SUGAR FREE LOW CARB KETO TIRAMISU

SUGAR FREE LOW CARB KETO TIRAMISU

50 minutes
Calories 200kcal

Ingredients

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

Instructions

  • 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. use a spoon to beat egg yolk with powdered erythritol and ½ tsp stevia in a large bowl until you obtain a smooth paste. spoon in mascarpone and blend well. whisk cream until very firm and add to mascarpone mix. whisk egg white until very stiff and add to mascarpone mix. 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. 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). dip each finger very quickly in and out of the warm coffee mix and place it at the bottom of a serving dish (I used a 19cm x 25cm Pyrex dish); repeat until you have your first layer of coffee infused sponge fingers. top with ½ or ⅓ mascarpone mix (see notes) and sprinkle cocoa all over the top (use a small sieve). repeat until you have 2-3 layers in total (see notes). refrigerate for at least 4 hours, but preferably 24 hours before serving. Notes

Originally posted 2019-02-20 18:34:31.

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