Ingredients:

  • 3 Large Eggs, separated (for sponge)
  • ¾ cup Fine Almond Flour
  • ⅓ cup Granulated Keto Sweetener (for sponge)
  • 1 teaspoon Baking Powder
  • ½ teaspoon Vanilla Extract (for sponge)
  • 2 tablespoons Unsalted Butter, melted
  • Pinch Salt
  • 1 cup Strong Brewed Espresso or Coffee, cooled
  • 1 tablespoon Keto Sweetener (optional, for soak)
  • 3 tablespoons Dark Rum or Brandy
  • 4 Large Egg Yolks
  • ½ cup Granulated Keto Sweetener (for cream)
  • 1 teaspoon Vanilla Extract (for cream)
  • 1 cup Heavy Whipping Cream (35%), very cold
  • 16 oz Full-Fat Mascarpone Cheese
  • 2 tablespoons Unsweetened Cocoa Powder (for dusting)

Instructions:

  1. Preheat oven to 350°F (175°C). Line an 8x8 inch (20x20 cm) baking pan with parchment paper, leaving an overhang.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, baking powder, and salt.
  3. Whip Egg Whites: Beat the 3 egg whites until stiff peaks form. Set aside.
  4. Combine Wet Ingredients: Whisk the 3 egg yolks with the melted butter, vanilla, and ⅓ cup sweetener until pale and creamy.
  5. Fold Batter: Gently fold the dry ingredients into the yolk mixture. Then, gently fold in the whipped egg whites in two batches, being careful not to deflate the air.
  6. Bake: Pour the batter into the prepared pan. Bake for 18–20 minutes, or until a toothpick comes out clean. Allow the sponge to cool completely.
  7. Prepare the Espresso Soak: Mix the cooled espresso, rum (or brandy), and 1 tablespoon of sweetener (if using) in a shallow dish.
  8. Pasteurise Yolks: Place the 4 egg yolks, ½ cup sweetener, and vanilla extract in a heatproof bowl over simmering water (double boiler). Continuously whisk until the mixture reaches 160°F (71°C). Remove from heat and let cool slightly.
  9. Whip Cream: In a separate large bowl, whip the heavy cream until medium-stiff peaks form.
  10. Final Cream Assembly: Gently fold the room-temperature mascarpone into the pasteurised yolk mixture until smooth. Then, gently fold the whipped heavy cream into the mascarpone mixture until fully incorporated.
  11. Cut the Sponge: Slice the cooled sponge into two equal layers.
  12. Assembly: Quickly dip the first sponge layer into the espresso soak (do not saturate). Place it in the bottom of the serving dish and spread half of the mascarpone cream evenly over it.
  13. Layer Two: Dip the second sponge layer, place it on top, and top with the remaining mascarpone cream, smoothing the surface.
  14. Chill: Cover the dish tightly and refrigerate for a minimum of 4 hours, or preferably overnight. This is vital for the structure to set.
  15. Dust and Serve: Just before serving, dust the top liberally with unsweetened cocoa powder using a fine mesh sieve.