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Bellissima! Low Carb Tiramisu

It's hard not to love this indulgent Italian classic, coffee & chocolate is a match made in heaven! Here we've replaced the usual sugary savoiardi with delicious  low carb almond sponges, in a healthy twist on this traditional classic. Enjoy!

Low carb tiramisu

Here's what you'll need:

For the sponges:

  • 125g Ground Almonds
  • 2 Scoops Pure Health Collagen
  • 4 Eggs
  • 2 Tablespoons Honey (optional)

For the Tiramisu cream:

  • 6 Egg Yolks
  • 250g Mascarpone
  • 250g Double Cream
  • 250ml Espresso Coffee
  • Coco Powder 

A quick word on the honey - yes we know it's not the 'healthiest' choice of sweetener but its does go so well with almonds. However, the honey adds nothing but taste so you can simply make the sponges without it - or add another sweetener of your choice. That's that one sorted. 

Whisk the eggs

Ok, lets get started on the sponges. Start by separating the eggs and beating the whites until they’re very stiff. We do this a lot in our recipes because this method helps the cake to rise without the need for flour or baking powder - two things we know you try to avoid!

Next, whisk together the egg yolks with the honey (or alternative sweetener of choice). Mix together the ground almonds & collagen then add in a little bit at a time, it'll be much harder all at once, until fully mixed and a paste has formed. Now slowly fold in the egg whites being careful not to overwork the mixture.

Add to a greased tin (I used a 20cm round so the sponges would fit my Tiramisu bowl) then bake for 25 mins at 170C. Leave until completely cool on a wire rack, if you remove the sponge too soon it will fall. 

Low card almond cake

Leave to cool. 

Now lets get started on the Tiramisu cream - whisk the egg yolks until smooth. In a separate bowl, whisk together the double cream and mascarpone until completely smooth with a thick consistency. Next, gently fold the cream/mascarpone into the egg mixture with a spatula, do this slowly to keep keep the mixture light and fluffy. 

Once your sponge has cooled, slice into fingers ready to line your Tiramisu bowl. Pour your coffee into a small bowl and quickly dunk each sponge finger in until completely absorbed with coffee. Almond sponge is delicate so you'll need to be quick here or the sponge will start to break. 

Add a layer of soaked sponges to your Tiramisu bowl followed by a layer of cream. Add another layer of fingers to the bowl then the remainder of the cream and spread evenly.

Dust the Tiramisu with cocoa and flaked chocolate and leave to set in the fridge for at least 4 hours - this part is tough we know!

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