Sweet Treat: Guilt-Free Tiramisu

Whip up this guilt-free tiramisu recipe to reward your training.

This modified recipe for tiramisu should lift your spirits and your energy levels. It includes protein-packed almond flour, extra protein and omega-3’s from chia seeds and good-for-you Greek yogurt.

Ingredients

For the filling:
⅓ cup chia seeds
½ cup almond milk
1 tsp almond extract
1 T confectioner’s sugar
½ cup plain Greek yogurt

For the cake:
4 eggs, separated
2 T lemon zest, packed
½ cup sugar, divided
1½ cups almond flour
1 tsp baking powder
1 tsp white or cider vinegar
Pinch of salt

For the crunchy almond layer:
¾ cup slivered almonds
2 T brown sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt

Also:
3 T instant coffee or espresso powder dissolved in 1/3 cup hot water
¼ cup cacao powder (or unsweetened cocoa powder)
1 pint strawberries, sliced
Cacao nibs (optional)

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Directions

To make the filling: In a small bowl combine chia seeds and almond milk. Refrigerate for at least 3 hours. Note: This keeps in the fridge for up to a week and is great in oatmeal and smoothies. Once the chia seeds have expanded into a pudding-like consistency, add the almond extract and the confectioner’s sugar to the mixture, and stir thoroughly. Add in the Greek yogurt. Stir to combine. Set aside.

To bake the cake: Preheat oven to 350 degrees. Line a sided cookie sheet with parchment paper, spray the paper with nonstick cooking spray or grease with butter. In a large bowl, stir with a wooden spoon or whisk together the egg yolks, lemon zest and ¼ cup sugar until smooth. In a separate bowl blend the almond flour and baking powder. Add the flour mixture to the egg yolk mixture and beat until just smooth. In a clean bowl, beat the egg whites with an electric mixer. When bubbles form, add the pinch of salt and the vinegar. As the egg whites begin to increase in volume, sprinkle in ¼ cup of sugar, a little at a time, as you continue to beat the egg whites, until soft peaks form. With a rubber spatula, fold the beaten egg whites into the almond mixture. Start with a small amount of egg whites to loosen up the almond flour mixture, which can become firm. Then add the egg whites in large scoops, folding to incorporate all. Pour the batter onto the prepared cookie sheet and place in oven. Bake for 20 minutes (until edges are golden brown). Remove from the oven and let cool. Slice the cake into serving-size rectangles. Set aside.

To prepare the almonds: In a skillet over medium heat, dissolve the brown sugar in 2 tablespoons water. Add in the spices and almonds, and simmer gently, stirring constantly. When most of the water is absorbed, spread the almonds onto a piece of parchment paper and allow to cool and dry completely. The almonds will be sticky.

To assemble: Place one piece of cake on a plate. With a pastry brush, brush the top of the cake with the dissolved coffee. Layer clusters of candied almonds, then sliced strawberries. Spoon the filling on top and dust with cacao powder (a tea strainer gives an even dusting). Repeat. Top with a few cacao nibs and a whole strawberry.

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