Keto lemon tiramisù

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:

1. 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.
2. 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.
3. Combine Mixtures:
   • Gently fold the egg white mixture into the lemon mascarpone mixture until fully combined.
4. Whipped Cream:
   • In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
5. 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.
6. Chill:
   • Cover and refrigerate the tiramisù for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
7. Serve:
   • Dust the top with unsweetened cocoa powder before serving…

Enjoy your delicious Keto lemon tiramisù!