Cranberry Tiramisu (Gluten-Free, Diabetic-Friendly)

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Cranberry Tiramisu

Did you know that cranberries are the most powerful cancer-fighting antioxidant fruit? They are better than blueberries or any other fruits as far as the antioxidant property is concerned. Their glycemic index/load is very low, which means they don’t raise blood sugar like many other sweet fruits. Making a dessert using cranberries is a very good idea during the holiday season.

Instead of making the sponge from scratch, you can also use 1 1/2 packages of commercial gluten-free lady fingers, although the glycemic index would be higher.

Ingredients:

Sponge:
2 1/2 gluten-free flour mix (I used 1 1/2 cups almond flour, 3/4 cup oat flour, 1/4 cup coconut flour, and 1 tsp xanthan gum)
1 tsp baking powder
1/2 cup erythritol, xylitol or coconut sugar (I used erythritol)
2 eggs, beaten
1/3 cup milk or non-dairy milk (I used almond milk)

Tea:
100 ml water
1 cranberry tea bag (I used Lipton cranberry pomegranate green tea)
1 tsp erythritol, xylitol or coconut sugar

Topping:
2 cups cranberries
3/4 cup water
1/2 cup erythritol, xylitol or coconut sugar
Pinch salt
1 lime, juiced
2 tsp potato starch

Cream:
2 egg yokes (optional)
8 oz mascarpone cheese
50 ml (3 Tbsp and 1 tsp) rum
1 tsp vanilla extract
1/4 cup erythritol, xylitol or coconut sugar
300 ml whipping cream

Instructions:

  1. Preheat the oven to 350ºF/180ºC degrees. Line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
  2. In a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. Gradually add milk until all the dry ingredients are mixed.
  3. Transfer the batter to the lined pan and bake for 20 minutes.
  4. Lift the sponge along with parchment paper from the pan and place it on a rack to cool.
  5. While baking the sponge, boil 100 ml water and place a tea bag to make tea. Add 1 tsp of sugar.
  6. Also while baking, combine cranberries, water, sugar and salt in a saucepan.
  7. Bring to a boil, reduce heat to medium heat and cook for 5 – 10 minutes until cranberries are soft.
  8. In a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. Keep stirring for 1 minutes until it is thickened. Turn off the heat and cool.
  9. In a medium bowl, place egg yokes (if using), cheese, rum, vanilla extract, and sugar and mix well.
  10. In a separate bowl, beat whipping cream until it forms a peak.
  11. Add the cheese mixture and beat again until it forms a peak.
  12. Cut the sponge in half horizontally to create 2 sheets of sponge.
  13. Place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
  14. Using a brush, soak the sponge with the cranberry tea.
  15. Pour a half of the cream over the sponge and spread evenly.
  16. Place another sheet of sponge on top with a cut side up and soak sponge with the tea.
  17. Pour the remaining cream over the sponge and spread evenly.
  18. Place the cranberry topping evenly on top. Cover and refrigerate for several hours or overnight.
  19. Infuse love, cut and serve!

Servings: 9

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