• 22 Savoiardi cookies (165g)
  • One container (8oz) of Philadelphia Whipped Cream Cheese (227g)
  • 2/3 cup sugar (130g)
  • 2/3 cup pasterized egg whites (5.5g)
  • 1/2 cup strong brewed coffee (8g)
  • 1 tsp rhum or brandy (5g)
  • 1 tsp cocoa powder (5g)
When Chef Quidenay set out to adapt his traditional Tiramisu recipe to make it more kidney-friendly, he was in for quite the surprise! In his evaluation, the renal version is much better than the original... and far more economical! This is an easy, no-bake recipe, try it, and see for yourself. Because it uses pasteurized egg whites instead of whole eggs, it's also suitable post-transplant.
 Nutritional information 
1/12 of dessert
 Phosphorus (mg) 160 
 Potassium (mg) 42 
 Sodium (mg) 105 
 Protein (g) 2.3 
 Sugar (g) 11 
 Carbohydrates (g) 16 
 Water (mL) 21 
 Fibre (g) 0 
 Calories 132 
STEP 1: Whip the pasteurized egg whites to soft peaks.
STEP 2: Fold the Philadelphia whipped cream cheese in the beaten egg whites.
STEP 3: Add the rhum/brandy to the coffee, then pour a thin layer in a plate. Dip cookies very lightly, one by one, so that only the very bottom of the cookie absorbs the coffee (you may not need the full amount of coffee, less is better than too much).
STEP 4: Place half of the cookies in a first layer in the 9" square pan. Cover with half the egg and cheese mixture. Repeat for a second layer. Sprinkle the cocoa power over the finished assemply using a sieve for a more even distribution. Refrigerate overnight.
STEP 5: Serve cold.