Tiramisu

Yields8 Servings

 batch of sponge cake
 40 g stevia
 4 eggs
 1 expresso cup
 30 ml rum
 340 g mascarpone
 5 ml vanilla extract
 3 g salt
 cocoa powder

1

Prepare the sponge cake (http://eurasian-keto-style.com/en/recipes/sponge-cake/) without the butter. Then bake [Cook-timer minutes = "15"]15 minutes[/cooked-timer] at 100 ° C to dry (which will allow the cake to better absorb the coffee)

2

In a bowl, beat the egg whites until a frothy mixture is obtained then add half of the stevia and continue beating until the mixture becomes a shiny meringue.

3

In a second bowl, whisk together the egg yolks, salt and remaining stevia until a creamy, pale yellow mixture is obtained.

4

Add the mascarpone to the egg yolk mixture and mix well and add vanilla and half of the rum.

5

Une fois le mélange homogène, incorporer doucement la meringue.

6

Once the mixture is homogeneous, gently stir in the meringue.

7

In a bowl, mix remaining rum with espresso. Wet the pieces of cake halfway up and place them in the bottom of the dish.

8

Cover with a layer of cream.

9

Repeat until filling the dish. Make sure that the last layer is the mascarpone cream.

10

Cover with a film and place in the fridge for at least 4 hours.

11

Once out of the fridge, sprinkle with cocoa and enjoy.

Ingredients

 batch of sponge cake
 40 g stevia
 4 eggs
 1 expresso cup
 30 ml rum
 340 g mascarpone
 5 ml vanilla extract
 3 g salt
 cocoa powder

Directions

1

Prepare the sponge cake (http://eurasian-keto-style.com/en/recipes/sponge-cake/) without the butter. Then bake [Cook-timer minutes = "15"]15 minutes[/cooked-timer] at 100 ° C to dry (which will allow the cake to better absorb the coffee)

2

In a bowl, beat the egg whites until a frothy mixture is obtained then add half of the stevia and continue beating until the mixture becomes a shiny meringue.

3

In a second bowl, whisk together the egg yolks, salt and remaining stevia until a creamy, pale yellow mixture is obtained.

4

Add the mascarpone to the egg yolk mixture and mix well and add vanilla and half of the rum.

5

Une fois le mélange homogène, incorporer doucement la meringue.

6

Once the mixture is homogeneous, gently stir in the meringue.

7

In a bowl, mix remaining rum with espresso. Wet the pieces of cake halfway up and place them in the bottom of the dish.

8

Cover with a layer of cream.

9

Repeat until filling the dish. Make sure that the last layer is the mascarpone cream.

10

Cover with a film and place in the fridge for at least 4 hours.

11

Once out of the fridge, sprinkle with cocoa and enjoy.

Tiramisu

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