Keto Tiramisu

Instructions

1. Step 1

   Preheat the oven to 175°C. Grease the square baking pan with the butter and line its base with baking paper.

   Ingredients used: 14.0 gr Butter

   Cookware: oven, Square Baking Pan

2. Step 2

   Whisk the almond flour, baking powder, and salt together in a mixing bowl.

   Ingredients used: 120.0 gr Almond Flour, 4.0 gr Baking Powder, 1.0 gr Salt

   Cookware: mixing bowl, whisk

3. Step 3

   In a clean mixing bowl, beat the eggs with 5 tbsp (60 gr) erythritol sweetener until pale, thick, and increased in volume. Beat in 1 tsp (5 ml) vanilla extract.

   Timer: 5 min (fixed)

   Ingredients used: 3.0 piece Egg, 60.0 gr Erythritol Sweetener, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

4. Step 4

   Fold the dry mixture gently into the egg mixture. Spread the batter evenly in the prepared pan.

   Cookware: rubber spatula, Square Baking Pan

5. Step 5

   Bake until the sponge is lightly golden and springs back when gently pressed. Set the pan on a cooling rack, then remove the sponge and let it cool completely.

   Timer: 30 min (fixed)

   Cookware: cooling rack, oven, Square Baking Pan

6. Step 6

   Stir the cooled espresso and dark rum together in a mixing bowl.

   Ingredients used: 30.0 ml Dark Rum, 180.0 ml Espresso

   Cookware: mixing bowl, whisk

7. Step 7

   Whip the heavy cream in a clean mixing bowl until it forms medium peaks.

   Timer: 3 min (fixed)

   Ingredients used: 240.0 ml Heavy Cream

   Cookware: electric mixer, mixing bowl

8. Step 8

   Beat the mascarpone with the remaining 5 tbsp (60 gr) erythritol sweetener and remaining 1 tsp (5 ml) vanilla extract until smooth. Fold in the whipped cream to make the mascarpone filling.

   Timer: 2 min (fixed)

   Ingredients used: 60.0 gr Erythritol Sweetener, 340.0 gr Mascarpone, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl, rubber spatula

9. Step 9

   Cut the cooled sponge into strips. Arrange half in the serving dish, spoon over half of the espresso mixture, and spread with half of the mascarpone filling.

   Cookware: rubber spatula, serving dish

10. Step 10

    Add the remaining sponge, espresso mixture, and mascarpone filling in the same order. Sift the cocoa powder evenly over the top.

    Ingredients used: 10.0 gr Cocoa Powder

    Cookware: fine mesh sieve, rubber spatula, serving dish

11. Step 11

    Cover and refrigerate until the layers are firm and the sponge is evenly softened.

    Timer: 120 min (fixed)

    Cookware: serving dish