Cranberry Tiramisu (gluten-free, Diabetic-friendly)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 9
• 2 1/2 gluten-free flour, mix (i used 1 1/2 cups almond flour, 3/4 cup oat flour, 1/4 cup coconut flour, and 1 tsp xanthan gum)
• 1 teaspoon baking powder
• 1/2 cup erythritol, xylitol (i used erythritol) or 1/2 cup coconut sugar (i used erythritol)
• 2 eggs, beaten
• 1/3 cup milk (i used almond milk) or 1/3 cup non-dairy milk (i used almond milk)
• 100 ml water
• 1 cranberry tea bag (i used lipton cranberry pomegranate green tea)
• 1 teaspoon erythritol, xylitol or 1 teaspoon coconut sugar
• 2 cups cranberries
• 3/4 cup water
• 1/2 cup erythritol, xylitol or 1/2 cup coconut sugar
• 1 pinch salt
• 1 lime, juiced
• 2 teaspoons potato starch
• 2 egg yolks (optional)
• 8 ounces mascarpone cheese
• 3 tablespoons and 1 tsp
• 1 teaspoon vanilla extract
• 1/4 cup erythritol, xylitol or 1/4 cup coconut sugar
• 300 ml whipping cream

Recipe

• 1 preheat the oven to 350ºf/180ºc degrees. line an 8 x 8 inch (20 cm x 20 cm) pan with parchment paper.
• 2 in a bowl, combine flour mix, baking powder, sugar, and eggs and mix well. gradually add milk until all the dry ingredients are mixed.
• 3 transfer the batter to the lined pan and bake for 20 minutes.
• 4 lift the sponge along with parchment paper from the pan and place it on a rack to cool.
• 5 while baking the sponge, boil 100 ml water and place a tea bag to make tea. add 1 tsp of sugar.
• 6 also while baking, combine cranberries, water, sugar and salt in a saucepan.
• 7 bring to a boil, reduce heat to medium heat and cook for 5 – 10 minutes until cranberries are soft.
• 8 in a small bowl, combine 2 tablespoons lime juice and potato starch and add to the pan. keep stirring for 1 minutes until it is thickened. turn off the heat and cool.
• 9 in a medium bowl, place egg yokes (if using), cheese, , vanilla extract, and sugar and mix well.
• 10 in a separate bowl, beat whipping cream until it forms a peak.
• 11 add the cheese mixture and beat again until it forms a peak.
• 12 cut the sponge in half horizontally to create 2 sheets of sponge.
• 13 place one sheet of sponge in the 8 x 8 inch pan with a cut side up.
• 14 using a brush, soak the sponge with the cranberry tea.
• 15 pour a half of the cream over the sponge and spread evenly.
• 16 place another sheet of sponge on top with a cut side up and soak sponge with the tea.
• 17 pour the remaining cream over the sponge and spread evenly.
• 18 place the cranberry topping evenly on top. cover and refrigerate for several hours or overnight.
• 19 infuse love, cut and serve!