3 units Egg yolks
650g Mascarpone cheese
For the sponge cake.
1.Beat the eggs and add in the stevia.
2.Stir in the yogurt, the milk and the oil.
3.Add the flour mixture and, once it's properly mixed, add the baking powder.
4.Lastly, add the vanilla essence.
5.Blend all properly and pour it into the previously greased chosen tin.
6.Bake at 180ºC for 30 minutes approximately.
7.Wait for it to cool down, unmould it and set it aside.
For the filling.
1.Prepare the coffee. Cool it down and set aside.
2.Prepare the crème anglaise : Boil the milk. Beat the eggs and the stevia. Once the milk's boiled, pour 1/3 over the yolks, stir and put it all back into the pot for a few seconds to gain some thickness. It shouldn't boil! Click HERE to see how it should look.
Filter and cover with plastic film (the film should touch the cream avoiding crusts).
Leave it to cool and put in the fridge until it's completely cool.
3.Mix the cold crème anglaise with a bit of the mascarpone. Beat the rest of the cheese until smooth. Add then the mixture of crème anglaise and mascarpone cheese, and mix until smooth.
4.Beat the cream, pour it into the previous mixture and, with a spatula, integrate all the ingredients with encircling movements.
1.Cut the sponge cake in three equal parts.
2.In the chosen tin, place one the of the three parts, soak generously with the coffee, cover it with a bit of the filling and dust it with cocoa powder. Repeat this process twice, leaving the last layer without cocoa. Leave it to cool.
3.Put the leftover filling in a pastry bag with the desired tip.
4.Once it's cold, use a knife to go through the border to unmould it.
5.Decorate to your liking with the pastry bag.
6.Dust some cocoa powder as a finishing touch.
*We decided to cook the egg yolks instead of using them raw. This way, the tiramisu will last in perfect state for longer.
*We used sweeteners, not sugar, in this recipe. However, due to its fat content, a moderate consumption is recommended for diabetics.
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