I just received the most righteous email from a friend from Pittsburgh named Krista.
I started reading your blog a couple of weeks ago after seeing on Tom Naughton’s blog (fathead-movie.com.) Your recipes are fantastic!! Yum Yum! Pizza on low carb! I was ecstatic.But I’m a food snob, and I’ve been missing some fancy -type desserts. I’m all for easy sometimes, but sometimes I like putting some effort in. I came up with the recipe below using your Oopsies, and OMG! It tastes just like it came from a high-end Italian place. It’s so good, I just had to email you to let you know that you inspired this! Thanks so much!-KristaPittsburgh
Lost 21 lbs low-carbing since 5/31/11
Well, hot diggety desserts, Batman! I was pretty excited, to say the least. And a little hungry. But mostly excited. And a middle bit hungry. And eciteded. And hungry. And I loved seeing she’s lost 21 pounds. Work it, honey.
Krista’s Pretty Terrific Tiramisu:
Tiramisu
4 egg yolks
8 packets Splenda (or equivalent sweetener)
1/3 cup whole milk
8 oz mascarpone cheese (can sub cream cheese if it’s too expensive, but it won’t taste the same)
1 cup heavy cream
1/2 tsp vanilla extract
1/4 to 1/2 cup very strong coffee, room temperature (just set some aside from the morning. I used chocolate-flavored coffee)
1 to 2 Tbsp rum
One 8X8 Oopsie cake (see below)
1 Tbsp unsweetened cocoa powder
8 packets Splenda (or equivalent sweetener)
1/3 cup whole milk
8 oz mascarpone cheese (can sub cream cheese if it’s too expensive, but it won’t taste the same)
1 cup heavy cream
1/2 tsp vanilla extract
1/4 to 1/2 cup very strong coffee, room temperature (just set some aside from the morning. I used chocolate-flavored coffee)
1 to 2 Tbsp rum
One 8X8 Oopsie cake (see below)
1 Tbsp unsweetened cocoa powder
1. Whisk yolks, sweetener and milk together in a small pan over medium heat until light and fluffy and hot. Then keep whisking for another minute. This will take a few minutes, but don’t stop whisking, or you’ll get scrambled eggs.
2. Take the mascarpone out of the fridge to soften and put the yolk mixture in the fridge to cool (at least half an hour, preferably more).
3. Then, whisk heavy cream and vanilla extract to make whipped cream. Set aside. Take the yolk mixture and mascarpone and whip those together. Set aside.
4. Combine coffee and rum. Set aside.
5. Take the Oopsie cake and split in into two layers, just like you would a normal cake.
6. Assemble: Place the bottom layer of the cake into an 8X8 pan, cut side up. Brush or sprinkle half the coffee mixture all over the cake (be generous, don’t miss spots). Spread half the mascarpone mixture over that, then half the whipped cream. Place the top of the cake on that, cut side up, then brush the rest of the coffee on, then the mascarpone, then the whipped cream.
7. Using a small sieve, dust the cocoa on the top very generously (use it all!).
8. Refrigerate overnight, or at least 4 hours.
Nutritional Information: Makes 9 pieces, approx. 4g carb in each slice
Oopsie Cake (Modified “oopsie roll”)
Ingredients:
5 eggs, separated
5 oz cream cheese, cut into pieces (from the fridge, do not soften)
1/4 tsp cream of tartar (optional, but it does work better with)
1 tsp vanilla extract
Artificial sweetener (I used 3 packets Splenda)
Directions:
Whisk the 5 egg whites in a large, clean bowl with the cream of tartar until stiff peaks form. Set Aside. In another bowl (you can use the same mixer if you do the whites first), combine the yolks, cream cheese, vanilla, and sweetener until well mixed (there may be bits of white, though). Pour the yolk mixture in to the whites and fold very gently until fully combined, being careful not to break down the egg whites. Line an 8X8 pan with parchment paper or grease *very* well, and bake at 300 degrees until golden brown on top (about 30 minutes or could be much more, depending on humidity). Let cool in pan. Remove from pan and set on the counter or rack overnight (or a few hours) to dry out some. Do not refrigerate.
Nutritional information for the entire recipe: Calories: 2,022, Carbohydrates: 12 g, Fiber: 0 g, Net Carbohydrates: 12 g, Protein: 53 g, Fat: 186 g
You're killing me with all these great recipes!! I want to try them ALL!!!!LOL!
I Love TIRAMISU. Thanks for sharing 🙂
I tried it!!!! OMG – my husband doesn't really care for tiramisu (says they are too soggy, not enough flavor). This coming from a man who LOVES coffee. Well, I drove by starbucks and picked up a quad (2 shots) & used one shot (2oz) for the recipe…OMG. Sooooo good even my husband loved it!!
10 stars for this one! Way to go Krista!
I have made a similar one many times. There was a recipe somewhere on the low carb friend's forum…. It used low carb almond cake instead of oopsies, but I have tried it both ways and the oopsie one is far superior IMHO.
Also, I use a little liqueur. It's worth the extra carbs. (Or a tiny dribble of sweet port works. Or some dark rum.) But then again I save a few carbs as I use cream instead of milk for the custard part. And more importantly (i.e. why I am writing this comment) I put a little of the dark mixture (coffee, vanilla essence, and liqueur or whatever flavour you're using) in the oopsie mixture to give it a flavour. That saves it tasting so eggy. I mean with a bacon burger it doesn't matter if the oopsies taste eggy, but with this dessert a bit of flavour in the oopsie mixture transforms it.
