Pistachio Tiramisu

Preparation

1. STEP 1 OF 10

   Prepare the coffee with a moka pot and let it cool completely.

2. STEP 2 OF 10

   Separate the egg yolks from the whites and beat the whites with half of the erythritol until very stiff peaks form.

3. STEP 3 OF 10

   In a saucepan over high heat, add 30ml of water and the remaining 70g of erythritol until it reaches 121 degrees.

4. STEP 4 OF 10

   Beat the egg yolks with the erythritol syrup until you get a frothy mixture.

5. STEP 5 OF 10

   Add the mascarpone and beat again with the whisk.

6. STEP 6 OF 10

   Add the pistachio butter and mix well.

7. STEP 7 OF 10

   Add the egg whites, gently folding from bottom to top.

8. STEP 8 OF 10

   Quickly soak the ladyfingers in the coffee and start assembling the tiramisu by alternating layers of ladyfingers and cream.

9. STEP 9 OF 10

   Decorate with zero cocoa and pistachio crumbs as desired.

10. STEP 10 OF 10

    Let it rest in the refrigerator for at least 2 hours before serving.

General Information

Analysis

Macronutrients (100 gr)