Prepare the coffee with the moka pot and let it cool completely.
Separate the egg yolks from the egg whites and whip the latter with half of the erythritol until very stiff.
In a saucepan over high heat, add 30 ml of water and the remaining 70 g of erythritol until reaching 121 degrees.
Whip the yolks with the erythritol syrup until you obtain a frothy mixture.
Add the mascarpone and whisk again.
Add the pistachio butter and mix well.
Add the egg whites, gently folding from bottom to top.
Quickly soak the ladyfingers in the coffee and begin assembling the tiramisu by alternating layers of ladyfingers and cream.
Decorate with zero cocoa and chopped pistachios to taste.
Let it rest in the refrigerator for at least 2 hours before serving.
Store in the refrigerator for up to 2 days.
Italia, Sicilia
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| Energy (kcal) | 338.65 |
| Carbohydrates (g) | 28.52 |
| of which Sugars (g) | 9 |
| Fat (g) | 26.29 |
| of which Saturates (g) | 12.66 |
| Protein (g) | 8.32 |
| Fiber (g) | 1.3 |
| Sale (g) | 0.07 |