Finally (and then I'll stop rambling I promise), the reason why I have made this MANY times is because carbivores (i.e. "normal" folk who aren't low carb) love it and don't even realise it is low carb! The very reason I swapped the almond cake for oopsies the first time I did it was because we were entertaining a couple and one of them had a nut allergy! Nut allergy!! I thought it was a disaster because I always get through such occasions by pulling out a rich mascapone and cream cheese no bake cheesecake with an almond base! Fortunately the Nut-free Oopsie Tiramisu did the trick and they never even realised it was low carb and were surprised I was having some (for the dinner part I usually cook potatoes or pasta for the carbivores and don't have any myself, just veggies so when it came to dessert time they thought I'd fallen off the wagon!)
Ramble over.
Great blog by the way.
Peace out.
Regards,
Danyelle (UK, Low carb since Oct 2009, "cured" my pre-diabetes and currently maintaining 30lb weight loss with High Fat Low Carb WOE – hence my enthusiasm for full fat mascapone!)
Do you have to use rum? Can you substitute rum extract?
I'm sure you "could" use an extract, but run is no carbs, unless you have an alcoholic in the house or something.
This sounds great! I think I will try making it, but substitute in some homemade low-carb Kahlua (Mockahlua from 500 Low Carb recipes by Dana Carpender, my new favorite cookbook author) rather than the rum…or maybe serve it with a shot for a truly decadent after dinner experience!
OH. MY. Garsh. I miss Tiramisu. This looks amazing. Making this ASAP.
It seems tasty.what kind of cream cheese do u use? Philadelphia for example? Is it ok?
Hi! Yeah, I love Philadelphia. the better cream cheeses also tend to have the least sugar in them.
I made the oopsie cake tonight. It isn't very high. It seems thin and I'm afraid to cut it in two pieces. I didn't use cream of tartar because I don't know it here in Greece. Should the cake be hard or very high? Thanks in advance
The layers tend to be thinner. Good question! All the cream of tartar really does it to help stiffen the whites. It won't do too much to add loft.
WHAT WAS THE OOPS IN THE OOPSIE ROLL??? HMMMM???
I love the hugs and cookies! Nom nom. The oops was my not paying any attention to what I was doing in the kitchen, and I ended up with the roll now known as the "oopsie roll". It ended up being pretty cool, but it definitely was born from being a mental spaz.
When I was out of cream of tartar, I substituted white vinegar and it worked great.
That is a great substitute! Vinegar is totally delicious.
Do you think you could use a VitaMix machine to do the first part with the yolks, sweetener and milk? This machine is suppose to heat up to smoking hot. Or could it be done in the microwave if you stop it ever minute and whisk the mixture?
I am thinking it would be a lot trickier in a microwave or a Vitamix, but you might be able to do it so long as you don’t overheat the eggs and milk. Another option might be to use the oven to heat, and stir occasionally.
I am a recent low carb convert and am still a little scared of high fat foods, however this looks amazing. I have made my first batch of oopsie rolls and they turned out beautifully. I am writing to say that instead of cream of tartar (they didn’t have it in the small supermarket that I went to for cream cheese) I just squeezed in some lemon juice instead. I know that the cream of tartar is acidic and helps to denature the albumin so any cooking acid should do the same job.
Great site, I’m still coming to terms with the higher amounts of fat you seem to be able to consume on a low carb diet!
Welcome, Jane! It is hard to overcome those thoughts about fat, isn’t it? It is so nice to meet you.
I have a question. This looks great and I am on a Primal diet, not atkins, but that means I don’t use artificial sweeteners. Could I use a liquid sweetener instead, or would that make this too runny, or keep it from thickening? I’m talking about honey, stevia syrup or coconut nectar type things. Thanks.
Hi, Megan! for that little sweetener, I’d say use the honey or coconut nectar. You should be fine! It’s a really small amount and the mascarpone is thick enough to handle it.
Great, thanks!
hi how many net carbs for this recipe? thanks
Good morning! Can I use the neufchatel cream cheese lr does it need to be real? Thanks!
Hi! I would say so, absolutely.
Thank you! So sorry for the multiple posts (between here and facebook they weren’t showing on my tablet)
Technology. It’s wonderful and annoying. I am glad you got the information you needed!
What could I use instead of rum? Could I just eliminate that if I don’t mind not having the flavor?
OMG this is an amazingly delicious recipe!!! I made it for my MIL’s birthday, and it was a hit! I admit that I was a little skeptical about how well it would turn out, given the nature of the oopsie cake. I was happily surprised at how much it tastes like the real deal. If I hadn’t made it, I’d never believe that it is low-carb! So so so good. Definitely keeping this recipe in my arsenal 🙂
YAY! That is so awesome to hear! Thank you for sharing 🙂
Made this recipe and it is unbelievably decadent and delicious. I couldn’t tell it was not a traditional recipe. Sooo good I just had a big piece for lunch!
Your recipe looks awesome and I’d like to try it. I don’t use artificial sweeteners. What would be the equivalent amount of either real sugar or powdered sugar, and which one would be best? TYSM
I made this and it is wonderful!!! Make sure the coffee is strong so you can taste it!