by KetoDietApp.com
Step 1Before you start, make sure you've got the Sugar-Free Strawberry Syrup. You can prepare it now or while the ladyfingers are baking. If Prepare the ladyfingers. Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional).
Step 2Line a baking tray with parchment paper. Separate the egg whites from the yolks. Cream the yolks with the powdered sweetener until pale and creamy.
Step 3In another bowl, whisk egg whites with cream of tartar (or lemon juice) until stiff peaks form.
Step 4Fold the egg yolk mixture into the egg whites, followed by the vanilla. Sift in the coconut and almond flour, then gently combine.
Step 5Spread the mixture onto the lined tray (26 cm x 26 cm/ 10 inch x 10 inch) and bake for 15 minutes.
Step 6Lower the oven temperature to 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional), and bake for another 30 minutes, rotating the tray halfway.
Step 7Let the ladyfingers cool for 5 minutes before cutting into 24 pieces.
Step 8Prepare the cream layer by whipping mascarpone, whipping cream, powdered sweetener, lemon zest, and vanilla until fluffy.
Step 9When ready to assemble, start by layering half of the ladyfingers drizzled with half of the strawberry syrup in a 30 cm x 20 cm (12 inch x 8 inch) dish.
Step 10Add half of the sliced strawberries, and half of the cream mixture.
Step 11Repeat the layers. Add the remaining ladyfingers drizzled with the remaining strawberry syrup. Top with the remaining strawberry slices, and finally add the remaining whipped cream mixture.
Step 12Smoothen with a spatula. Dust with berry powder if desired, or use more sliced strawberries for topping. Chill in the fridge for 2 hours before serving, and enjoy!