Guilt free dessert!
Ingredients:
110g Butter (melted)
1/2 cup Coconut Flour
4 tbsp Erythritol
2 tsp Vanilla
1 tsp Baking Powder
7 eggs
Coffee Drizzle
1 cup Coffee
Cream Layer
1 cup Heavy Cream
1 cup Whipping Cream
4 tbsp Erythritol
To decorate:
Cinnamon (optional)
Instructions:
Flourless Sponge Cake
- In a mixing bowl combine melted butter, coconut flour, sweetener, vanilla and baking powder. Mix until smooth.
- Add the egg one by one. (30 seconds interval)
- Pour mixture into an oiled loaf pan.
- Bake at 350F for 25-30 minutes or until cooked in the center.
- Let it cool the cut into 1 cm slices.
Coffee Drizzle
- Dip the sponge slices to the coffee for 1 second (both sides).
Cream Layer
- Whip the heavy cream, whipping cream and erythritol until firm.
Putting It All Together
- In a tray, place carefully half the sponge slices dipped in Coffee. Make sure they sit tightly together.
- Spread half of the cream mixture on top.
- Place the remaining sponge slices along the top.
- Spread the remaining cream to cover the top.
- Sprinkle cinnamon on top.
- Allow the tiramisu to sit in the fridge for at least an hour for the flavor and layers to settle.
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