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Splenda Tiramisu

 Sponge Cake


6 ea eggs (separated)

4 oz. Splenda ( or 1 C sugar)

1tsp vanilla extract

1 Cup of cake flour.



1-   Coat a heavy duty nonstick baker steel sheet with oil, then line parchment paper on top, and again spray oil on parchment.

2-     Whisk egg whites till stiff peaks. While beating, gradually add sugar.

3-     Beat egg yolks, add vanilla.

4-     Fold egg yolks into beaten egg whites . Fold in flour.

5-     Pour into the prepared baker sheet. Spread evenly.

6-     Bake in preheated oven at 375 F for 14 to 15 minutes. Set aside.

Lady Fingers


2 oz. Splenda (or ½ C sugar)

5 ea yolks

½ tsp vanilla extract

5 ea egg whites

2oz. Splenda

1/2 Cup baker’s flour




1-   Whisk yolks and Splenda together until fluffy, about 3 to 4 minutes.

2-   Whisk egg whites until frosty, gradually add Splenda then vanilla.

3-   Gently fold the egg yolks into egg whites.

4-   Incorporate the sifted flour, folding from the bottom up.

5-   Put final product into a piping pastry attached to a round piping tube. Pipe out 2 and ½ long chunks , one next to the other on prepared baking sheet  (same procedure as with the sponge cake).

6-   Bake in preheated oven at 375F for 12 to 14 minutes. Set aside.


Ingredients :

4 ea egg yolks

2 Cups mascarpone cheese

2 Cups heavy whipping cream

4 oz. Splenda (or 1 C sugar).




1-   Beat heavy cream in a chilled bowl. Start slowly then faster, till stiff peaks. Store in refrigerator,

2-    Beat egg yolks with sugar together about 2 minutes.

3-    Mix mascarpone cheese ( room temperature) into egg yolks. Do not over beat or it becomes runny.

4-    Fold the egg-cheese mixture into the chilled heavy cream. Chill.


Final gathering of the cake


1-   Prepare a concoction of freshly perked coffee mixed with instant powder coffee (you want it strong). Add  amaretto liqueur to it if you like. Pour the prepared solution in a bottle equipped with pouring spout,( the kind used by the Barbecues and Grills restaurants, that they put on tables for different barbecued sauces) .

2-   Invert the sponge cake on working table surface , discard the parchment paper , then turn it over again. Sprinkle the surface of the cake with sugar. This last step is done to take the stickiness off the cake. Now use a 9-inch  bottomless cake ring to cut a round  piece off the cake , leaving  the inside portion in the ring, discard the rest. Transfer ring and cake to a cake tray .

3-    Line the side of the ring with Lady Fingers ( use scissors or knife to trim it).

4-    Lavishly soak the Lady Fingers and Sponge Cake with the aromatic solution from the spouted bottle.( Coffee, liqueur etc…) .

5-    If you want to use fruit, put it in at this stage.

6-    Then put in the prepared filling, spread evenly.

7-    Take the ring off, and sprinkle cocoa powder on top of the cake.

8-    Decorate with extra piped whipping cream.