Serves 12

Ingredients

• For the tiramisu
• 3 large egg yolks
• 1.5 tbsp stevia
• 250 g mascarpone cheese
• 2 large egg whites
• 150 ml strong espresso coffee
• 3 tbsp. dark rum
• 50 g unsweetened dark chocolate, melted in a bowl over boiling water
• For the base
• 110 g butter
• 110 g cream cheese
• 5 eggs
• 2 tbsp. agave nectar
• 150 g almond flour
• 1 tsp. baking powder

Method

1. For the base
2. Preheat the oven to 180°c/Gas Mark 4.
3. Soften the butter and mix together with a wooden spoon.
4. Add the cream cheese and agave nectar.
5. Then add the eggs one by one.
6. Next place all dry ingredients in a bowl and combine together.
7. Then add the almond flour, baking powder to the egg mixture.
8. Whisk until the mixture is smooth and add the vanilla extract and mix once more.
9. Divide the mixture equally between 12 muffin cases.
10. Then place the cases on a baking tray and bake the muffins for around 20 minutes.
11. For the tiramisu
12. Separate the eggs by cracking the shells and letting the whites dribble out into a bowl, holding the yolks in the shell.
13. Place the yolks in a large mixing bowl.
14. You only need 2 egg whites, but 3 yolks.
15. Using an electric whisk beat the egg yolks in a mixing bowl at high speed for approximately 4 minutes, until the mixture looks like a light and fluffy mousse.
16. In another bowl, soften the mascarpone by squashing and spreading it with the back of a wooden spoon, then gradually mix in the egg yolk mixture and add the Stevia.
17. Wash and dry the beaters of the whisk and in a third bowl whisk the egg whites until they can form peaks.
18. Using a spatula, gently fold the egg whites into the mascarpone mixture, scooping the mixture and folding it on top of itself until the ingredients are mixed. This is to preserve the air trapped in the egg whites.
19. Place the bowl aside.
20. Cut the muffins into flat slices, about half an inch thick.
21. Pour the rum and coffee into a shallow dish, dipping the slices into it and turn them over to ensure they are fully soaked.
22. Line the bottom of a glass bowl with about half of the soaked slices, and layer half the mascarpone mixture and the melted chocolate on top.
23. Then, place the rest of the muffin slices on top, and again layer on top the chocolate and the mascarpone mixture, so that, in effect, it is a two layer dessert.
24. If you want, you can pipe the second layer of mascarpone mixture into peaks on top for decoration, rather than just layering.
25. Use some cling film to cover the bowl and chill in the fridge for at least 3 hours prior to serving.

Nutritional Value

(per serving)

Calories 384 kcal
Total Fat 30 gm
Saturated Fat 18.5 gm
Carbohydrates 10 gm
Fibre 0.5 gm
Protein 10 gm