PJF Tea-Ramisu

Saturday, November 5, 2011

What you need:

The Most Versatile Sponge Cake EVER!
3 large eggs, separated (please place egg whites directly into large glass bowl. If doing this by hand grosses you out, gimme a call when you leave mamby pamby land!)
1 cup very strong Republic of Tea Double Dark Chocolate Mate, cooled
8 oz mascarpone
2T cocoa powder
1/4c Sugar Free Peach Syrup

combine egg yolks, 1T of the chocolate mate, and peach syrup into large bowl.

Beat 2 mins.

Add mascarpone and beat another 4 mins until smooth.

In separate bowl, combine egg whites and a pinch of stevia/xylitol. Beat until stiff peaks form. I've gotten my best results using a glass dish, as opposed to a plastic one.

Gently fold into mascarpone mixture.

Slice The Most Versatile Sponge Cake EVER! into ladyfingers and dip into remaining chocolate mate.

Layer on bottom of small serving dish. spread mascarpone mixture and sprinkle with cocoa powder. Refrigerate 2 hours.

305 cals, 1g carb (0 net, ty cocoa powder!), 19g fat, 31g protein, 217 sodium

510 cals, 48g carb, 92g fat, 7g protein, 75 sodium

Personally, I think mine's better ;)
It may not be as pretty, but I'll pick it over Olive Garden any time.


Amanda said...

Any concern at all about Uncooked eggers?

P Gersch said...

I've never had a problem with them. How do you think egg nog is made? ;)
Just make sure you are cracking on a clean counter top.

Anonymous said...

Thank you so much! Tiramisu is a huge favorite of mine. I can't wait to make this!!!

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