질문하기
Separate the egg yolks and whites.
Add erythritol to the yolks and mix well.
Make a meringue with the egg whites.
Whip the heavy cream until stiff peaks form.
Add the yolk mixture to the mascarpone cheese and mix together.
Fold the meringue and whipped cream into the mascarpone mixture.
Make the cake batter using almond flour and baking powder.
Bake the cake batter in the oven and let it cool.
Brush espresso onto the cake layer.
Alternate layers of cake and mascarpone cream.
Dust cocoa powder on top.
Refrigerate for at least 2 hours to set.
