Time for a treat, coffee treat! I have my one masterpiece tiramisu cake that I make when we have friends coming over or a party to go to but when it’s not too crowded I settle to make these little tiramisu sponges which are amazing!
This recipe makes 10-12 tiramisu sponges. I got 11 sponges and created 3 double tiramisu sponges and 5 single tiramisu sponges.
One (single) serving has 192 calories, which is WOW for what it is!
Total Fat: 19 g, Net Carbs: 2 grams and Proteins: 3 grams.
- 2 large Eggs (separated)
- 100 g Unsalted Grass fed butter
- 1 tablespoon Coconut Oil (optional)
- 2.5 tablespoons Truvia, Erythritol
- 1 teaspoon Pure Vanilla Extract
- 4 tablespoons of Almond Unsweetened milk
- 1 teaspoon Baking Powder
- 80 grams Ground Almond Flour
- 100 grams Mascarpone
- 2 tablespoons Truvia, Erythritol,
- 150 ml Whipping Cream
- 1/2 teaspoon Pure Vanilla Extract
- 1 1/2 cup Black Coffee
- 1 tablespoon Rom extract
- 20 grams Choco-low dark chocolate (no added sugar) – grated
1. Preheat the oven to 200 C and arrange a baking tray with 10-12 paper cupcake cases.
2. Separate the eggs and add the egg whites in a mixing bowl. Whisk the egg whites with an electric mixer until stiff.
3. In another mixing bowl, add 100 g unsalted butter (room temperature), 2 eggs yolks, 2 tablespoons of your preferred sweetener (Truvia), pure vanilla extract, 4 tablespoons of almond milk and 1 tablespoon of coconut oil (optional).
4. Using an electric mixer, mix them for two minutes until the sweetener dissolves.
5. Mix the almond flour with 1 tablespoon of baking powder and stir into the butter mixture. Stir until all ingredients are well combined.
6. Add the egg whites and with a spoon gently incorporate them into the butter mixture. The mixture is now fluffy and light.
7. With a spoon fill in the cupcake cases and level the batter and then slide them into the oven for 15-20 minutes until they get lightly brown.
8. Meanwhile, in another mixing bowl, add 100 grams Mascarpone, 150 ml whipping cream, 2 tablespoons of sweetener and the pure vanilla extract. Mix them all together until the mixture thickens.
9. Once the sponges are golden brown, remove the sponges from the oven and leave them to cool down.
10. Mix a tablespoon of Rom extract with black coffee into a small bowl.
11. When the Tiramisu sponges have completely cooled down, dollop each into a bowl of rum flavoured black coffee and place them onto a serving tray.
12. Cover each sponge with Mascarpone mixture and then sprinkle each with Grated black chocolate.
One serving consists of one sponge covered with Mascarpone cream and grated chocolate, but for my hubby I make double portions (double sponges) by adding another sponge on top of the first one and covering it as well with more Mascarpone cream and grated black chocolate.
If you try this recipe, drop me a line to let me know how it was for you!