pudding with plastic wrap – otherwise, it will form a skin, which you don’t want in a smooth cream. Cutting the base into 3 layers works best with a large, thin-bladed knife. Substitutions You can use any low-fat cream cheese, not necessarily the one from Kaufland. If you don’t have rum extract, you can use just vanilla in the syrup, but the flavor will be different. The yogurt can be replaced with another low-fat yogurt, as long as it’s not too sour. Variations You can adjust the amount of sweetener to taste – if you don’t like it too sweet, reduce by a tablespoon. For an extra flavor boost, you can add a little lemon or orange zest to the cream. For decoration, sometimes I’ve left just the cocoa powder, without cream on top, if I wanted an even lower-calorie version. Serving Ideas It can be cut into thick slices straight from the fridge. It can be served with a plain coffee or unsweetened tea for contrast. If you’re not on the Dukan diet, you can sprinkle some grated dark chocolate on top, but just for decoration. Frequently Asked Questions 1. Can this tiramisu be frozen? I do not recommend freezing, as the base with bran and the cream with gelatin change texture upon thawing. 2. How long does it last in the fridge? It keeps well for 2-3 days, covered, in the fridge. After this period, the base becomes too moist and the texture of the cream is no longer the same. 3. Can I use other types of sweeteners? Yes, but it’s important that it’s a sweetener that withstands heat and doesn’t leave a bitter taste; stevia or erythritol are the most suitable. 4. Is gelatin essential in the cream? Yes, to achieve a cream that holds together and doesn’t run, gelatin is essential in this recipe. 5. Can it be made without coffee? Yes, if you don’t want caffeine or don’t like the taste. Replace the coffee with a flavored syrup with vanilla or cinnamon, but the taste will no longer resemble tiramisu. Nutritional Values (Estimates) For one serving (based on 10 slices): Calories: approximately 110-130 kcal Protein: 10-12 g Carbohydrates: 6-8 g Fats: 4-5 g The values are estimates and depend heavily on the cheese used and the amount of sweetener. The bran and cheese contribute to a high intake of protein and fiber. The dessert remains low in sugar and fats, suitable for high-protein or low-calorie diets. Storage and Reheating It keeps covered in the fridge for up to 3 days. There’s no point in reheating it, as it’s a dessert that is served cold. If it sits longer, the base becomes too moist and the cream may separate, so I don’t recommend keeping it for more than a few days.
Tags
Categories
Appetizers
Beverages
Celebrity chefs
Chef in the city
Children
Coffee
Conserve
Cook and smile
Culinary Games
Culinary School
Dessert
Diverse
Doughs and pastries
Drinks
Fish
Healthy Delights
International
Jakob Hausmann
Jam
Jamie Oliver
Meat
Miscellaneous
Over
Pasta/Pizza
Pickles
Plague
Salad
Sandwiches
Sauces
Savory
Season
Sezon
Slow cooking
Soups
Star Recipe
Syrup
Translated
Various
Vegan
