Low-Carb Tiramisu Brownie Celebration Cake

Step 1Preheat oven to 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) and line the bottom of 23 cm/ 9 inch spring form pan oven safe cake pan with parchment paper, set aside.

Step 2To make the brownie layer, use a hand mixer or a stand mixer to cream 1 stick softened butter and ¹/₂ cup powdered Erythritol in a large bowl. Add 2 eggs and 2 tsp vanilla and process again.

Step 3Mix the dry ingredients for the brownie layer: ³/₄ cup almond flour, ¹/₄ cup cacao powder, 1 tsp baking powder, and a pinch of salt. Slowly sift in the wet ingredients while mixing.

Step 4Fold in ¹/₄ cup chocolate chips and transfer the batter into the prepared baking pan. (Instead of sugar-free chocolate, you can use sugar-free or 90% dark chocolate chips or chopped chocolate.)

Step 5To prepare the cookie layer, in a medium bowl mix 1 tbsp melted butter, 1 heaped tbsp peanut butter (or use almond butter), ¹/₄ cup brown sugar substitute, and 1 egg until very smooth.

Step 6Add ¹/₂ cup almond flour, ¹/₄ tsp baking powder, ¹/₈ tsp baking soda, and a pinch of salt. Mix until well combined. Add 2 tbsp chocolate chips and stir until just incorporated.

Step 7Scoop spoonfuls of the cookie batter directly on the brownie layer. Feel free to swirl the batters together, or just press the cookie layer in gently.

Step 8Bake at 175 °C/ 350 °F (conventional), or 155 °C/ 310 °F (fan assisted) for about 30 to 35 minutes or until set in the middle. Remove from the oven and let it cool down to room temperature before adding the topping. You can leave it in a cool room, or place in the fridge once it cools down.

Step 9Meanwhile, make the tiramisu cream. Combine 4 egg yolks, ¹/₄ cup powdered Erythritol and 1 tsp vanilla extract (and optionally 1 to 2 tsp rum extract or 1 tbsp dark rum) in the top of a small double boiler, over boiling water. Reduce heat to low, and cook for about 7 to 10 minutes, stirring constantly, until the mixture is thicker, lighter in color, increased in volume, and a little frothy.

Step 10Remove from heat. Add 1 tbsp espresso (room temperature) and use a hand mixer at medium-low speed to whip the yolks until they are thick. Set aside to cool while doing the next step.

Step 11In a separate bowl, whip 1 cup heavy cream at high speed until stiff peaks form.

Step 12Add 1 cup mascarpone to the whipped yolks. Beat at low speed until combined smoothly. Gently fold the mascarpone yolk mixture into the whipped cream. If it's too runny, whip more until stiff peaks form.

Step 13Top the cold mashup cake with all of the tiramisu cream mixture. (It's easier if you first remove it from the cake tin before topping with the cream.)

Step 14Sift 1 tsp cacao powder through a fine-mesh sieve over the tiramisu cake. Grate ¹/₄ bar chocolate bar for topping. To make chocolate curls like I did, use a potato peeler instead of a grater.

Step 15Sprinkle the grated chocolate on top of the cake. Refrigerate for 4 hours, or preferably overnight, to set.

Step 16Slice and serve! Store in the fridge for up to 5 days.