Tiramisu With Coconut Blossom Sugar

• 6 eggs
• 3 7/8 cups mascarpone
• 7/8 pound savoiardi
• 1/2 cup coconut blossom sugar
• 2/3 tablespoon stevia
• 2 3/8 tablespoons sugar Normal
• 2 1/8 cups coffee

1. Prepare the coffee , add 10 grams of sugar and let cool down .
2. Beat the egg yolks with an electric mixer to a creamy consistency while adding the coconut blossom sugar and the stevia.
3. Add the mascarpone and stir well . Put the mascarpone mixture in the refrigerator until you need it .
4. Beat the egg whites with 20 grams of white sugar and stir gently with the mascarpone mixture .
5. Dip the Savoiardi one by one in the coffee and make a nice bottom in a bowl. Don't dip the Savoiardi too long in the coffee or they will crumble .
6. Pour half the mascarpone cream over the first layer of Savoiardi.
7. Then make a second layer with the savoiardi soaked in coffee and sprinkle the surface with the remaining mascarpone cream.
8. Put the Tiramisu in the fridge for 24 hours to set. It may take a bit longer because of the use of less sugar. You can put it also in the freezer or add some agar agar to the recipe.
9. Sprinkle the tiramisu with cocoa powder before serving .

eggs, mascarpone, savoiardi, coconut blossom sugar, stevia, sugar normal, coffee

Taken from www.yummly.com/recipe/Tiramisu-With-coconut-blossom-sugar-1432421 (may not work)