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Strawberry tiramisu with lavender

Preheat the oven to 180°C bottom & top heat. Separate the eggs and beat the yolks with the erythritol and salt until frothy. Beat the egg whites with the powder erythritol until stiff.

In a separate bowl, mix coconut flour, psyllium husks, guar gum, lavender flowers and ground vanilla, then add mass to the egg yolks. Strong by stirring. If the dough is too dry, some hot water must be added. Finally, carefully fold in the egg white.

Lay out a baking dish with baking paper and grease it. Spread the dough evenly (about 1-2cm high) in it. Bake for 25-30 minutes.

Meanwhile, the strawberry cream can be prepared. Cut the strawberries into chunks and cook gently with coconut blossom sugar and lavender flowers in a pot. Add the psyllium husks and puree everything. Remove from heat and let cool.

When the biscuit bottom has finished baking, remove from the oven and allow to cool.

Now the cream layer can be prepared. Beat egg yolks with powdered erythritol, coconut blossom sugar and vanilla over a water bath until frothy. Gradually add the mascarpone and stir gently.

To make the tiramisu dessert in a glass, the biscuit bottom must be cut out. Turn it around and cut out small circles with a suitable glass. Refine the cool coffee with a little rum.

To layer, first spread a slice of biscuit in the glasses. Pour some coffee-rum mixture over it and spread the cream on it. Then spread strawberries and repeat these steps again.

Put the finished low carb Tiramisu in the fridge with the lid closed for at least 3 hours and remove it about 30 minutes before serving. Decorate with fresh mint leaves. (Recipe and photo by Lisa Shelton von www.kochmitherz.com)

Ingrediens biscuit dough:

  • 6 eggs
  • 80g coconut flour
  • 1tsp. psyllium husks
  • 1/2tsp. guar seed flour
  • 100g erythritol
  • 50g powder erythritol
  • 1tblsp. Lavender
  • 1tsp. vanilla
  • 4-5tblsp. hot water
  • salt

Ingrediens strawberry layer:

  • 200g strawberries
  • 1tblsp. Lavender
  • 3tblsp. coconut blossom sugar
  • 2tsp. psyllium husks

Ingrediens creame layer:

  • 2 egg yolk
  • 40g powder erythritolt
  • 40g coconut blossom sugar
  • 1tsp. vanilla
  • 500g Mascarpone
  • 1 cup Espresso
  • 2-3tblsp. rum
  • cocoa powder
  • fresh mint leaves