This Tiramisu filling by itself makes a lovely mousse that can be eaten solo, topped with cinnamon and It goes like this:
23g egg white powder (or 5 large egg whites)
1 scoop vanilla whey
52g mascarpone (regular fat)
1. Beat 23g of egg white powder (or, 5 large egg whites) to ‘stiff peaks.’
2. Next, beat one scoop of vanilla whey with a bit of water and 52g of mascarpone (the regular-fat kind). Once this was well blended, add it, or ‘fold it in’ rather, into the egg whites.
The end product of is a massive bowl of yummy-looking Tiramisu filling.
Macros per Serving (out of 1):
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