Description
Silky Italian tiramisu gets a keto-friendly makeover with rich mascarpone and espresso-soaked almond flour ladyfingers. Indulgent layers of creamy goodness merge classic Italian dessert tradition with modern low-carb wellness, offering a guilt-free pleasure you can savor without compromise.
Ingredients
Scale
Main Ingredients:
- 225g (1 cup) Mascarpone, room temperature
- 150g (1 ½ cups) Blanched almond flour
- 75g (⅓ cup) Unsalted butter, softened
- 67g (⅓ cup) Monk Fruit Allulose Blend
- 24g (3 tablespoons) Powdered Monk Fruit Allulose Blend
Eggs and Cream:
- 3 Large eggs, room temperature
- 4 Large egg yolks, room temperature
- 60ml (¼ cup) Heavy cream (double cream), room temperature
- 240ml (1 cup) Heavy cream (double cream), cold
Additional Flavoring and Seasoning:
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking powder
- 1/8 teaspoon Sea salt
- 60ml (¼ cup) Espresso (or strong coffee), room temperature
- 2 tablespoons Brandy (or cognac, optional)
- ½ teaspoon Dutch-processed cocoa powder (optional, for dusting)
Instructions
- Ignite the oven temperature to 180°C (350°F). Meticulously line a 23 cm (9-inch) square baking vessel with parchment paper, ensuring generous overhang for effortless extraction.
- In a capacious mixing bowl, vigorously cream the sweetener and butter until ethereally fluffy. Incorporate eggs systematically, then fold in heavy cream and vanilla extract with precision.
- Gradually integrate almond flour, baking powder, and salt, whisking until the mixture achieves a velvety, uniform consistency.
- Transfer the batter into the prepared pan, smoothing the surface with a spatula. Bake for 20-25 minutes until the cake transforms into a golden-hued, firm delicacy.
- During cake cooling, craft the filling by combining egg yolks and powdered sweetener in a double boiler. Gently simmer over moderate heat, stirring continuously for 7-10 minutes until the mixture lightens and becomes subtly frothy.
- Extract from heat and employ a hand mixer, whipping the yolks at medium-low speed until achieving a pale yellow, thick texture. Allow to cool naturally.
- In a separate vessel, aggressively whip heavy cream until stiff, robust peaks emerge.
- Delicately incorporate mascarpone into the whipped yolks, beating at low speed for seamless integration. Gently fold this amalgamation into the whipped cream.
- Liberate the cake from pan edges using a sharp knife. Transfer to a cutting board. Blend espresso and brandy, then uniformly cascade the liquid across the cake’s surface.
- Bisect the cake into two equal rectangular layers. Position the first layer on a serving platter, lavishly spreading half the cream mixture. Carefully align the second layer and distribute remaining cream.
- Conclude by dusting cocoa powder across the surface. Encase and refrigerate for a minimum of 4 hours, ideally overnight, to achieve optimal set and flavor melding.
Notes
- Prep ingredients strategically to avoid lumpy textures when mixing mascarpone, eggs, and cream at room temperature.
- Whipping techniques matter tremendously for achieving perfect cream peaks that maintain structural integrity in the filling.
- Control liquid absorption by slowly drizzling espresso mixture across cake layers, ensuring consistent moisture distribution.
- Refrigeration transforms flavor complexity, with extended chilling allowing ingredients to harmonize and develop deeper taste profiles.
- Precision cutting requires clean, damp knife techniques to preserve elegant layered presentation without crumbling delicate cake sections.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 408 kcal
- Sugar: 1g
- Sodium: 29mg
- Fat: 38g
- Saturated Fat: 10.8g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 110mg