Keto tiramisu in a glass
All the flavour of tiramisu in a spoonable version: layers of mascarpone cream and almond sponge soaked in coffee, dusted with cocoa. Make it ahead of time.
⏱ 30 min· 4 servings· difficulty advanced
Macros per serving
340 kcal
Calories
5 g
Net carbs
8 g
Protein
31 g
Fat
Indicative values, calculated from the ingredients and rounded.
Ingredients
- •250 g mascarpone
- •2 eggs (yolks and whites separated)
- •50 g icing-style erythritol
- •For the sponge: 80 g almond flour, 1 egg, 1 tsp baking powder, 1 tsp erythritol
- •1 cup of cold unsweetened espresso
- •Unsweetened cocoa for dusting
Method
- 1Make the sponge: mix the almond flour, egg, baking powder and erythritol, cook for 90 seconds in the microwave, then cut into cubes and let them dry out slightly.
- 2Whisk the yolks with the icing-style erythritol, then fold in the mascarpone until smooth.
- 3Whip the egg whites to stiff peaks and gently fold them in, working from the bottom up.
- 4Dip the sponge cubes in the coffee and arrange them at the bottom of the glasses.
- 5Alternate layers of cream and sponge, finishing with the cream.
- 6Chill in the fridge for at least 4 hours and dust with cocoa before serving.
>_ lab tip
Use very fresh eggs (the cream isn't cooked) and let the tiramisu rest overnight: it's even better the next day.
You'll need
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