Cherry Almond Tiramisu (Lower Sugar)

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“Tiramisu is one of my all time favorite desserts, but I thought it needed a little twist, and maybe a little less sugar. Replacing most of the sugar in the traditional recipe with Splenda cuts down on the sugar rush, but still keeps the texture of the real thing. If you're concerned about fat, you can skip the egg yolks, but I think they add a nice creaminess that's missing without.”
1hr 30mins

Ingredients Nutrition


  1. Mix egg yolks, sugar and Splenda in a metal bowl, and whisk until thick and pale yellow. It may not come together immediately, and may look too thick, but keep stirring, it does work after a few seconds.
  2. Place bowl over a saucepan of simmering water, and reduce heat to low. Cook, stirring constantly for 8 to 10 min, or until mixture is smooth, and falls in ribbons from the whisk. Set aside to cool.
  3. When egg yolks are cooled to room temperature, thoroughly beat in mascarpone, followed by about 2/3 of the whipped cream, and almond extract.
  4. Mix Amaretto and espresso or coffee.
  5. Line the bottom of a 3 quart casserole dish with half of the lady fingers, and brush with amaretto coffee. Layer on half of the egg yolk mixture, and half of the cherries, repeat layers. Top with remaining whipped cream and slivered almonds. Garnish with some whole cherries if you happen to have some left over.
  6. Chill at least one hour, or until tiramisu has firmed up enough to make pretty slices.

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