Dukan tiramisu

Name: Dukan tiramisu
Ingredients: 4 eggs; 1/8 teaspoon salt; 2 1/2 tablespoons sweetener; 1 teaspoon coffee or coffee extract; 45 ml skim milk; 1 tablespoon low-fat cottage cheese; 3 tablespoons oat bran; 3 tablespoons skim milk powder; 2 tablespoons cornstarch; 2 tablespoons wheat gluten; 1 packet baking powder (10 g); 200 ml skim milk; 3 tablespoons sweetener; 2 egg yolks; 400 g low-fat cottage cheese or quark; 200 ml coffee; 1 teaspoon sweetener; 5 g cocoa

Dessert - Dukan tiramisu by Magdalena P. - Recipia

Dukan tiramisu: folding in the egg whites slowly keeps the cake light enough to cut into two layers. The oat bran and coffee cake sits between layers of cottage cheese cream, and the cocoa on top gives it a slight bitterness. I choose well-drained cottage cheese, not the kind with whey pooled in the tub. Preparation: 25 minutes. Cooking: 39 minutes. Resting: 2 hours and 45 minutes. Total time: 3 hours and 49 minutes. Servings: 8. Approximately 135 kcal and 15 g protein per serving.

Ingredients

For the cake

4 eggs
1/8 teaspoon salt
2 1/2 tablespoons sweetener
1 teaspoon coffee or coffee extract
45 ml skim milk
1 tablespoon low-fat cottage cheese
3 tablespoons oat bran
3 tablespoons skim milk powder
2 tablespoons cornstarch
2 tablespoons wheat gluten
1 packet baking powder (10 g)

For the cream

200 ml skim milk
3 tablespoons sweetener
2 egg yolks
400 g low-fat cottage cheese or quark

For the syrup

200 ml coffee
1 teaspoon sweetener

To finish

5 g cocoa

Preparation

1. Separate the whites from the yolks of the 4 eggs. Mix the yolks with 2 1/2 tablespoons sweetener, 1 teaspoon coffee or coffee extract, 45 ml skim milk and 1 tablespoon cottage cheese. 2. Fold in the oat bran, skim milk powder, cornstarch, wheat gluten and baking powder. 3. Beat the egg whites with 1/8 teaspoon salt until they hold their shape. Fold them in slowly using the back of a wooden spoon and broad strokes from the bottom up. Pour the batter into a loaf pan lined with parchment paper. 4. Bake at 160°C for 35 minutes, until a toothpick inserted in the middle comes out clean. Leave the cake to cool for about 45 minutes, then cut it in half horizontally. 5. Set aside 30 ml of the 200 ml milk for the yolks. Bring the rest to a boil with 3 tablespoons sweetener. Mix the 2 egg yolks with the reserved milk, gradually pour them into the hot milk and cook the cream for 4 minutes, stirring, until it thickens slightly. Leave it to cool, then beat it with 400 g low-fat cottage cheese or quark. 6. Sweeten 200 ml coffee with 1 teaspoon sweetener and leave it to cool. Soak both cake layers well in the coffee. 7. Spread half the cream over the first layer, place the second layer on top and cover with the remaining cream. Refrigerate for at least 2 hours, then dust with 5 g cocoa before slicing.

Notes

Low-fat cottage cheese can be replaced with the same amount of quark; the dessert contains gluten, dairy and eggs. Choose a smooth, well-drained cheese, especially if there is visible whey in the package. Folding in the egg whites is the part I take slowly, with broad strokes from the bottom up. Cheese that is too wet can make the cream runny; drain it before beating. If you use a narrow loaf pan, the cake will be taller and may need a few extra minutes; check it with a toothpick. Covered, it keeps in the fridge for up to 3 days and can be assembled the night before. Cut it into thin slices and serve with an espresso.