raspberry lactose free tiramisu

This is a gluten free, sugar free and lactose free  version of tiramisu to which I added frozen raspberries and cherry vodka. The lactose free mascarpone is from Tesco and the savoiardi are from Dr Schar. I opted for the lactose free mascarpone as I saw it on the supermarket and wanted to try it out. I will work on a vegan, nut-free version soon. In the meantime I really enjoyed this summery dessert and the taginess of the rasberries really cut through the creaminess and richness of the mascarpone.

PREPARATION & COOKING TIME: 20mins + 3-4 HOURS CHILLING IN FRIDGE

INGREDIENTS for 4 portions:

10  savoiardi gluten free

250gr mascarpone

2 eggs, separate the yolks and whites

100gr frozen raspberries

30gr xylitol

50ml cherry vodka (optional)

• in a small pot, place the raspberries and bring to boil. stir well and then set aside to cool
• now prepare the tiramisu cream, so with a spatula, smooth out the mascarpone cheese in a mixing bowl, add the xylitol and the egg yolks and mix well
• on a separate bowl whisk the egg whites until you get soft peaks and then very gently incorporate into the mascarpone cream with a big spoon. try to keep as much air from the egg whites as possible
• take a 18x24cm rectangular baking tray and place half of the mascarpone cream at the bottom and even out. Then place the savoiardi on top of the mascarpone cream.
• distribute the raspberries on top of the savoiardi
• then top with the rest of the mascarpone cream
• place in the fridge for 3-4 hours to firm
• serve cold
  

  NUTRITIONAL VALUE PER PORTION
  energy kcal	370.0
  fat	29.2
  of which saturated	19.9
  carbohydrates	14.9
  of which sugars	8.9
  fibre	1.6
  protein	20.1
  salt	0.2