A Poet's Tiramisu

Tiramisu, which literally means "lift me up," is a decadent Italian dessert  with layers of creamy mascarpone cheese, lady fingers infused with a  mixture of coffee and liquor, and topped with a delicate dusting of rich cocoa powder and shaved chocolate.
This recipe, a light, lyrical version of the traditional favorite, hails from my famous poet sister-in-law, Kathy.  Check out some of her poems here. It’s made with Stevia instead of granulated sugar and not only is it delicious, it is also low in sugar calories and is perfect in terms of sweetness. Kathy brought this to my parent's house for Christmas dinner in 2015. Everyone loved it so much that I've been meaning to post the recipe for some time.   So finally here it is.  Enjoy and have some guilt free tiramisu --well almost guilt free.
Adapted from Giada de Laurentiis
Makes 6 servings


  • 6 egg yolks
  • 4 teaspoons Stevia, divided
  • 1 pound mascarpone cheese
  • 1 cup heavy whipping cream
  • 1-1/2 cups strong espresso, cooled
  • 2 teaspoons marsala wine
  • 1 tablespoon unsweetened cocoa
  • 24 packaged ladyfingers
  • 1/2 cup bittersweet chocolate shavings, for garnish


Step 1: In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and 1 tablespoon Stevia until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. Set aside.
Step 2: Add 1 teaspoon of Stevia to the heavy whipping cream. Beat heavy whipping cream to stiff peaks.  Fold whipped cream into mascarpone mixture.
Step 3:  In a small shallow dish, add remaining espresso and marsala wine. Place ladyfinger on the bottom of a 13 X 9 inch baking dish (or as pictured above, in individual serving bowls), breaking them in half if necessary in order to fit the bottom. Drizzle a spoonful of espresso-marsala mixture over each ladyfinger. Sprinkle unsweetened cocoa over ladyfingers.
Step 4: Spread evenly 1/2 of the mascarpone-whipped cream mixture over the ladyfingers. Arrange another layer of ladyfingers, drizzle the espresso-marsala mixture over the ladyfingers, sprinkle with unsweetened cocoa and top with remaining mascarpone mixture.
Step 5: Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
Step 6: Before serving, sprinkle with chocolate shavings.

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