Low-carb, gluten-free Tiramisu
Ingredients
Base
- 50 g almond flour
- 3 tsp powdered Monksweetner
- 3 pinches cinnamon
- 4 tsp melted butter
- 2 pinches salt
- 4 tsp espresso
Cream
- 120 g mascapone
- 80 g double/heavy cream
- 2-3 tsp powdered Monksweetner
- cacoa powder
Instructions
Base
- Toast almond flour in a dry pan over medium heat, till fully golden and fragrant (2-4 minutes). Do not skip this dish, it is essential for the taste!
- Put toasted almond flour, sweetner, cinnamon and salt in a small bowl (or straight into the serving container). Add in butter and coffee, mix until thoroughly combined, and form a base in your serving container. Refrigerate while you make the tiramisu cream (don't worry if it is soggy!).
Cream
- Add double cream to a bowl and beat with an electric mixer until whipped (2-3 minutes). Set aside.
- Fold in mascarpone, and sweetner to taste.
- Layer the cream ontop of your base in the serving container and either freeze for 30 minutes or refrigerate for a couple hours (or overnight). Serve with a generous dusting of cocoa powder.