Another winner in the dessert department, this was seriously tasty and although tiramisu benefits from sitting overnight this one barely lasted in the fridge for two hours. It was also my first foray into using xylitol as a sugar substitute, now most of the time there is research for the negative and positives of sugar substitutes, ie there is research against fructose as well as for it, however with the xylitol I was struggling to find any negative articles on it, despite its name it is actually naturally occuring, the main drawback is the cost, I think I was firmly kicked in the groin to the tune of $25 for a kilo, however you can find it cheaper online and if you are only using it occasionally it will last for ages (apparently it aids in dental hygiene as well, the polar opposite of regular sugar).
- 3 eggs, separated (room temperature)
- 3 tablespoons cottage cheese
- 1/4 teaspoon cream of tartar
- 1/4 cup xylitol
- 150g light sour cream
- 150g light cream cheese
- 2 extra eggs (not separated,beaten)
- 1/4 cup hot water
- 1 tablespoon instant decaf coffee powder
- 1/2 cup xlylitol
- 1/4 cup unsweetened cocoa
- brandy or some other tasty booze
Preheat the oven to 150degrees and line a lamington tin with baking paper. Whisk the egg whites with the cream of tartar to stiff peaks. In a food processor whizz up the egg yolks, xylitol and cottage cheese, fold the egg yolk mixture gently into the egg whites, pour into the prepared tin – bake in the oven for 30-40min till risen golden. Take out of oven and cool on a rack.
When the sponge is cool cut it into sponge fingers, lay half the fingers in whatever dish you want to use for it, mix the coffee with the hot water and pour half of it over the sponge fingers. Beat the softened cream cheese and sour cream together, add eggs one at a time and beat in xylitol, add as much booze as you deem necessary for flavouring purposes. Spread half of the cream mix over the sponge fingers, lay down the rest of the sponge fingers and repeat the process. Smooth the top layer of cream out and then dust with cocoa, leave in the fridge for a couple of hours or overnight, dig in and enjoy.