Tiramisu for Diabetics

Brew coffee and let it cool. When it cools a bit, add 50 ml of cognac or rum, marsala can also be used. Cool until cold.

Separate the egg whites from the yolks.

Whisk the yolks with fructose (half the dose) until pale white, transfer to a water bath and heat while constantly whisking until the mixture thickens and becomes pale. (NB! Be very careful: stir continuously to prevent burning — otherwise you won't get rid of the egg taste!!!) Then gradually add mascarpone by the tablespoon, mixing each time until smooth. The result should be a fairly thick mixture (depends on heating time; sample - very thick sour cream). Remove from the bath and cool well (I put it in the freezer if it's winter); to prevent a crust from forming, cover with a lid placing a cotton cloth or paper towel underneath.

Whip the egg whites with fructose (the second half of the dose) into a strong foam, adding vanilla (1 packet) and 50 ml of cognac/rum/marsala. Gradually add the yolk-cheese mixture, gently mixing with a spatula. The cream should thicken slightly and be smooth.

Quickly dip the savoiardi sticks in coffee (quickly—otherwise they will get soggy!), shake off and lay them in a tight layer at the bottom of the mold. Spread half of the cream on top (with a ladle). Then another layer of sticks and another layer of cream on top. For evenness, gently tap the mold on the table several times. Sprinkle cocoa powder on top.

Put it in the fridge overnight. It should end up quite firm, forming a flat piece that holds its shape on the plate. Use a spatula to serve it (don't believe Vysotskaya — no spoon! This is the wrong consistency, it just didn't work!). If it’s leaking — you made a mistake somewhere, sorry...