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Italian delicates from aSicily, with boos

Yields 8 servings 

NET CARBS: 3.0g 

FIBER: 1.5g 

FAT: 32.8g 

PROTEIN: 6.9g 





  • ⅓ cup (80mL) hot water 

  • 3 teaspoons (4g) or more espresso powder 

  • 8 ounces (225g) softened mascarporne or cream cheese 

  • ⅓ cup (65g) powdered sweetner

  • 1 teaspoon (5mL) vanilla extract

  • ½ teaspoon (3mL) rum extract (optional) 

  • ¾ cup (180mL) chilled heavy whipping cream  

  • 4 large egg yolks at room temperature 

  • 1 teaspoon (5mL) vanilla extract 

  • 3 tablespoons (45mL) unsweetened almond milk or water 

  • 3 tablespoons (45mL) avocado oil or any oil of choice 

  • ¾ cup (75g) blanched almond flour 

  • ½ teaspoon (2g) baking powder pinch of salt  

  • 4 large egg whites 

  • ¼ teaspoon (1g) cream of tartar or 

  • ½ teaspoon (3mL) lemon juice 

  • ¼ cup (50g) granulated unsweetened cocoa powder



  1. Disolve espresso powder in hot boiling water

  2. Make the filling - mix cheese and milk

  3. Whip the heavy cream to soft peaks and add to mixer

  4. Transfer to refrigeretor for later use

  5. Make the dough  and spread on lined baking sheet

  6. Bake at 335°F (168°C) for 18-22 minutes in Pan (13 x 9)    


  1. Cut dough to preferred size 2 layers - or individual shaped plastic jars (buy at michaels)

  2. Lay first layer, brush with espresso 

  3. Add first layer of mascapone

  4. Add second layer  of bisquits brush with espresso

  5. Cover with rest of filling and  cover with cocoa powder

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