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Message: <blockquote data-quote="maglil55" data-source="post: 1420218" data-attributes="member: 52911">Part 2Once you've made the whisked sponge and cooled it you need to cut it to fit whatever dish you are going to use for your tiramisu.  You want at least 2 layers but 3 is better. You are going to use all the sponge and the quantities I'm going to give you is for 8 good portionsTIRAMISU MIX5 large eggs separatedYet more splenda or xylitol again I use about 6 tablespoons1 1/4 lbs mascarpone4 fl ounces espresso coffee3 tablespoons something alcoholic - my preference is amaretto or you can use rum or brandyAbout 2oz sugar free cocoaMixer to ready and beat the egg yolks until light and fluffy. Add the mascarpone and beat in on a low speed until it is mixed in. Keep stopping and scrape the bowl down as necessary. Be careful as this mix can curdle if you overbeat it.Clean bowl and yes beat the egg whites until stiff. Stir about 1/4 of the stiff egg whites into the mascarpone mix by hand then fold in the other 3/4 (similar to the sponge method - you are trying to keep it light)Put your coffee and booze together and the cocoa powder in a sieve.Sieve some cocoa into your dish. Now get your cut sponge and make the first layer. You can either cut the cake into fingers and quick dip into the coffee / booze mix but I prefer to brush it on the sponge when it is in place. Don't make it too wet. Put a layer of the mascarpone mix on top and dust with cocoa. Continue to build your layers and finish with a layer of mascarpone , dust with cocoa and if you really want to go to town grate some Lindt 90% over the top. Cover with cling film and put in the fridge overnight. It needs a chance for the coffee/booze to soak in.8 portionsNutritional per portion5.7g carbs protein 13.8g fat 40.8g calories 452</blockquote>

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