90gErythritol(Or other alternative sugar eg. Stavia)
½tspVanilla extra
250gMascarpone
1¼cupsBlack coffee(Recommend hot and strong coffee)
2tbspKahlua(Or Frangelico)
200gLadyfingers(Italian Biscuit)
Cocoa powder(For dusting)
Equipment
Silicone Spatula
Food Processor
Instructions
Ingredients overview
Mix egg yolks and Erythritol until it changes from yellow to thick pale yellow (almost white).
90 g Erythritol, 3 Egg yolks
Add vanilla extra and mascarpone, and mix until just combined and smooth.
½ tsp Vanilla extra, 250 g Mascarpone
Add egg whites and beat in a clean bowl until it has a pointy peak.
3 Egg whites
Add half the cream mixture to the egg whites.Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined - don't mix too much.
Mix coffee and Kahlua, quickly dip biscuits in, and line the bottom of a dish.
1¼ cups Black coffee, 2 tbsp Kahlua, 200 g Ladyfingers
Spread over half the cream, then top with another layer of coffee-dipped biscuits.
Spread with remaining cream.
Cover and refrigerate for at least 4 - 5 hours, preferably overnight