Preheat the oven 170C degrees and line a 9 inch spring form cake pan with baking paper.
Whisk the 7 eggs until foamy using a hand or stand mixer, add vanilla extract (optional), 2 tbsp almond milk and 1 tbsp apple cider vinegar.
Pour your The Best Free From sweet mix into a large bowl and mix it thoroughly. Add half of your egg mixture to your dry ingredients and mix it with a stand or hand mixer until fully combined.
Add and Fold in the rest of the beaten egg mixture. Fold as gently as you can to preserve the air and create a fluffy sponge.
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Pour the sponge mixture in to the prepared cake tin and bake it for 30-35 minutes until a skewer inserted into the centre comes out clean. Remove and allow to cool on a wire rack. Once cool, cut into half to get the two layers of sponge for the tiramisu cake.
For the filling – Start with mixing up your gelatin. Mix the half sachet of gelatin powder into 4 tbsp of hot water, put it aside. In a medium size bowl whip the 500ml cream till light and fluffy, don’t need to beat it until it’s hard.
In another medium size bowl mix the mascarpone and the powdered erythritol and the vanilla stevia with a hand mixer and then add your already made gelatine and mix until fully combined. Add the whipped cream into your mascarpone mix and fold until fully mixed, gently to not to break the whipped cream.
In a cup make up the coffee mix to pour over the sponge layers: 1 tbsp of instant decaff coffee, (use any coffee you like), 6 tbsp hot water, 2 tbsp powdered erythritol ( 1 -2 tbsp Rum if you wish to use).
Now that you have everything ready, you can start layering your cake. I recommend using the same cake tin what you used for baking the sponge base, or at least used the ring of the tin, so it holds your cake together while it sets and you can take it off after a few hours of chilling the cake. I used the cake tin altogether, I lined the cake tin same way as for baking the sponge.
Put one half of the sponge base into the prepared cake tin. Spoon 3 tbsp (half of the coffee mix) of coffee mixture evenly over the sponge. Next is one layer of cream cheese mixture (roughly half of the whole filling), then dust with 1/2 tbsp of unsweetened cacao powder.
The next layer is the other half of the sponge and from now you repeat the steps, so pour the rest of the coffee over your sponge layer. Cover it with the rest of the cream cheese filling, I piped out the filling to make it look fancier, but spreading with a spoon will be just as perfect. Dust with cocoa powder again. Use a sifter. This is a classic finishing touch to the entire tiramisu dessert.
Chill for 2-4 hours at least! Slice and enjoy your Keto Treat! Don’t forget to let me know if you have made this amazing and super easy Keto Tiramisu, leave your comment below or email me at firstname.lastname@example.org.