How to Make Tiramisu Trifle

Ingredients

• 3 large eggs, separated
• 2 tablespoons (20 g/0.7 oz) erythritol or Swerve, powdered
• 20 drops stevia
• 1 large egg white
• ¼ cup and 1 tablespoon (35 g/1.2 oz) coconut flour
• 0.33 cup (35 g/1.2 oz) almond flour

• 4 large eggs, separated
• Pinch salt
• ½ cup (80 g/2.8 oz) erythritol or Swerve, powdered
• 15 drops stevia
• 1 cup (250 g/8.8 oz) mascarpone cheese or creamed coconut milk
• 6 teaspoons (10 g/0.4 oz) unsweetened cacao powder

• ½ cup (120 ml/4.1 fl oz) freshly brewed strong black coffee
• ¼ cup (60 ml/2 fl oz) dark rum or brandy (or 1 tablespoon rum extract)
• 2 tablespoons (20 g/0.7 oz) erythritol or Swerve
• 15 drops stevia

1. Preheat the oven to 375°F (190°C, or gas mark 5). Start by making the ladyfingers. Line a 10 × 10 inch (25 × 25 cm) pan with parchment paper. Separate the egg whites from the egg yolks. Cream the yolks in a bowl with the powdered erythritol and liquid stevia until pale and creamy.
2. In a separate bowl, whisk the four egg whites until they create soft peaks. Gently fold the whisked egg whites into the egg yolks. Sift in the coconut flour and almond flour and fold in until well combined.
3. Pour the mixture into the pan and spread evenly. Bake in the oven for about 15 minutes. When done, remove from the oven and let cool. Cut into ladyfinger shapes or squares.
4. Meanwhile, prepare the mascarpone layer. Separate the egg yolks from the egg whites. Whisk the egg whites with a pinch of salt and gradually add half of the powdered erythritol while whisking into stiff peaks. Set aside.
5. Place the egg yolks into a heat-resistant bowl. Beat the egg yolks with the liquid stevia and the remaining erythritol until pale and creamy. Place the bowl on top of a saucepan with simmering water. Cook for about 10 minutes, stiring constantly. Tempering the egg yolks will help keep the mascarpone layer creamy and firm.
6. Remove from the heat and continue stirring to cool. Fold in the mascarpone cheese. Using a large spoon, slowly fold in some of the whisked egg whites and then the remaining egg whites.
7. Prepare the coffee liquid. Combine the coffee with the rum or rum extract and the powdered erythritol and liquid stevia. Mix well and then dip each of the ladyfingers into the liquid until soaked but not soggy.
8. Assemble the trifles by spooning some of the mascarpone mixture into a bowl. Sprinkle with some cacao powder and then add 1 or 2 soaked ladyfingers. Top with another layer of mascarpone, cacao powder, and ladyfingers. Finally, top with more mascarpone and cacao powder.
9. Chill in the fridge for at least a few hours or overnight. Cover each trifle with plastic wrap to prevent the top from drying out.