Glenda Thompson 
Transport your taste buds to the heart of Italy with this luxurious and irresistible Diabetic-Friendly recipe for Tiramisu Semifreddo!
This recipe captures the essence of the classic Italian dessert while using natural sweeteners like Allulose or monk fruit extract and nutrient-dense almond flour to create a guilt-free indulgence.
The creamy, velvety texture of the semifreddo is infused with the rich flavors of espresso and cocoa, creating a harmonious balance that will delight your taste buds. While the addition of almond flour not only provides a boost of healthy fats but also adds a subtle nutty flavor that complements the coffee and chocolate notes perfectly.
Whether you’re looking to impress dinner guests or simply treat yourself to a decadent dessert, this Tiramisu Semifreddo is sure to become a new favorite.
Ingredients
Almond Flour Sponge Cake
– 4 large eggs, separated
– 1/4 cup Allulose or 1 tsp monk fruit extract
– 1/2 cup almond flour
– 1/4 tsp salt
– 1 tsp instant espresso powder
– 1 tsp unsweetened cocoa powder
Semifreddo
– 1 1/2 cups heavy cream
– 1/2 cup Allulose or 2 tsp monk fruit extract
– 1/2 cup mascarpone cheese, softened
– 1 tsp vanilla extract
– 1/4 cup strong brewed espresso, cooled
– 2 tbsp unsweetened cocoa powder
Instructions
1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, allowing the excess to hang over the sides.
2. For the almond flour sponge cake, beat the egg yolks and Allulose or monkfruit extract in a large bowl until light and fluffy.
3. In a separate bowl, whisk together the almond flour, salt, instant espresso powder, and cocoa powder.
4. Fold the dry ingredients into the egg yolk mixture until well combined.
5. In another bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no streaks remain.
6. Pour the batter into the prepared loaf pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
7. For the semifreddo, whip the heavy cream and Allulose or monk fruit extract in a large bowl until stiff peaks form.
8. In a separate bowl, beat the mascarpone cheese and vanilla extract until smooth.
9. Fold the whipped cream into the mascarpone mixture until well combined.
10. Cut the cooled almond flour sponge cake into 1-inch cubes and arrange half of them in the bottom of the loaf pan.
11. Brush the cake cubes with half of the cooled espresso and sprinkle with 1 tablespoon of cocoa powder.
12. Spread half of the semifreddo mixture evenly over the cake cubes.
13. Repeat the layers with the remaining cake cubes, espresso, cocoa powder, and semifreddo mixture.
14. Cover the loaf pan with plastic wrap and freeze for at least 6 hours, or preferably overnight.
15. When ready to serve, use the overhanging parchment paper to lift the semifreddo out of the pan. Slice and serve immediately, garnished with additional cocoa powder or shaved sugar-free chocolate, if desired.
