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–+ servings

Carnivore Tiramisu

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Prep Time 15 minutes
Cook Time 30 minutes
Course Carnivore, Dessert, Nut Free
Cuisine Italian
Servings 8 servings
Calories 393

Ingredients
  

CARNIVORE LADYFINGERS:

COFFEE DIP:

  • 1/2 cup brewed decaf espresso or strong brewed decaf coffee
  • 3 tablespoons powdered allulose (or 1/2 teaspoon stevia glycerite)

ZABAGLIONE FILLING:

  • 1 teaspoon rum extract
  • 4 large egg yolks
  • 3/4 cup powdered allulose (or equivalent)
  • 8 ounces mascarpone cheese
  • 3/4 cup heavy cream
  • 1/8 teaspoon Redmond Real salt

TOPPING:

Instructions
 

  • Preheat oven 350 degrees F. Grease a small bread pan and set aside.
  • Place the egg whites into a large bowl or stand mixer bowl. Add salt and whip on high until stiff peaks form. Add the Jay Robb vanilla protein and gently mix until well combined. Place the batter into the prepared bread pan. Bake for 30 minutes. Allow to cool completely before slicing into lady fingers.
  • To make the coffee dip, place all the ingredients into a small bowl and stir with a spoon. Taste and adjust sweetness to your liking.
  • To make the filling, place the egg yolks and allulose into a heat safe bowl. Use a double boiler (or metal bowl over a pot of simmering water) and whisk the yolks (or use a hand mixer) until it thickens. Remove from heat and pour into another bowl to stop the cooking. Set in the fridge to cool before combining it with the mascarpone. Once cool, place the mascarpone into a medium bowl and use a hand mixer to loosen. Add the cooled yolks and combine well. Taste and adjust sweetness to your liking.
  • In another large bowl, place the cream and whip until medium peaks form and set aside (or place the cream into a whipped cream canister which makes this so easy!). Fold the whipped cream into the mascarpone cheese mixture until smooth.
  • To assemble, cut the bread into ladyfinger shapes and cut off the crust. Drip each ladyfinger into the coffee dip so they soak up the coffee. Place one layer of lady fingers into a beautiful dish that is at least 8 x 8 and at least 4 inches high (option is to line the dish with parchment paper so you can remove it and serve out of dish, but serving it in a beautiful dish also works).
  • Layer 1/2 of the zabaglione filling over ladyfingers. Repeat with ladyfingers and filling.
  • In a small bowl stir together the Jay Robb Chocolate Egg white protein powder and unsweetened cocoa powder. Dust with the topping of the tiramisu and serve!
  • Store extras in an airtight container in the fridge for up to 7 days. Do not freeze.

Video

Nutrition

Calories: 393 | Fat: 23g | Protein: 37.4g | Carbohydrates: 4g | Fiber: 2.5g | P:E Ratio: 1.5