low-carb tiramisu zutatenn:
200 g ground almonds
1 fl. Vanilla Backaroma
1 teaspoon Baking powder
Sweetener / Xucker at will
75-100ml of coffee
First, the four eggs are separated and the egg yolk is filled with sweetener and vanilla aroma foamy. Then slowly mix the baking powder and the ground almonds and add some milk if necessary if the mass is too dry. Add the
at will as everyone likes it differently sweet. Then beat the four egg whites stiffly and gently lift them under the nut mass.
It is really important that you do not mix the ice cream with the blender, since the soil is not otherwise fluffy. Always keep the ice cream carefully. The finished mass, which serves as a substitute for the biscuit, can be placed in a greased jumping mold and placed in the preheated oven for about 45 minutes at 150 degrees.
For the cream:
250g Mascarpone (light)
Sweetener or 3 tbsp Xucker (light)
250g of lean quark
Cocoa powder (defatted)
Separate the 3 eggs. Beat egg whites stiff, mix egg yolks, Xucker, mascarpone, lean quark and Rumaroma and lift under the egg whites. Put the whole thing in the refrigerator
Cut the completely cooled ground in the middle so that we have two layers. Moisten both with espresso. The first layer also a back into the cake mold, cream over it, second cake layer over it and once again the remaining cream on it and these then smooth. The whole comes then in the refrigerator for a few hours. Sprinkle with cocoa powder before serving.