Hello everybody!

I was experimenting on this recipe for a while. The “real” sugar-bomb tiramisu is one of my favorite desserts, but I eat it only on occasions or vacations.

Good news is I came up with a recipe that is very similar to the “real” thing but it has no sugar, it’s gluten free and very low in carbs.

Here’s the recipe:

Ingredients for the cake:

• 2 eggs
• 1/4 cup cocoa powder
• 2 tbsp coconut flour
• 1/2 cup sweetener (swerve)
• 6 tbsp butter
• 1 tbsp vanilla extract
• 2 oz unsweetened chocolate
• Pinch of salt

Directions:

1. Preheat the oven at 325 F
2. Combine the sweetener, eggs and the vanilla extract and mix it all together with a hand mixer
3. Add the cocoa powder, the coconut flour and the pinch of salt
4. Melt the chocolate in the microwave for 20 seconds than add the butter mix it all up and microwave till it’s all soft
5. Slowly add it to the egg mixture
6. Pour it into a greased 8×8 pan
7. Bake it for 45-50 min

After the cake is done, let it cool and start making the mascarpone filling.

Mascarpone filling ingredients:

• 2 egg, yolks and white separated
• 1/2 cup sweetener
• 1/2 tsp vanilla extract
• 8 oz (250 g) mascarpone
• 1 cup espresso coffee, not too strong
• Few drops of rom aroma (you can skip it)
• Cocoa powder for dusting

Directions:

1. Beat the egg yolks and sweetener in a stand mixer till it has a light yellow color, around 8-10 minuets
2. Add vanilla and mascarpone, beat until just combined
3. In a clean bowl beat egg whites until stiff
4. Gradually fold the egg withes into the yolk mixture
5. Mix the coffee and rom aroma
6. Cut the cake horizontally and dip it in the coffee
7. Spread over half of the mascarpone cream
8. Top it with the second coffee dipped cake layer
9. Spread with remaining cream
10. Refrigerate for at least 2-3 hrs
11. Dust with cocoa powder, before serving
12. Enjoy and you are very welcome!