A healthy tiramisu you can be addicted to. Sugar-free and gluten-free tiramisu combined with a chocolate cheesecake.
Preparation:
Cook:
Level: Intermediate
Ingredients
- FOR THE BASE LAYER:
- 1-⅔ cup Almond flour (ground almonds will also work)
- 1-¾ ounce, weight Pitted dates, finely chopped
- 4 tablespoons Brewed coffee
- 3 tablespoons Coconut oil, melted
- FOR THE CHOCOLATE LAYER:
- 3-½ ounces, weight Sugar-free chocolate, broken into pieces to melt
- 2 whole Eggs, separated
- 1-⅓ cup mascarpone
- FOR THE TOP LAYER:
- 3 drops Vanilla extract
- 2 whole Eggs, separated
- Agave or sweetener of choice, to taste (optional)
- ⅞ cups mascarpone
- 1 tbsp Unsweetened cocoa powder, to sprinkle on top
Preparation
Line a cake tin with parchment paper. Combine base coat ingredients in a medium-sized mixing bowl and mix well. Transfer base coat mixture to cake pan and spread evenly.
For chocolate later, melt chocolate chunks in a small saucepan over a slightly larger saucepan of simmering water.
Beat egg yolks until light yellow. Add the mascarpone and continue beating. The cream should have a smooth consistency.
Remove the melted chocolate from the heat and allow to cool slightly. While the chocolate cools, beat the egg whites until they reach stiff peaks.
At this time, the chocolate should be cold enough to incorporate into the mascarpone mixture. Fold it carefully. Then add the egg whites. (This is a difficult step. I always have to do my best not to break the egg whites while mixing.) Pour the chocolate cream over the cake pan and spread evenly.
For the top layer, repeat the method used to create the chocolate later, this time using the vanilla extract and optional sweetener in place of the chocolate. Beat the egg whites until they form stiff peaks. In another bowl, whisk egg yolks with vanilla extract and optional sweetener until pale yellow. Mix the mascarpone with the yolk mixture until smooth. Gently fold in the egg whites.
Spread the top layer over the chocolate layer. Sprinkle unsweetened cocoa powder on top. Refrigerate for a few hours. Serve straight out of the fridge.
