Cool, creamy, coffee-spiked tiramisu is a favorite Italian dessert. However, it contains sugary biscuits which we cannot have. This recipe combines the creaminess, the coolness and the coffee flavor…but we use a buttery hazelnut crumb instead of savoiardi biscuits. We layer everything up and leave it to soak into each other before devouring.
- Serves: 5
- Time: approximately 30 minutes
- Calories: 647
- Total carbs: 13.3 grams
- Net carbs: 10.3 grams
- Fat: 31.9 grams
- Protein: 8.8 grams
Ingredients
- Butter for greasing ramekins
- 1 cup hazelnuts, crushed and chopped so that there are some little pieces and some powdery bits
- 3 Tbsp melted butter
- 4 egg yolks, beaten with a whisk until smooth
- 1 cup full-fat cream
- 2 tsp pure vanilla paste
- 1 tsp liquid stevia
- 2 tsp espresso powder dissolved in ¼ cup boiling water and cooled
- 1 cup full-fat cream, whipped until thick and soft
- 2 oz 72% cocoa dark chocolate, grated
How to make:
- Grease your ramekins or small dessert dishes with butter and set aside
- Combine the hazelnuts and melted butter in a small bowl to form a sandy crumb and set aside
- In a double boiler (a glass bowl over a pot of boiling water) whisk together the egg yolks, cream, vanilla paste and stevia and keep whisking as the mixture thickens to form a thick custard, take the bowl off the heat and leave to cool in the fridge (covered)
- Press some hazelnut crumb into the bottom of each ramekin and sprinkle with espresso. Add a layer of custard, then a layer of whipped cream and grated chocolate. You can either do this twice with small layers, or just once with larger, thicker layers
- Refrigerate for a few hours before serving with a hot espresso!
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