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Sugar-free tiramisu cake in elegant serving
Layered sugar-free tiramisu cake with coffee-soaked sponge

Sugar-Free Tiramisu Cake

Author: Flavelo
Recipes Cakes and Desserts
The biggest challenge in sugar-free baking is not replacing sweetness, but replacing the physical properties of sugar (water binding, caramelisation, structure building). In this recipe, we use erythritol, which is chemically a sugar alcohol (polyol). Since it doesn't caramelise, the batter remains paler, and dosage must be watched as excess amounts have a cooling aftertaste and tend to crystallise in cold cream.
🕒 Prep Time 35 mins
🍳 Cook Time 25 mins
⌛ Total Time 4 hrs
🍽️ Servings 8 servings
🔥 Calories 290 kcal
🌍 Cuisine Italian / Dietary

Ingredients

Equipment Needed

  • Cake tin (22 cm)
  • Electric whisk
  • Silicone spatula
  • Coffee maker

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Preheat the oven to 170°C (wholemeal flour burns faster). Grease the tin. Beat the butter with half the erythritol (60g) until fluffy.

Tip: Erythritol doesn't melt like sugar, but rubbing with butter (aeration) works here too to introduce air.
2 ✓

Add eggs one by one, then mix in flour and baking powder.

Tip: Wholemeal flour results in a heavier, denser batter, this is normal.
3 ✓

Bake for approx. 25 minutes (skewer test). Allow to cool completely.

Tip: The sponge colour may remain paler due to lack of sugar (no Maillard reaction).
4 ✓

Cream: Whip the cream. Mix the mascarpone with the remaining powdered erythritol and vanilla, then fold in the whipped cream.

Tip: Do not overmix mascarpone with a machine as fat molecules will separate and turn to butter (gritty texture). Only by hand or very slowly!
5 ✓

Cut the cooled sponge in half. Drizzle the bottom layer with half the coffee.

Tip: The fibres of the cake absorb the coffee, making it moist (absorption).
6 ✓

Spread half the cream, then the second layer, drizzle, and remaining cream.

Tip: Layering gives tiramisu its character.
7 ✓

Dust with cocoa powder and chill for at least 3 hours.

Tip: The bitterness of cocoa powder is needed to counterpoint the sweet cream.

Recipe FAQ

Why is the cream crunchy?
Erythritol dissolves poorly in fat (mascarpone), mostly only in water. If there isn't enough water in the cream, it recrystallises. Solution: Use powdered erythritol, or dissolve in a little liquid beforehand!
The sponge is dry.
Wholemeal flour absorbs more liquid. Soak generously with coffee!

Ingredients

  • 150 g Wholemeal wheat flour (or almond flour)
  • 120 g Erythritol (powdered)
  • 100 g Butter (room temperature)
  • 3 whole Eggs
  • 1 sachet Baking powder
  • 250 g Mascarpone
  • 200 ml Whipping cream
  • 150 ml Strong black coffee (cold)
  • 20 g Unsweetened cocoa powder (for dusting)
  • 1 tsp Vanilla extract