Low-carb tiramisu


2½ tablespoons (10g) instant coffee
2 tablespoons (40ml) hot water
250g mascarpone cheese
300g ricotta, regular fat
¼ cup sugar substitute of choice or Xylitol (45g)
⅛ teaspoon (0.25g) cocoa powder, unsweetened

200g almond meal
¼ cup sugar substitute of choice or Xylitol (45g)
60g butter
1 tablespoon (20ml) milk, reduced fat


1. Preheat oven to 180°C/350°F/gas mark 4. Line a tray with baking paper. Melt the butter and combine with the almond meal, ¼ cup (45g) of the sugar substitute and the milk. Mix well and press onto the baking paper in a thin layer.

2. Cook about 10 minutes. Remove from the oven and set aside to cool.

3. Meanwhile, whip the mascarpone, ricotta and the other ¼ cup (45g) of sugar substitute together.

4. Dissolve the coffee in the hot water, then pour over the shortbread and cool. Set aside a small amount for garnish. Layer half the remaining shortbread into 4 individual serving glasses and top with half of the cheese mixture.

5. Do one more layer of each, finishing with the reserved shortbread. Sprinkle with the cocoa and refrigerate until ready to serve.