Quick keto lemon tiramisu

Ingredients

for 3 servings

• Mascarpone200 g (7.1 oz)
• Eggs100 g (3.5 oz)
• Erythritol35 g (1.2 oz)
• Lemon juice20 g (0.7 oz)
• Almond flour30 g (1.1 oz)

Directions

1. Separate the whites from the egg yolks. Whisk the yolks with the erythritol until the mixture pales and turns frothy.
2. Stir in the mascarpone and the lemon juice, then whisk until you have a perfectly smooth, even cream.
3. Beat the whites to stiff peaks with a pinch of salt, then fold them gently into the mascarpone cream with a spatula to keep the volume.
4. Toast the almond flour dry in a pan over medium heat for 2 to 3 minutes, stirring, until golden and fragrant; leave to cool.
5. In 4 glasses, alternate layers of the lemony cream and the toasted almond flour.
6. Chill for at least 3 hours before serving well chilled.