Summary

Ingredients

For the dough: (biscuits)

• 4 egg (s)
• 70 g xylitol (suar substitute)
• 0.5 teaspoon ½ baking powder
• 40 g almond flour

For the cream:

• 500 g mascarpone
• 250 g quark 20% or 40%
• 125 g powdered suar made from xylitol (e.. Xucker), alternatively normal xylitol suar
• 7 tablespoon amaretto, alternatively amaretto or rum flavor
• 2 espresso, strong
• Cocoa powder for sprinkling

Print Recipe Pin Recipe

Instructions

1. For the biscuits, preheat the oven to 175 ° C (top / bottom heat).
2. Separate the eggs and beat the egg whites until stiff. Beat the egg yolks and xucker until foamy, add the almond flour and carefully fold in the egg whites. Either put the dough in a freezer bag, cut off the corner and sprinkle the dough in portions on the baking tray or simply form small piles with 1 - 2 tablespoons of dough. Bake in the oven for 10-12 minutes, then let cool down briefly.
3. For the cream:
4. In the meantime, mix the mascarpone, quark, xucker and about 5 tablespoons of amaretto to a mixture. Possibly a splash of milk if the mixture is too firm.
5. Mix the cold espresso with 2 tablespoons of amaretto in a bowl.
6. Layer a layer of biscuits in a baking dish and soak it with the espresso-amaretto mixture, then cover with a layer of mascarpone mixture. Then another layer of biscuits, soak again with the espresso-amaretto mixture. Finally, pour the rest of the mixture over it and sprinkle with cocoa powder.
7. Then put the finished tiramisu in the refrigerator for at least 1, better 2 - 3 hours.