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Tiramisu picture


I’m not embarrassed to say that this is an amazing version of that classic Italian dessert. I promise you, it’s as good as one that’s loaded with carbs.

Serves 6
Cooks in
Difficulty Medium


For the coffee and walnut cake:

150g vegetable oil, plus extra for oiling
100g ground almonds
90g ground flaxseed
50g erythritol, sugar replacement
7g good-quality instant coffee, preferably Nescafé Azera Intenso
1 tsp bicarbonate of soda
50g walnut oil
150g grated Granny Smith apple
4 large free-range eggs, lightly beaten

For the mascarpone cream:

400ml double cream
260g mascarpone
60g erythritol, sugar replacement
2 large vanilla pods, split lengthways, seeds scraped out

For the coffee:

6 espressos or strong coffee made with good instant coffee

For the topping:

2 tbsp cocoa powder
2 tbsp roughly crushed coffee beans
50g dark chocolate, 80% cocoa solids


1) Preheat the oven to 120C/ fan 100C/gas ½. Lightly oil a 450g loaf tin or 20cm springform cake tin and line with baking parchment, then oil the parchment.

2) For the cake, tip the oil into the bowl of a standing mixer fitted with the paddle attachment. Add the almonds, flaxseed, erythritol, coffee, bicarbonate of soda, walnut oil, apple and eggs. Beat on medium-low speed to a light batter.

3) Pour into the prepared tin and bake for 1 hr, until a wooden skewer inserted into the centre, comes out clean. Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely.

4) For the mascarpone cream, place the cream, mascarpone, erythritol and vanilla seeds in a bowl and beat until smooth.

5) Cut the cake into 1cm slices and arrange a layer in each of 6 serving glasses. Spoon about 1 tbsp espresso over each, then cover with a layer of the mascarpone cream. Repeat the layers (cake, coffee & cream) three more times, ending with a cream layer.

6) Sprinkle over the cocoa powder and coffee beans, then grate the chocolate over the top. Chill for at least 3 hrs or up to 2 days.

7) Take the tiramisu out of the fridge about 20 mins before serving.

Recipe credit: Tom Kerridge's Dopamine Diet (Absolute Press, 2017)
Image credit: © Christian Barnett

Recipe cta

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