[RECIPE IN THIS DESCRIPTION] Tiramisu.

These sponge fingers take a little bit more time than some other recipes but it’s well worth it because they are incredibly light and sponge-y. This is a gorgeous creamy (pretty high fat!) version of the beautiful Italian dessert.

| The Recipe |

SPONGE FINGER INGREDIENTS:
– 4 Eggs, separated
– 1 tsp Vanilla Extract
– 3 tbsp Coconut Oil, melted
– 1.5 tbsp Cream
– 1.5 tbsp Water
– 3/4 cup (75g) Almond Flour
– ¼ tsp Baking Powder
– ¼ tsp Cream of Tartar
– 1/4 cup Powdered Sweetener (I used Erythritol)

COFFEE SYRUP:
– 1 tbsp Instant Coffee Granules
– 1/2 cup (120ml) Boiling Water
– 1 tbsp Sweetener
– 1 tbsp Dark Rum (I used Red Leg)

FILLING INGREDIENTS
– 1 cup (250g) Mascarpone, soft
– 1 cup (250ml) Cream
– 1/3 cup Sweetener
– 1oz (28g) Dark Chocolate, grated (70% or above – I used 85% Green & Blacks)
– 2 tbsp Cocoa Powder (ALWAYS CHECK CARBS BEFORE BUYING)
– 2 tsp Dark Rum

METHOD:
1. Preheat the oven to 170c/325f. Line a large rectangular baking pan with parchment paper.
2. In a medium bowl, add the egg yolks, vanilla extract, water, cream and oil. Beat until well combined.
3. Then add the almond flour and baking powder. Mix again until you have a combined batter. Set aside.
4. In a large bowl, add the egg whites and cream of tartar. Use an electric whisk and whisk until it begins to go fluffy. Then, whilst continuing to whisk, gradually add the sweetener. Continue to whisk until you have STIFF peaks.
5. Fold the egg whites into the egg yolk mixture, ⅓ at a time, until you have a nice fluffy, well mixed batter.
6. Pour into your lined pan, spreading gently to cover the pan.
7. Bake for 16-18 minutes, or until it browns, feels spongy and a toothpick inserted in the middle comes out “clean”. Leave to cool in the pan.
8. Whilst they cool, make the filling: in a large bowl, add the cream and rum, beat with an electric whisk until stiff.
9. In a separate large bowl, add the mascarpone & sweetener and beat until light and fluffy. Then gently add the mascarpone mixture to the whipped cream, folding to prevent losing air – it should be like thick whipping cream.
10. Make the coffee syrup by combining all coffee syrup ingredients in a large bowl and mixing well until the coffee granules have melted.
11. Prepare a deep square serving dish then cut the sponge fingers into approx 40 strips. Dip the sponge fingers into the coffee syrup briefly, then place a layer of them in the bottom of the serving dish.
12. Once you have a sponge layer at the bottom of your dish, add ½ of the mascarpone mixture, spreading it out to give you a flat surface. Add the of grated dark chocolate to the top.
13. Top the cream with another layer of coffee dipped sponge fingers. Spread the surface until flat. Then, using a sieve, dust with the cocoa powder until covered.
14. Chill for at least 3-4 hours, before cutting into 9 and enjoying!

Please note, all macros are calculated with My Fitness Pal and may vary based on ingredients used.
Serves 9:
Per Serving:

Calories: 404kcal
Fat: 38g
Protein: 8g
Net Carbs: 4g

| The Keto Kitchen |

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