LCHF Tiramisu

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Recipe's preparation

Cake

Preheat oven to 170 degrees

Line a 20x20cm slice or cake tin with baking paper

Insert butterfly attachment and place egg whites and xylitol into the mixer. Whip 1 minute 15 seconds / speed 4 / mc off

Weigh in coconut flour and mix well by hand with the spatula

Spread onto lined tray 1cm thick in any shape and bake 15 minutes

Coffee Syrup

Brew coffee and add remaining ingredients while hot, stir

Sabayon

Place all ingredients except gelatin into the mixer, insert butterfly attachment

Cook 8 minutes / 80 degrees / speed 3 / mc off

While this is cooking, mix gelatin with 3 teaspoons of water and set aside

Once the mixer is finished cooking, add the gelatin paste

With the butterfly still in, whip to cool, 5 minutes / speed 3 / mc off, scrape out and set aside in a large bowl

Mascarpone

Without washing the mixer, remove the butterfly, place in all ingredients except cream

Mix 30 seconds / speed 2 / mc on

Scrape down, add cream and mix 20 seconds / speed 3 / mc on

Scrape out into the sabayon and fold together with the spatula until evenly incorporated

To Assemble

Pour your coffee syrup onto your sponge, evenly, and allow to soak in

Cut or tear your sponge into smaller pieces to resemble the traditional savoiardi biscuits, or cut them to fit your serving bowl or glass if making individual portions. You may find its stuck to your baking paper, just lift with a spatula, it doesn’t matter if the sponge gets torn

If making a large dish, spread out half of your sponge pieces evenly across the base. If making individual portions, place a piece of sponge at the bottom of each individual serve

Spoon over half of the sabayon/mascarpone mixture

Lay out remaining pieces of sponge on top of your mixture, then finish with what remains, burying any sponge pieces that float up.

Refrigerate minimum 4 hours, preferably overnight

Just before serving, dust with the cocoa