12 servings

BISCUIT

90 ml unsweetened almond milk

3 eggs

90 gr stevia powder or to taste

200 g oat flour

1 tsp baking powder

1 ½ tsp almond essence

50ml coconut oil

CREAM

2-3 cups of brewed coffee with 4-5 tbsp instant coffee or to taste

1 tsp stevia powder or to taste

1 tsp rum essence (optional)

2 egg whites

2 egg yolks

4 tbsp stevia powder or to taste

400 gr ricotta cheese

400 g plain Greek yogurt, unsweetened and fat-free

1 tsp almond essence

2 tbsp bitter cocoa powder

Preheat the oven to 180º C. Line the base of a cake mold about 20 cm in diameter with baking paper. (you can use same tiramisu dish).

In a bowl add all the ingredients in the same order and mix well.

Pour the batter into the pan and bake for 15 to 20 minutes or until a toothpick inserted comes out dry. Take out and let cool. Unmold and cut thin rectangles. Set aside.

Sweeten the coffee with stevia and let it cool. Add the rum essence if you want. Set aside.

*(If you want you can pasteurize the eggs, for that put them in a pot with water over very low heat until it reaches 140 degrees, but not going over 149 degrees, since at that temperature the eggs begin to coagulate.

Keep this temperature for 4 minutes and you can use the eggs now)

In a bowl, beat the egg whites until stiff. Set aside.

In bowl, beat the ricotta, yogurt, egg yolks, stevia and essence with an immersion blender until smooth and creamy. Fold in the meringue.

Pour the brewed coffee into a flat bowl.

In a dish, cover the base with half the biscuits previously soaked in coffee. Then cover with half the cream. Then repeat biscuits and finish with the remaining cream.

Refrigerate 12 hours or overnight. When serving, sprinkle the surface with cocoa with the help of a strainer.

Per portion 125 gr app

Cal: 220.1 P: 12.7 F: 13.2 Cb: 14.9