500 g


250 g cream
100 g Erythritol+Stevia

24 g 

Vanilla Sweet
some Lemon abrasion
750 g apple puree
36 butter biscuits

How it's done:

First stir the cream. Than stir the curd with Vanilla Sweet, Erythritol+Stevia and add the lemon abraison until the sugar has dissolved. Carefully fold in the whipped cream.

Place 16 butter biscuits in a form as a first layer. Now add half of the apple puree to the biscuits and then half of the curd cream. Sprinkle some cinnamon over it. Repeat the same procedure so that the tiramisu finishes with the curd. Again, add some cinnamon to the cream and refrigerate the tiramisu.

Leave it in the fridge for at least 4 hours, but it would be the best to leave it over night, then it unfolds the whole taste!

Tip: if you cook the apple puree by yourself with Erythritol+Stevia it is also sugar-free.


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