Tiramisu – that slice of cake layered with mascarpone, sponge cake, drizzled with espresso and dusted with cocoa powder – š®š¹ Heaven !
Peanut Butter is a bit like Marmite, you either love it or hate it.
Over the years, living in the German land of exceptional bakers, Iāve made many different cakes for childrenās birthday parties and girlfriendās coffee afternoons.
This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think Reese’s Peanut Butter cup in mug form – You can also use a ramekin.
Mug cakes are a magnificent way of indulging in a āslice of cakeā without having to worry about who is going to eat a whole cakeā¦
TIRAMISU MUG CAKE
Mug cakes are a magnificent way of indulging in a āslice of cakeā without having to worry about who is going to eat a whole cake
4
servings20
minutesIngredients
1 tbsp Melted Butter
1 1/2 tbsp Liquid Stevia
1 medium Egg
1 tbsp Coconut Flour
1/2 tsp Baking Powder
1/2 tsp Almond Extract
2 tbsp Strong Coffee
1 tbsp Amaretto Liquor
- Topping
150 g Mascarpone
1-2 tbsp Erythritol
1/2 tsp Almond Extract
Method
- Mix butter, sweetener, coconut flour, baking powder, almond extract and egg with a fork until well combined
- Microwave in a greased ramekin or mug for 90 second
- Turn onto a rack to cool
- Mix the Amaretto and coffee (I put sweetener also in the coffee – maybe try it for personal taste)
- Slice the mug cake into three pieces
- Using a spoon, soak the cake pieces with the Amaretto/coffee mix. You could use more Amaretto if you like but the carb content will increase
- Mix the mascarpone, erythritol and almond extract
- Sandwich the cake pieces together with the mascarpone; cover sides and top
Notes
- MACROS 10g Carbs – 10.3g Fat – 21g Protein – 330 Calories
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