Low-Carb Tiramisu - Just Like the Real Deal!

by KetoDietApp.com

Step 1Preheat the oven to 160 °C/ 320 °F (fan assisted), or 180 °C/ 355 °F (conventional). Start by making the ladyfingers. Line a baking tray with parchment paper. Separate the egg whites from the egg yolks (6 eggs used in ladyfingers). Cream the yolks in a bowl with the powdered Erythritol until pale and creamy.

Step 2In a separate bowl, whisk the six egg whites with cream of tartar (or lemon juice) until they create stiff peaks. Gently fold the egg yolks and vanilla extract (or vanilla powder) into the whisked egg whites. Sift in the coconut flour and almond flour and fold in with a spatula until well combined.

Step 3Transfer the mixture into the lined tray and spread evenly to create a square, about 26 cm (10 inch) by 26 cm (10 inch). Place in the oven and bake for about 15 minutes.

Step 4Rotate the tray and lower the temperature (this will ensure even cooking) to just 140 °C/ 285 °F (fan assisted), or 160 °C/ 320 °F (conventional). Bake for another 30 minutes, rotating the tray halfway if needed (this will depend on your oven).

Step 5Remove the tray from the oven and let the ladyfingers cool for 5 minutes before cutting into smaller pieces (I cut mine into 24 pieces).

Step 6Meanwhile, prepare the coffee soak by mixing the coffee with rum. You can use 2 or up to 4 tablespoons of rum for stronger taste. Set aside.

Step 7Next, prepare the mascarpone layer. Separate the egg yolks from the egg whites (4 eggs used in the cream layer). Whisk the egg whites with cream of tartar (or lemon juice) into stiff peaks. Set aside.

Step 8In another bowl, use an electric mixer or a stand mixer and beat the egg yolks with the sweetener and vanilla, for 3 to 5 minutes, until pale and smooth.

Step 9Add the mascarpone and (ideally Using the flex edge beater) beat slowly for another 2 to 3 minutes.
Note: If you are using Allulose, it doesn't have to be powdered as it will dissolve well. If using Erythritol, make sure you use the powdered/confectioner's option.

Step 10Gently fold in the whipped egg whites and work in using a rubber spatula. This will ensure that the cream layer is light and airy.

Step 11To assemble the Tiramisu, start with the ladyfingers. Dip each one briefly into the coffee soak and then place in a ceramic or glass dish (I used a 30 cm x 20 cm/ 12 x 8 inch ceramic dish). Do not soak for too long or the ladyfingers will be soggy. Only dip them in for a second or two.

Step 12Once you used half of the ladyfingers, add half of the cream layer and spread gently over the top. Add another layer of the coffee soaked ladyfingers and then top with the remaining cream.

Step 13Dust with cacao powder.

Step 14Sprinkle with grated dark chocolate. Place in the fridge and chill for at least 3 hours before serving.

Step 15Store in the fridge for up to 5 days. Optionally, add more grated chocolate to serve. Although not ideal, it can be frozen for up to a month.
Note: This recipe uses raw eggs. They are safe to consume as long as they are pasteurized or are stamped with British Lion mark (UK). You can find tips for making eggs safer to consume in the recipe tips above.