Chocolate Tiramisu
For faux-savioardi biscuits make 2 x choc-protein oopsie slabs (without cream cheese).
Ingredients and instructions for 1 choc-oopsie slab (make sure you double these ingredients to make 2):
3 eggs, separated
pinch cream of tartar
1 ½ scoops chocolate protein powder
2 heaped tsp cocoa
Sweetener, to taste
SF maple syrup, to taste
Preheat oven 150C.
In one bowl, beat egg whites with cream of tartar until stiff peaks form.
In a separate bowl, beat egg yolks, cocoa, protein powder, sweetener and maple syrup until combined.
With a spatula, gently fold a ¼ of the egg whites into the chocolate mixture, then add the rest of the whites and fold through until combined.
Spread mixture into 1 large rectangle onto prepared cookie sheet, and bake for half an hour.
Take oopsie slab out of oven and allow to cool completely on the counter. Make another choc-oopsie slab.
Cut oopsie slabs into squares that will fit a square tin, or into squares that will fit individual ramekins.
Ingredients and recipe for mascarpone cream:
1 cup strong black coffee
½ cup marsala or coffee liqueur like kahlua, tia maria (optional)
3 eggs, separated
⅓ cup caster sugar substitute
250g mascarpone
300ml thickened cream
Cocoa, for dusting
Pour coffee and marsala into a shallow dish and set aside.
In a medium bowl, lightly whip the cream.
In a large bowl, beat egg yolks and sugar substitute until thick and pale. Add the mascarpone & whipped cream, mixing gently until just combined.
Beat egg whites in a separate bowl until soft peaks form. Using a spatula, gently fold egg whites into the mascarpone mixture.
Dip 1 chocolate oopsie square into coffee/liqueur mixture, and lay in a square tin or individual ramekins. Cover with a layer of mascarpone and repeat. Finish with a layer of mascarpone and dust with cocoa.
Serve immediately or cover and refrigerate.
The choc-oopsie slab comes out cakey, so they are a perfect replacement for flour and sugar laden savioardi. A photo coming soon!
For faux-savioardi biscuits make 2 x choc-protein oopsie slabs (without cream cheese).
Ingredients and instructions for 1 choc-oopsie slab (make sure you double these ingredients to make 2):
3 eggs, separated
pinch cream of tartar
1 ½ scoops chocolate protein powder
2 heaped tsp cocoa
Sweetener, to taste
SF maple syrup, to taste
Preheat oven 150C.
In one bowl, beat egg whites with cream of tartar until stiff peaks form.
In a separate bowl, beat egg yolks, cocoa, protein powder, sweetener and maple syrup until combined.
With a spatula, gently fold a ¼ of the egg whites into the chocolate mixture, then add the rest of the whites and fold through until combined.
Spread mixture into 1 large rectangle onto prepared cookie sheet, and bake for half an hour.
Take oopsie slab out of oven and allow to cool completely on the counter. Make another choc-oopsie slab.
Cut oopsie slabs into squares that will fit a square tin, or into squares that will fit individual ramekins.
Ingredients and recipe for mascarpone cream:
1 cup strong black coffee
½ cup marsala or coffee liqueur like kahlua, tia maria (optional)
3 eggs, separated
⅓ cup caster sugar substitute
250g mascarpone
300ml thickened cream
Cocoa, for dusting
Pour coffee and marsala into a shallow dish and set aside.
In a medium bowl, lightly whip the cream.
In a large bowl, beat egg yolks and sugar substitute until thick and pale. Add the mascarpone & whipped cream, mixing gently until just combined.
Beat egg whites in a separate bowl until soft peaks form. Using a spatula, gently fold egg whites into the mascarpone mixture.
Dip 1 chocolate oopsie square into coffee/liqueur mixture, and lay in a square tin or individual ramekins. Cover with a layer of mascarpone and repeat. Finish with a layer of mascarpone and dust with cocoa.
Serve immediately or cover and refrigerate.
The choc-oopsie slab comes out cakey, so they are a perfect replacement for flour and sugar laden savioardi. A photo coming soon!
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