This dessert is absolutely gorgeous and is something you would definitely be lucky to find in a fine restaurant. Marymc outdid herself on this recipe!
marymc’s Oopsie Roll Almost Tiramisu
Okay, set aside about a cup or so of your morning coffee, or make some from instant, but either way, let it cool down. Take your favorite Revolution Roll recipe (Cleo’s Oopsie would be an excellent choice) except add a teaspoon of vanilla and extra sweetener in with the yolks and cream cheese. I sweetened this one with one tablespoon of the DaVinci’s Delce de Leche and it was nowhere near sweet enough, so next time I may just do the Sugar Twin or Splenda instead, or add extra DaVinci’s. Blend together the yolks, vanilla, sweetener and cream cheese (or whatever you’re using) and of course, whip up your whites with the cream of tartar. I had doubled the original Dr. Atkins RR recipe, but it was really a bit much and made for a pretty thick “cake.” Maybe could have gotten by on a single recipe for a thinner layer. Fold the yolk mixture carefully into your whipped up whites as usual. Butter up a long (10 x 13” or so) baking pan really well and spread your batter in there, smoothing out the top. Bake at 300 degrees for about 45 minutes. I swear this smells like a cake baking!! Remove from the oven and let it cool thoroughly.
Once cooled, whip up about a cup of heavy cream, with sweetener – again I used DaVinci’s Delce de Leche, 2 tablespoons this time, and this was really good. I folded in some sour cream that I made out of pureed cottage cheese and lemon but think using mascarpone (which I will buy next time I try this) or even more cream cheese or store bought sour cream would’ve been much better here. The sweetness in the whipped cream was good with the 2 tablespoons. When your RR cake has cooled, slice it in half down the center and then divide each half into 8 fingers (4 long sections then sliced in half).
Butter a loaf pan and then line it with parchment paper, leaving some excess over the sides so that you have some handles to pull the dessert out with later. Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight. Carefully lift dessert out of the pan, slice, serve and enjoy!
**notes: It looks pretty good doesn’t it? Well, the “roll” part needed to be much, much sweeter, so I ended up sprinkling some Sugar Twin on that slice you see (which ended up being my breakfast ), and it needs some other tweaks and improvements, but that may take some time. I’m not sure of the carbs yet but this isn’t something I want to make a major food group or anything!! So, in other words… it’ll be awhile before I experiment with it again. Here’s what I did.
Oh my goodness, that looks delish! No way could I even make that one time, I know I would be eating it far to often!
Isn’t it so beautiful it hurts? I just keep looking at that and thinking, “That came from a roll I use to eat hamburgers?!”
It’s amazing how versatile foods can be!
I am with you regarding eating it… we’ll all have to meet up for lunch sometime and share one– it will keep us all honest.
Ok,, I made this last night. I was not sure on how much sour cream to use because it is not listed but the cream part turned out pretty good. The fingers ended up soggy. The soggy coffee taste was not to good. The coffee did nothing for it. I am sure my husband will like it tonight. But when trying it this morning I ended up just eating the cream part. I think the fingers need to be done different. I would give it one starr out of a 5 starr rating.
I haven’t tried these YET but maybe instead of dipping the fingers in the coffee try adding coffee with the whipped cream so that it would still have the coffee flavor of tiramisu without the sogginess.
Cherrydoll–that is a brilliant idea!
I am also thinking someone could add the slightest bit of coffee grounds or coffee-flavored Davinci’s syrup to their Oopsies.
Used some instant espresso, vanilla, erythritol in the oopsie batter. Letting it dry out on a rack for a day. Added a splash of rum to sour cream/cream cheese/heavy whipped cream combo. Too lazy to go out for mascarpone. mmmmmm
I've been wondering what to do with the random mascapone in my fridge. I will experiment with this one as I love tiramasu. Can't help feeling that with the coffee needs to go some sumptuous liqueur like tia maria. It would be worth the carb count I think. Also instead of cutting it into fingers I will just cut out a sheet of thin oopsie the size of the loaf pan (unless that's what you meant anyway but I thought you were cutting it into smaller fingers). Or maybe I'll get some glasses and make a few individual ones…. This and a lasagne are my next projects then. Thanks again for this blog Cleo. I haven't cheated on low carb since I found it. By the way, I made a pizza last night out of ground almonds, egg whites and cream cheese and it turned out alot better (more bready but light because of the egg whites) than my cauli one, and alot quicker as I did it in the mircowave before browning it slightly under the grill before putting on the topping and grilling it again. I put a few herbs in and some garlic powder and just spread it thin on a plate, nuked it for a few mins then flipped it and grilled the soggy side.
danyelle, I am so very, beyond words, proud of you for your hard efforts and your ingenuity! I am also honored that you say I'm a part of your success, however small it is (because I know the hard work rests with you!). Keep working it! Love you!
Hey, would it be possible to get the exact amount of ingredients? And which one is it; Revolution Roll recipe (Cleo’s Oopsie would be an excellent choice)? Can’t seem to find it in your index.
Thanks in advance
Hi, Jennie! I posted this back in the days before I posted actual recipes. I’ll point you to this one instead for no, while I work out the particulars on this one: https://yourlighterside.com/kristas-terrific-tiramisu/
Great, thanks Jamie. 🙂
Now, where I live we don’t have Splenda, but I suppose I can use Sukrin?
I am not sure what Sukrin is, so I googled. That looks fine with me based on what I’m seeing.
I would have thought Sukrin was in US too. But awesome I can use it.
I was going to ask you if you could come up with a tiramisu…shoulda known you were WAY ahead of me! <3