Tiramisu Fudge
I grew up working at coffee shops starting at the age of 15. I adored this job. I didn’t even mind getting up at 5am to make muffins, scones, cinnamon rolls and all the goodies for the day. I loved greeting the daily customers that came in for their mocha or a latte. I remembered how they liked their drink and often knew what time it was just by who I was making a drink for. I also grew a love for anything coffee flavored which leads me to my favorite dessert; tiramisu!
When I had my first bite of tiramisu, I was hooked! It was at a tiny pizza shoppe called Bambinos in Tomahawk Wisconsin. I thought it was a very hard dessert to make but it isn’t! You can find my traditional Tiramisu recipe in Keto Restaurant Favorites cookbook but if you want to make a Tiramisu Fudge for the holidays, try this recipe! It is a hit with my boys who are traditional Ethiopians and LOVE coffee!
Tiramisu Fudge
Ingredients
- 1 cup heavy cream
- 8 ounces mascarpone or cream cheese, softened
- 1/4 cup decaf espresso
- 1/2 cup Natural Sweetener
- 1 teaspoon stevia glycerite
- 1/2 teaspoon rum or Kahlua extract
- 4 ounces unsweetened baking chocolate chopped fine
CREAM LAYER:
- 1 cup mascarpone or cream cheese, softened
- 1/4 cup Natural Sweetener
- 1/2 teaspoon rum or Kahlua extract
GARNISH:
- Unsweetened cocoa powder for dusting
Instructions
- Place a piece of parchment paper into an 8x8 inch pan.
- Grease the parchment lightly for easy removal.
- In a small saucepan over medium heat, stir together the heavy cream, mascarpone, espresso, natural sweeteners and extract.
- Bring to a light simmer then remove from heat and add the finely chopped chocolate. Stir until smooth and the chocolate is totally melted.
- Pour chocolate mixture into the prepared pan and spread evenly to the edges. Place pan into the freezer for about 30 minutes or until firm.
- Meanwhile, place softened mascarpone in a small mixing bowl. Stir in natural sweeteners and extract.
- Remove chocolate layer from freezer and mascarpone layer overtop, spreading to the edges. Sprinkle with unsweetened cocoa powder.
- Cover and refrigerate until set, about 2 hours or overnight. Cut into 24 squares.
Nutrition
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Where can I get rum or Kahlua extract?
Most stores have rum extract like this one:
http://amzn.to/2CYbZpV
There is Kahlúa flavored coffee. You could substitute it for the decaf espresso. Kahlúa doesn’t come in a decaf. Keurig also has kcups Kahlúa flavored. I have purchased these from Kroger-Tuesday Morning-TJMaxx. I’m sure other stores carry it too.
The recipe sounds great! Where can I get Kahlua extract?
Most stores have rum extract like this one:
http://amzn.to/2CYbZpV
I worked as a barrista for 5 years and loved that job. And Tiramisu is one of my two fave desserts in the world (the other being Creme Brulee). Where does one get them extracts? Thank you!
Most stores have rum extract like this one:
http://amzn.to/2CYbZpV
Looks delicious! I want to make it. Please share the nutritional information. How many carbs per square?
Added above.
This recipe looks amazing…Just wondering if I can substitute cocoa powder in place of the baking chocolate…I found this substitution guide…
“To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or oil. Dissolve the cocoa in liquid that is already used in the recipe”
That should work. 🙂
For the cream layer the directions say to mix espresso powder but I do not see the amount in the ingredient list
That was a typo. I fixed it above. Thanks!
I made this no it tastes amazing, but it never set up. It melts as soon as I take it out of the freezer. No way to put it in the refrigerator. What am I doing wrong ?
What part melts? Topping or all of it?
And did you use mascarpone or cream cheese?
This is was my exact question. I made this recipe yesterday , by the way its amazing but it never set. the bottom layer is liquid the top cheese layer is hard. I used coffee liquor instead of extract. Do you thing that could be it?
Oh and I used Mascarpone for both layers.
Thanks
The bottom melts. I used mascarpone for both.
Hmm, sorry. Maybe try a bit less cream (like 3/4 cup).
Hi Maria,
After my husband had two “events” with blood clots, we have embarked on the ketogenic eating path. We have given up wine, grains and sugars, including lactose and fructose. The recipes are delicious and we are sated each day…and it’s a blessing.
However, I need guidance on making the mayo…I have put all ingredients into a quart jar (because my immersion blender –Braun) won’t fit into a pint-sized jar and patiently blended–far more than a minute–to raise the blender to the top. It looks like yellow MCT oil when I’m finished–nothing creamy about it. My arms begin to ache holding it that long. It is not “simply” for me 🙁
What am I doing wrong?
Trudy Rammon
Columbus, OH