SUGAR FREE LOW CARB KETO TIRAMISU

SUGAR FREE LOW CARB KETO TIRAMISU

Ingredients

• 25 powdered sugar ((mins in two 18cm x 18cm square baking tins; don't sprinkle, on top.))
• 250 g mascarpone
• 200 ml double cream
• 1 medium eggs
• 1/2 tsp stevia ((mins in two 18cm x 18cm square baking tins; don't sprinkle, on top.))
• 5 tbsp erythritol ((mins in two 18cm x 18cm square baking tins; don't sprinkle, on top.))
• 200 ml strong black coffee
• 15 ml dark rum
• unsweetened dutch process cocoa

Instructions

1. once the sponge cake has cooled and compacted (I recommend baking it the day before) cut it into finger-size strips (about 1.5cm width) and set aside.
2. use a spoon to beat egg yolk with powdered erythritol and ½ tsp stevia in a large bowl until you obtain a smooth paste.
3. spoon in mascarpone and blend well.
4. whisk cream until very firm and add to mascarpone mix.
5. whisk egg white until very stiff and add to mascarpone mix.
6. make 3 espresso coffees, letting the machine run for longer to add more water, or if using a mocha machine just add hot water separately; you should end up with about 210ml total.
7. add rum and pinch of stevia (use 1 measure of the supplied scoop) to the coffee; stir and allow to cool a little (if too hot the sponge fingers will absorb too much and you'll have a soggy tiramisu).
8. top with ½ or ⅓ mascarpone mix (see notes) and sprinkle cocoa all over the top (use a small sieve).
9. repeat until you have 2-3 layers in total (see notes).
10. Notes