Oopsie Roll Almost Tiramisu

I saw this recipe on The Lighter Side of Low-Carb web page and it looked so good!!


Here is her recipe and I will break down what I did below that:

marymc's Oopsie Roll Almost Tiramisu

Okay, set aside about a cup or so of your morning coffee, or make some from instant, but either way, let it cool down. Take your favorite Revolution Roll recipe (Cleo’s Oopsie would be an excellent choice) except add a teaspoon of vanilla and extra sweetener in with the yolks and cream cheese. I sweetened this one with one tablespoon of the DaVinci’s Delce de Leche and it was nowhere near sweet enough, so next time I may just do the Sugar Twin or Splenda instead, or add extra DaVinci’s. Blend together the yolks, vanilla, sweetener and cream cheese (or whatever you’re using) and of course, whip up your whites with the cream of tartar. I had doubled the original Dr. Atkins RR recipe, but it was really a bit much and made for a pretty thick “cake.” Maybe could have gotten by on a single recipe for a thinner layer. Fold the yolk mixture carefully into your whipped up whites as usual. Butter up a long (10 x 13” or so) baking pan really well and spread your batter in there, smoothing out the top. Bake at 300 degrees for about 45 minutes. I swear this smells like a cake baking!! Remove from the oven and let it cool thoroughly.

Once cooled, whip up about a cup of heavy cream, with sweetener - again I used DaVinci’s Delce de Leche, 2 tablespoons this time, and this was really good. I folded in some sour cream that I made out of pureed cottage cheese and lemon but think using mascarpone (which I will buy next time I try this) or even more cream cheese or store bought sour cream would’ve been much better here. The sweetness in the whipped cream was good with the 2 tablespoons. When your RR cake has cooled, slice it in half down the center and then divide each half into 8 fingers (4 long sections then sliced in half).

Butter a loaf pan and then line it with parchment paper, leaving some excess over the sides so that you have some handles to pull the dessert out with later. Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight. Carefully lift dessert out of the pan, slice, serve and enjoy!

**notes: It looks pretty good doesn't it? Well, the "roll" part needed to be much, much sweeter, so I ended up sprinkling some Sugar Twin on that slice you see (which ended up being my breakfast ), and it needs some other tweaks and improvements, but that may take some time. I'm not sure of the carbs yet but this isn't something I want to make a major food group or anything!! So, in other words... it'll be awhile before I experiment with it again.

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To make fingers:

6 eggs

1/3 cup of Splenda

3 oz cream cheese

One scoop of Vanilla Whey Protein

1/8 tsp of cream of tarter

1 tsp of vanilla

salt

pre heat oven to 350

whip up egg whites and cream of tarter in mixer until light and fluffy. In another bowl mix your whey protein, salt, chopped up cream cheese, Splenda, vanilla and egg yellows. use a fork to mix , this will take a little while. Then carefully mix the batter with the eggs whites. Then spread out into a cookie sheet with sides. Then bake for 20 to 25 mins.

Then cut into finger size.

Then let cool

Now make your cream:

2 cups of whipping cream
1/2 cup of splenda
2/3 cup of sour cream
Whip up your whipping cream and splenda then fold in sour cream.
then spray/oil and line your pan with paper.

Then Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight.

**NOTES: This turned out just ok, I am only posting it because I spent a lot of time on it! LOL What was wrong with this recipe: It tasted nothing like Tiramisu. Now this recipe would be a nice dessert if a few changes were made. The cake fingers need to cook until a little firmer, maybe about 30 mins, Do not dip the fingers in coffee!!! ( this made it soggy and the coffee did nothing for this recipe) I would add some cinnamon and more splenda to the fingers batter. Then it would make a nice after dinner dessert. This recipe made two cakes using bread pans.

Add on: My husband had them for dessert tonight and he loved them!! LOL.. I guess I am picky..lol,, but it was a go for him.

As is I would give it a one starr rating, with changes it could be a 3 or 4.