3 large eggs, separated
1 tsp (5 ml) strong black coffee, cold
1 tsp (5 ml) xylitol granules
¼ C (60 ml / 25 g) coconut flour
¼ C (60 ml / 30 g) ground almonds
1 tsp (5 ml) psyllium husks
½ tsp (2.5 ml) baking powder
½ C (125 ml) strong black coffee, cold
½ C (125 ml) cream
3 Tbsp (45 ml) xylitol granules
¾ C (180 ml) mascarpone, at room temperature
1⁄3 C (80 ml / 25 g) 90% dark chocolate or cocoa nibs, finely grated/chopped
1 tsp (5 ml) cocoa powder
mint leaves, to garnish
Preheat the oven to 190°C.
Line a baking tray with baking paper.
Use an electric whisk to whisk the egg yolks, coffee and xylitol together for 2 minutes until pale and creamy.
In a separate bowl whisk the egg whites until stiff.
Stir the coconut flour, almonds, psyllium husks and baking powder into the egg yolk mixture. Fold in the egg whites until smooth.
Place the mixture into a piping bag fitted with a round 1.5 cm nozzle and pipe 6 cm fingers onto the lined baking tray.
You should be able to pipe 14 ladyfingers.
Bake for 6 minutes until puffed, cooked through and lightly browned. Allow to cool.
Once you are ready to assemble, soak the ladyfingers in the cold coffee for about 5 minutes.
Whisk the cream until soft peaks form.
Whisk in the xylitol and mascarpone until smooth. Be careful not to over beat the mixture, as it can become grainy.
Carefully place half of the soaked ladyfingers into a small serving dish.
Spread half of the cream mixture on top and smooth out with a butter knife.
Scatter half of the chocolate on top. Layer the remaining ladyfingers and cream mixture on top.
Add the rest of the chocolate and leave in the fridge for at
least 4 hours or overnight.
Add a dusting of cocoa powder or grated chocolate and garnish with mint.
TIP: The grated chocolate is completely optional. If you want to cut out the chocolate, replace it with a thin layer of cocoa powder dusted over the creamy filling.
Prepared, tried and tested by: Sean Swart
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