Ingredients:
- 4 large eggs, separated
- 1/2 cup powdered erythritol (or preferred keto-friendly sweetener), divided
- 8 oz mascarpone cheese
- Zest of 2 lemons
- Juice of 2 lemons
- 1/2 cup strong brewed coffee, cooled
- 1/4 cup rum (optional)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- Unsweetened cocoa powder, for dusting
Instructions:
- Prepare the Lemon Mascarpone Mixture:
- In a large bowl, beat the egg yolks with 1/4 cup powdered erythritol until pale and creamy.
- Add the mascarpone cheese, lemon zest, and lemon juice. Mix until smooth and well combined.
- Prepare the Egg White Mixture:
- In another bowl, beat the egg whites until soft peaks form.
- Gradually add the remaining 1/4 cup powdered erythritol, beating until stiff peaks form.
- Combine Mixtures:
- Gently fold the egg white mixture into the lemon mascarpone mixture until fully combined.
- Whipped Cream:
- In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
- Assemble the Tiramisù:
- In a shallow dish, combine the cooled coffee and rum (if using).
- Dip each ladyfinger briefly into the coffee mixture, ensuring they don’t get too soggy, and arrange them in a single layer in a serving dish.
- Spread half of the lemon mascarpone mixture over the ladyfingers.
- Spread half of the whipped cream over the mascarpone layer.
- Repeat with another layer of dipped ladyfingers, lemon mascarpone mixture, and whipped cream.
- Chill:
- Cover and refrigerate the tiramisù for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
- Serve:
- Dust the top with unsweetened cocoa powder before serving…
Enjoy your delicious Keto lemon tiramisù!
