This is the second Protein Tiramisu recipe I make. Scrap that, it’s the third. The first one was disastrous (this is all the evidence that remains from that experience), the second was my favorite (check it out in the Protein Pow App!) and this one’s pretty cool though it’s a bit more like a cake. There’s just something about coffee + cocoa + creamy vanilla, don’t you think? Something magical… especially when turned into a macro-friendly plate of oh nom nom nom nom: deliciousness.
Oh, and before I forget, here’s my Christmas reminder: The Protein Pow Holiday Recipes Ebook is out! I’ve been getting lots of emails, tweets and instagram feeds from people already cooking from it (e.g. check out the truffles and Christmas cookies that Vicky made from the ebook!) So yeah, if you haven’t already, get your copy by clicking here and share your Christmas protein foods with us too!
1/2 cup liquid egg whites
1/2 cup vanilla whey ON protein powder
1/2 cup quinoa flakes (kind of wish I used oats though)
1/4 cup Kara coconut milk (or any milk you like)
1 tablespoon oat flour (aka ground oats)
1 teaspoon baking powder
1. Blended together and baked in a bread loaf tin at 160 C (320 F) until, when stabbed with a knife, the knife comes out clean (approx. 35 minutes).
2. After it cooled, proceeded to slice it horizontally to form three layers. I then cut off the end edges of each slice and placed all the slices inside a tupperware (to see what this looked like, click here) so they’d be ready to soak. I then made an Americano (i.e. a double espresso with hot water), mixed it with a tsp of toffee flavdrops (you can sub this with stevia or your sweetener of choice), and poured it over my cake slices until most of the coffee. Meanwhile, I made my the cream filling:
1/4 cup light mascarpone
1/4 cup vanilla casein ON protein powder
1 tablespoon Tia Maria (it’s optional but adds that extra uuumph)
1/4-ish cup Kara coconut milk (or just cow’s)
1 tablespoon espresso
1. Blended together.
2. The assembly of it was super easy: just add some of the ‘cream’ to the first slice, cover with the second slice, add ‘cream’ to the second slice, cover with the third slice, add more ‘cream’ and sprinkle with cocoa powder.
The result is a super moist coffee-packed vanilla cream cake with bittersweet cocoa and a kick from the Tia. It’s less ‘authentic’ than my last Protein Tiramisu but it’s nevertheless extremely tasty and, if you’re a tiramisu fiend like myself, most certainly work making.
Macros per Serving (out of 4):
14.9g carbs (2.4g sugars)
7.3g fat (4.2g sat)