Tiramisu is Italian for “pick me up”. And with the amount of healthy fats I think this dessert will pick you up and propel you through a marathon! (Or a marathon of a day)
I would suggest it being served along with a light meal or a late afternoon “Pick me up” if you had a lazy brunch kinda morning. It is super easy to make and though it involves some baking, it’s all pretty basic.
6 free range eggs, separated
2 x 250g tubs of mascarpone cheese
1 cup strongly brewed coffee
5 Tbsp xylitol
4 Tbsp rum (optional)
2 – 3 blocks 80% dark chocolate
1 batch low carb cake, cut into fingers
For the cake fingers:
I use the batter (only) of this recipe that I make in a large rectangular brownie pan instead of cupcakes. I bake it for 20 minutes at 180C and then cut it into 1.5 cm sponge fingers. (The cake fingers shown below are a bit bigger, you need halve the size of what is shown in the example.) I then turn the oven to a very low temperature and dry my cake fingers for another 15 – 20 minutes with the oven fan on.
For the cream filling:
Beat the egg yolks and 4 Tbsp xylitol for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just combined but smooth.
Combine the coffee, rum and 1 Tbsp xylitol in a bowl. Quickly dip the slightly oven dried cake fingers into the liquid and set aside on a plate.
Beat half of the egg whites until thick and stiff peaks form, then gently fold into the mascarpone cream mixture.
Layer the soaked biscuits and mascarpone cream in a large glass bowl or individual glass bowls or ramekins.
Refrigerate overnight or for at least 2-3 hours.
Put your chocolate blocks in the freezer. Brake 2 – 3 of the frozen blocks into smaller chunks and grind into a lovely chocolate powder using your coffee grinder or simply grate the chocolate.
Before serving, top with a generous grating of chocolate.
Yields 12 portioned blocks at about 6 – 7 grams of carbs or 8 ramekins or glass bowl portions @ about 9 grams of carbs each.