Tiramisu

I’m not embarrassed to say that this is an amazing version of that classic Italian dessert. I promise you, it’s as good as one that’s loaded with carbs. If you don’t have an espresso machine, just get some from your favourite coffee shop or use a good instant espresso powder.

INGREDIENTS

SERVES: 6

For the coffee and walnut cake:

150g vegetable oil, plus extra for oiling

100g ground almonds

90g ground flaxseed

50g erythritol (sugar replacement)

7g good-quality instant coffee (I use Nescafé Azera Intenso)

1 tsp bicarbonate of soda

50g walnut oil

150g grated Granny Smith apple

4 large free-range eggs, lightly beaten

For the mascarpone cream:

400ml double cream

260g mascarpone

60g erythritol (sugar replacement)

2 large vanilla pods, split lengthways, seeds scraped out

For the coffee:

6 espressos (see above), or strong coffee made with good instant coffee (warm or cold is fine)

For the topping:

2 tbsp cocoa powder

2 tbsp roughly crushed coffee beans

50g dark chocolate (80 per cent cocoa solids)

METHOD

1: Preheat the oven to 120°C/Fan 100°C/Gas ½. Lightly oil a 450g loaf tin or 20cm springform cake tin, then line with baking parchment and oil the parchment.

2: To make the cake, put all of the ingredients into the bowl of a stand mixer fitted with the paddle attachment and beat on a medium-low speed until it forms a light batter. Pour into the prepared tin and bake for 1 hour, until a wooden skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

3: For the mascarpone cream, place the cream, mascarpone, erythritol and vanilla seeds in a bowl and beat until smooth.

4: Cut the cake into 1cm slices and arrange a layer in each of 6 serving glasses. Spoon about 1 tbsp espresso over each, then cover with a layer of mascarpone cream. Repeat these layers (cake, coffee, cream) three more times, ending with a cream layer.

5: Sprinkle over the cocoa powder and coffee beans, then grate the chocolate all over the top. Chill for at least 3 hours, up to 2 days.

6: Take the glasses of tiramisu out of the fridge about 20 minutes before serving.

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