Low Carb Tiramisu Ver. 1

BISCUITS

Low Carb Philippine Broas

(Inspired by RECIPES OF THE PHILIPPINES)

• 3 egg whites
• pinch of cream of tartar
• 5 tablespoons sweetener (I used Erythritol)
• 3 egg yolks, beaten until thick
• 3-4 tablespoons sifted coconut flour

1. Preheat oven to 375° F. 
2. In a bowl beat egg whites until soft peaks form.
3. Add sweetener 1 tablespoon at a time and beat to stiff peaks.
4. Gently fold beaten egg yolks into the egg white mixture, and then slowly and gently fold in the flour.
5. Using a pastry bag pipe out 3½ long by 1 inch wide finger shapes, 1 inch apart on parchment-lined sheet pans. Dust tops with sweetener if desired 
6. Bake for 12 minutes. Turn off oven and leave in oven for 5-10 minutes with the door ajar.
7. Remove broas from papers and let cool on kitchen counter.

FILLING 

• 4 oz Regular Cream Cheese
• 1 batch of Low Carb Broas (recipe above)
• 3 eggs, separated
• 1/4 cup granulated sweetener, divided (used powdered erythritol)
• 4 oz. of strong coffee, cooled
• 3 TBSP cup Dark cocoa powder

1. Preheat oven to 160 degF.
2. In a double boiler (I just used a metal bowl on top of a saucepan with water) beat the egg yolks and half of the sweetener together with an electric beater until pale and thickened, about 3 mins. Let cool.
3. Place the egg whites in the oven for about 5 minutes. CAREFULLY WATCH it until eggs reach 160. Do not cook furthermore.
4. Once the egg yolk mixture cools down, add the cream cheese and beat until just combined.
5. Whip the egg whites until soft peaks form, gradually adding the remaining sweetener in small amounts.
6. Carefully fold the beaten egg whites into the cream cheese mixture. Set aside.

ASSEMBLY

1. Dip broas one at a time into the coffee and then arrange on the bottom of a container. I used this one. 
2. Tip: You don't want the broas to get too soggy otherwise they'll break so only dip for a few seconds then let any extra liquid drip off before arranging in the dish
3. Spread half of the cream cheese mixture over the layer of broas.
4. Dip and arrange the rest of the biscuits on top of the cream mixture
5. Spread the remaining cream mixture over the biscuits
6. Generously dust with cocoa powder
7. Refrigerate until ready to serve. I freeze mine for 15 mins before serving.