Tiramisu
Italian delicates from aSicily, with boos
Yields 8 servings
NET CARBS: 3.0g
FIBER: 1.5g
FAT: 32.8g
PROTEIN: 6.9g
CALORIES: 330
Ingredients
INGREDIENTS:
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
Preparation
Disolve espresso powder in hot boiling water
Make the filling - mix cheese and milk
Whip the heavy cream to soft peaks and add to mixer
Transfer to refrigeretor for later use
Make the dough and spread on lined baking sheet
Bake at 335°F (168°C) for 18-22 minutes in Pan (13 x 9)
Assemble:
Cut dough to preferred size 2 layers - or individual shaped plastic jars (buy at michaels)
Lay first layer, brush with espresso
Add first layer of mascapone
Add second layer of bisquits brush with espresso
Cover with rest of filling and cover with cocoa powder
Dessert