a very low-carb, grain-free version
Who wouldn’t like this classic Italian dessert? The combination of creamy mascarpone, espresso and cocoa? I created a grain-free and low carb version today and I am sharing the recipe with you. Enjoy this wonderful dessert!
Ingredients (3-4 portions):
for the “biscuit”
70 g ground macadamia nuts
1 tsp coconut flour
a very strong espresso
1 tsp cognac or rum
1/4 tsp cinnamon
for the cream
200 g mascarpone
2 egg yolks
2 egg whites
vanilla powder
1 tsp honey (optional, or you can use more if you like it more sweet)
pinch of salt
for the top
rest of the espresso-rum mix
cocoa nibs
unsweetened cocoa powder
Method
Combine espresso and rum or cognac.
In a food processor, ground the macadamia nuts. Mix them with the coconut flour, cinnamon and half of the coffee-rum mixture.
Place this “biscuit” on the bottom of a glass dish.
For the cream, whip the egg whites with the salt to soft peaks. Whisk the egg yolks with the mascarpone, the vanilla and optionally with the honey. Gently fold the whipped egg whites into the mascarpone mixture.
Spread the cream onto the biscuit.
Pour the rest of the coffee-rum mix on the top, sprinkle with cocoa nibs and dust with cocoa powder.
Place the dessert in the fridge for at least 2 hours to settle.
Buon appetito!