High-protein version of classic Italian tiramisu, structured as a baked layer cake. Two almond-flour-and-whey sponge layers brushed with espresso, layered with sugar-free mascarpone whey cream, topped with cocoa powder and ladyfingers. 20 g protein and 220 calories per slice. 8 slices per cake. Real mascarpone, real espresso, sugar-free with allulose.
Servings 8slices
Course Dessert
Cuisine American, Italian
Ingredients
For the almond protein sponge:
1 1/2cupsalmond flour150 g
1/2cupvanilla whey protein powder45 g
1/4cupallulose30 g
4large eggsseparated
1/4cupunsalted butter60 g, melted and cooled
1teaspoonpure vanilla extract
1teaspoonbaking powder
1/4teaspoonfine sea salt
2tablespoonsmilk of choice
For the espresso soak:
1/2cupstrong espresso120 ml, cooled
1tablespoonallulose
1tablespoonmarsala wine or dark rumoptional
For the mascarpone whey cream:
1cupmascarpone cheese250 g, room temperature
1/4cupheavy cream60 ml, very cold
1/4cupvanilla whey protein powder22 g
3tablespoonsallulose36 g
1teaspoonpure vanilla extract
1pinchfine sea salt
For topping:
2tablespoonsunsweetened cocoa powder
2 to 3ladyfingersoptional
Equipment
Two 6-inch round cake pans
Parchment paper
Stand mixer or electric whisk
Pastry brush
Offset spatula
Fine-mesh sieve
Cake stand or large plate
Method
Make the sponge batter. Preheat oven to 350°F (175°C). Line two 6-inch round cake pans with parchment. Whisk almond flour, whey protein, allulose, baking powder and salt. Separately whisk egg yolks, melted butter, vanilla and milk. Whip egg whites to stiff peaks. Combine wet into dry, then gently fold in egg whites in 3 additions.
Bake the sponge layers. Divide batter between pans. Bake 18-20 minutes until a toothpick comes out clean. Cool 10 minutes in pans, then turn out onto a wire rack to cool completely (30 minutes).
Make the espresso soak. Stir cooled espresso, allulose and marsala (if using) until allulose dissolves.
Make the mascarpone cream. In a large bowl, combine room-temp mascarpone, cold heavy cream, whey protein, allulose, vanilla and salt. Whisk on medium speed 60 to 90 seconds until smooth and just thickened. Do not overwhip.
Assemble. Place one sponge on a cake stand. Brush generously with half the espresso soak. Spread half the mascarpone cream evenly. Top with second sponge, brush with remaining espresso, spread remaining cream on top.
Chill and finish. Refrigerate at least 4 hours, preferably overnight. Just before serving, dust generously with cocoa powder through a fine-mesh sieve. Garnish with ladyfingers. Slice into 8 pieces with a sharp clean knife.