A very delicious Tiramisu, for keto and lchf dietsPrep Time15 minsCook Time12 minsCool rest12 hrsCourse: Desserts, SnackCuisine: Italian Servings: 6
Ingredients
For the sponge fingers
- 3 eggs
- 50 g of almond powder (1.75 oz)
- 1/4 tsp baking soda
- 1 tsp liquid sweetener equivalent to 50g of sugar
- 150 ml of strong coffee
For the cream
- 260 g of mascarpone (9.17 oz)
- 100 g of cream cheese (3.5 oz)
- 1 tsp liquid sweetener equivalent to 50g of sugar
For the topping
- 1 tsp 100% cocoa powder
- 1 tsp almonds in small pieces
Instructions
- Preheat the oven to 210 °.
- Separate egg whites from egg yolks.
- Beat the egg whites. Set aside.
- Add the sweetener to the egg yolks and whip until the mixture become pale yellow.
- Add the baking soda, mix, then add the almond powder and mix well.
- Gradually add the whipped egg whites to the yolks.
- Pour the mixture into a pastry bag and spread the dough with shapes of fingers on baking paper.
- Bake 10 to 12 minutes.
- Then take them out and let them cool down.
- Then, whisk the Mascarpone, the Cream Cheese and the sweetener (1tsp in my case).
- On a plate, first spread a very small portion of the Mascarpone mixture, then place biscuits dipped in coffee and add over a layer of mascarpone mixture. Continue until you have no biscuits left. Keep enough mascarpone mixture to put on the sides of the cake.
- Sprinkle the cake with a some cocoa powder and some almonds pieces.
- refrigerate for at least 6 hours.
- Then taste and enjoy!
