The first time I indulged in that wonderful little dessert known as Tiramisu was at a little cafe in Rome. I savored every delicious bite as I sipped on an espresso laced with lemon peel quietly taking in all the hustle and bustle that is Rome. It was love at first bite. The creamy marscapone, the marsala wine and espresso soaked lady fingers covered with all that chocolate dust. It just sent my head into a tail spin. This was my dessert destination everyday for the duration of my stay in that glorious city.
Since then I have ordered Tiramisu in many different restaurants and each version is always a little different. I have also tried making it many times and could never seem to get the same velvety texture that brings on that profound sadness when you’re down to that last creamy bite and are tempted to lick the dessert cup. Instead though you resort to scraping in vain for just that little bit of more, or is that just me, lol.
My Reinterpretation Of A Classic
Here I wanted to recreate something that was super easy to make and reminiscent of that wonderful cloud of espresso laced perfection that I experienced in Rome. Though not a traditional Tiramisu by any means. What I think you will find is that this mousse is enough to make you want to cry. For me this is pure perfection in a cup. It is no joke delicious.
The carbs in the Tiramisu come from the addition of dry milk and the heavy whipping cream. The dry milk is what stabilizes the whipped cream and marscapone so that instead of having to consume it all at once, which I could certainly do in a heartbeat. You have a dessert option that keeps for several very happy days. Delight yourself by making this and know that you are indulging in spoonful after delicious spoonful of low carb bliss. Till the next time, from my kitchen to yours, happy low carbing.