Valentine's Tiramisu SF, DF

HAPPY VALENTINE'S DAY!!!

For the cake I used store bought Sugar Free Shortbread Cookies.  There are several brands of Sugar Free available.  I used these because I'm without an oven at the moment and I thought that the shortbread would be absorbent like the sponge cake.  Plus they were easier than making my own Sponge Cake but below is another recipe for homemade Sponge Cake or just buy the Ladyfingers.

Sponge Cake:
(Based on recipe I found online by Candace Naomi Sakuda)
2 cups all purpose flour
1 cup sugar or Truvia sugar substitute
3 teaspoons baking powder
1 teaspoon cornstarch
1 teaspoon vanilla
1/4 cup plus 2 Tablespoons canola oil
1 1/3 cups water

Combine all the ingredients in a bowl and mix until smooth and free of lumps. Pour batter into a greased 9 inch pan. Bake at 375 degrees for 40 minutes or until toothpick inserted in center of cake comes out clean. Allow the cake to cool complete and then slice it into lady finger shaped strips. Put the strips on a cookie sheet and bake in the oven at 400 degrees for 18 minutes.

Back to my version:

"Mascarpone"
8 oz Soy Cream Cheese (I used toffuti's vegan cream cheese)
2 Cups Soy Milk or other nut milk, chilled (note that if you use Soy/Nut milks with the Jello, it will not be firm like a pudding but after chilling in the freezer, is fine for this.  If you're not concerned with a Dairy Free version, I would suggest using whole milk or skim.)1 (1 oz. ) box of Jello Brand Sugar Free Vanilla Instant Pudding Mix
2 tablespoons Amaretto
1 tsp. NuNaturals Liquid Vanilla Stevia

Coffee/Liquor Dip
1 cup espresso or coffee substitute like Cafix
3 tablespoons amaretto
1 teaspoon NuNaturals Liquid Vanilla Stevia
Combine these ingredients and put in the fridge to cool

Organic Cocoa Powder for dusting
Sugar Free Dark Chocolate Shavings for optional topping

Assembling:

Start by layering one cookie in the bottom of your glass or ramekin.
Pour 1 Tbs. of the Coffee/Liquor over each cookie.
Pour enough of the Marscarpone over each cookie to create a layer, covering the first cookie.
Chill each container in the freezer for at least 5 minutes.
After chilling, sprinkle a thick dusting of cocoa powder over the first 'cookie/mascarpone' layer.
Add additional Cookie layers in this order until your cup/ramekin is filled.

Dust the top layer of mascarpone with Cocoa powder and then shaved Chocolate if desired.

Keep these in the fridge at least 2 hours, preferably over night before service.

This posting has been linked to: Slightly Indulgent Tuesdays   Alergy- Free Wednesdays  and
                                                    Love Veggies and Yogahttp://www.loveveggiesandyoga.com/