Directions

• Cake:
• Preheat the oven to 350 degrees F (177 degrees C). Line a 9 in (23 cm) square pan with parchment paper, so that it hangs over the sides.
• In a large bowl, beat together the erythritol and butter, until fluffy.
• Beat in the eggs, then the heavy cream and vanilla extract.
• Beat in the almond flour, baking powder, and salt, until smooth.
• Transfer the dough to the lined pan and smooth the top with a spatula.
• Bake for 20 to 25 minutes, until firm, golden, and an inserted toothpick comes out clean.
• Filling:
• Meanwhile, make the filling. Combine the egg yolks and powdered sweetener in the top of a small double boiler, over boiling water. (Make sure the double boiler bowl is small.) Reduce heat to low, and cook for about 7 to 10 minutes, stirring constantly, until the mixture is lighter in color, increased in volume, and a little frothy.
• Remove from heat. Use a hand mixer at medium-low speed to whip the yolks until they are thick and lemon in color. Set aside to cool while doing the next step.
• In a separate bowl, whip the heavy cream at high speed until stiff peaks form.
• Add the mascarpone to the whipped yolks. Beat at low speed until combined smoothly.
• Gently fold the mascarpone yolk mixture into the whipped cream.
• Assembly:
• Run a knife along the edges of the cake to make sure it didn’t stick to the sides. Transfer to a cutting board.
• In a small bowl, stir together the espresso and brandy. Pour evenly over the cake.
• Cut the cake in half, forming 2 rectangles. Carefully slide one half onto a platter.
• Top the cake on the platter with half of the cream mixture. Carefully place the second half of the cake on top, then top with the remaining cream mixture.
• Sift cocoa powder through a fine-mesh sieve over the tiramisu (optional).
• Refrigerate for 4 hours, or preferably overnight, to set.
• Enjoy!