Ingredients
Scale
- 1.5 cups Almond flour, superfine
- 3 Large eggs, room temperature
- 1/3 cup Erythritol or Monk fruit sweetener
- 1 tsp Baking powder
- 1 tsp Vanilla extract
- 1/4 cup Melted butter
- 8 oz Mascarpone cheese, softened
- 1 cup Heavy whipping cream
- 1/2 cup Powdered sweetener (Swerve or similar)
- 1 tsp Vanilla extract
- 1 cup Strong brewed espresso, cooled
- 2 tbsp Unsweetened cocoa powder
- Optional: 1 tbsp Sugar-free coffee syrup or dark rum (if desired)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9 inch square baking pan with parchment paper. In a medium bowl, whisk together the eggs and sweetener until light and frothy. Stir in the melted butter and vanilla extract. Gradually fold in the almond flour and baking powder until a smooth batter forms. Pour the batter into the prepared pan and spread it evenly. Bake for 12–15 minutes or until the edges are golden and the center is firm. Let the cake cool completely before slicing it into small strips that resemble ladyfingers.
- While the sponge cools, prepare the creamy filling. In a large mixing bowl, beat the heavy whipping cream until stiff peaks form, then set it aside. In a separate bowl, whisk the softened mascarpone cheese with the powdered sweetener and vanilla extract until smooth and creamy. Gently fold the whipped cream into the mascarpone mixture using a spatula. Be careful not to over-mix, as you want to maintain the light, airy texture of the cream.
- Prepare your serving dish or individual glasses. Quickly dip each sponge strip into the cooled espresso—do not soak them for too long or they will become mushy. Place a layer of the espresso-soaked sponge at the bottom of the dish. Spread half of the mascarpone mixture over the cake. Repeat with a second layer of soaked sponge and the remaining cream. Smooth the top with a spatula. Dust the top generously with unsweetened cocoa powder using a fine-mesh sieve. Cover and refrigerate for at least 4 hours (ideally overnight) to allow the flavors to meld and the texture to set.
- Cook Time: 40 minutes