Keto Tiramisu is often a subject of conversation among Keto foodies. In fact, many Ketonians tried different Keto and sugar-free variations of this coffee-infused dessert. In particular, Mascarpone cheese became popular thanks to this glorious Venetian invention. Since it’s Italian, it’s obviously within the Mediterranean tradition. Well, we can call it a newer tradition because Coffee is not something that the Mediterranean people enjoyed 2000 years ago. However, today, this dessert is extremely popular all around the globe.
The history of Tiramisu
The name of this famous delicacy, translated from the Venetian dialect, means ‘lift me up‘, and there’s a legend saying that the Venetian courtesans invented it. It was supposed to give them energy! The rest is history! One of the most popular Italian desserts became a must for every chef around the globe. The version we know today is a product of a multi-century process of creation. However, culinary experts and gastronomy historians never agreed on its origins as there are several different historical sources. These sources, in various ways, testify of the origins of this beloved dessert.
Venetian Courtesans and Cosimo de Medici
One of the most interesting legends is certainly the one that speaks of Venetian courtesans in the 18th century. However, the inspiration was taken from an older delicacy made in honour of Duke Cosimo de Medici. When he visited Tuscany, the confectioners designed a dessert called the “The Duke’s soup“. It was a kind of egg cream. The duked liked the dessert so much that he took it with him to Florence and had it served often in his palace. However, the Venetian courtesans deserve the glory of making Tiramisu famous.
The Glory and Fame
This dessert became so popular that it soon spread throughout northern Italy. Namely, in the 16th century, Military commander Baglioni fed his 300 soldiers with egg and wild honey cream. The grateful soldiers immediately called it ‘Zabaglione Cream‘. Naturally, soldiers were often visiting courtesans, so it was only natural that they spoke about this tasty dessert to the ladies. The courtesans decided to play with it and combined it with coffee-infused biscuits and strong liqueur, mixing it all together with mascarpone cheese and cocoa. They served this dessert to their customers and also enjoyed it themselves to refresh after the “hard work”, or to have the energy for new customers. Namely, the word Tiramisu comes from the Venetian dialect and means ‘lift me up’.
Tiramisu became a huge hit all over Italy. Artists, in particular, loved it. In fact, during the 18th and 19th centuries, those Romantique neoclassical times, artists from England came to northern Italy to get inspired by the works of the old masters. Most often, they enjoyed Tiramisu because it was exceptionally inexpensive and delicious.
How to Make Keto Tiramisu?
Keto Tiramisu should not be that difficult! The only bad thing about original Tiramisu is the sugar. Well, biscuits as well! We will not waste the time by preparing Keto biscuits this time. However, if you would like that, I strongly recommend making them by following our Keto Éclair recipe. We will also not bake or cook the Tiramisu cream. Making it raw will really lift us up (Tiramisu meaning). We will use quail eggs because they don’t need to be thermally processed and they have much higher nutrient density compared to the domestic hen eggs. Furthermore, the dessert will be served in a glass, making it suitable even for the beginners and new Keto enthusiasts. Let’s get to work!
Beam me up Baglioni
- 8 quail eggs
- 500 g (2,5 cups) Mascarpone
- 100 ml sparkling mineral water
- 4 tbsp stevia
- 1 espresso 100% arabica
- 1 tbsp vanilla extract
- 2 tbsp natural rum aroma
- 1/4 tsp sea salt
- 4 tbsp lemon juice
- 2 tbsp raw cacao powder
- 4 tbsp almond flour alternatively hazelnut flour
Using an electric mixer beat the quail eggs with stevia, vanilla extract, lemon juice and salt. Ad natural rum aroma. (you can use real rum, but heat it first so that most of the alcohol evaporates)
Place the mascarpone and sparkling mineral water in another deep mixing bowl and beat with an electric mixer. Add the egg mixture and keep beating for 3-4 minutes or until everything is nicely unified.
Divide the mixture into two portions and add espresso and almond flour to the one. Mix well to unify. Leave the other portion as it is.
Start assembling the Tiramisu in 6 glasses by putting a layer of cream with coffee and almond flour, then the one without. Top it with raw cacao powder and serve well chilled. You can place it in the freezer for 10 minutes before serving.