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Recipe by
Delicious and with an amazing texture, especially without raw eggs.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 10: Prepare the coffee with the moka pot and let it cool completely.
Step 2 of 10: Separate the egg yolks from the egg whites and whip the latter with half of the erythritol until very stiff.
Step 3 of 10: In a saucepan over high heat, add 30 ml of water and the remaining 70 g of erythritol until reaching 121 degrees.
Step 4 of 10: Whip the yolks with the erythritol syrup until you obtain a frothy mixture.
Step 5 of 10: Add the mascarpone and whisk again.
Step 6 of 10: Add the pistachio butter and mix well.
Step 7 of 10: Add the egg whites, gently folding from bottom to top.
Step 8 of 10: Quickly soak the ladyfingers in the coffee and begin assembling the tiramisu by alternating layers of ladyfingers and cream.
Step 9 of 10: Decorate with zero cocoa and chopped pistachios to taste.
Step 10 of 10: Let it rest in the refrigerator for at least 2 hours before serving.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving218 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 2,829 kJ676 kcal | 1,301 kJ311 kcal |
| Fat | 52.53 g | 24.15 g |
| of which saturated fatty acids | 25.19 g | 11.58 g |
| Carbohydrates | 57.4 g | 26.39 g |
| of which sugars | 18.14 g | 8.34 g |
| Fibre | 2.61 g | 1.2 g |
| Protein | 16.16 g | 7.43 g |
| Salt | 0.2 g | 0.09 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
