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    Tiramisu: Gluten Free, No added Sugar, No Cream

    Your average Tiramisu, despite tasting amazing contains sponge finger biscuits made from sugar, flour and gluten, mascarpone cheese, more sugar and dairy milk chocolate. Fat storage heaven. This tiramisu contains no added sugar, flour or gluten, is sweetened with stevia and contains ricotta cheese.



    • 1 egg, whisked
    • 1 cup of desiccated coconut, finely blended
    • 2 tbs of flaxseed meal
    • 1 tsp of raw cocoa powder
    • 1 handful of dates
    • 2 tsp of baking soda
    • 2 stevia tabs
    • 1 tsp of vanilla essence
    • 6 squares of dark chocolate 70% or better
    • ½ cup of hot water
    • 4 shots of good quality coffee
    • Ingredients for “cream”:
    • 500g of full fat ricotta cheese
    • 3 eggs
    • 2 tsp of vanilla essence
    • 4-6 stevia tabs



    • Pre-heat oven to 180 dg
    • Crack one egg into a bowl and whisk
    • Add all dry ingredients
    • Finely chop dates and add to blender with hot water. Blend dates until it becomes a paste like consistency
    • Add dates to bowl
    • Finely chop 2 squares of dark chocolate and add to bowl
    • Pour mixture into a baking tray lined with baking paper and bake for 20 minutes
    • While chocolate cake is baking, prepare ricotta mixture


    • Crack two eggs and separate the yolks and whites. Place the yolks in one bowl and whites in another bowl.
    • Add two stevia tabs to the egg yolks and with a high speed beater, beat until the yolks are a thick texture and pale in colour
    • Using the high speed beater, beat the egg whites until they rise and are fluffy
    • Add the ricotta to the egg yolk with vanilla essence and beat for approximately 30 seconds
    • Add the egg whites to the ricotta mixture and fold through with a spatula
    • Check if ricotta mixture is sweet enough, if not add extra stevia or vanilla essence When cake has approximately 10 minutes of cooking time remaining, make 4 shots of black coffee
    • Pour coffee into a bowl and allow to cool then add cake portions into coffee, once soaked, remove and place on a
    • plate
    • Remove cake from oven and cut up into small portions
    • Finely chop remainder of dark chocolate pieces


    • Layer a glass with the coffee soaked cake, sprinkles of dark chocolate, then ricotta and repeat.
    • Finish off with sprinkles of dark chocolate on top
    • Serve straight away or store in fridge