For faux-savioardi biscuits make 2 x choc-protein oopsie slabs (without cream cheese).
In one bowl, beat egg whites with cream of tartar until stiff peaks form.
In a separate bowl, beat egg yolks, cocoa, protein powder, sweetener and maple syrup until combined.
With a spatula, gently fold a ¼ of the egg whites into the chocolate mixture, then add the rest of the whites and fold through until combined.
Spread mixture into 1 large rectangle onto prepared cookie sheet, and bake for half an hour.
Take oopsie slab out of oven and allow to cool completely on the counter. Make another choc-oopsie slab.
Cut oopsie slabs into squares that will fit a square tin, or into squares that will fit individual ramekins.
Pour coffee and marsala into a shallow dish and set aside.
In a medium bowl, lightly whip the cream.
In a large bowl, beat egg yolks and sugar substitute until thick and pale. Add the mascarpone & whipped cream, mixing gently until just combined.
Beat egg whites in a separate bowl until soft peaks form. Using a spatula, gently fold egg whites into the mascarpone mixture.
Dip 1 chocolate oopsie square into coffee/liqueur mixture, and lay in a square tin or individual ramekins. Cover with a layer of mascarpone and repeat. Finish with a layer of mascarpone and dust with cocoa.
The choc-oopsie slab comes out cakey, so they are a perfect replacement for flour and sugar laden savioardi. A photo coming soon!
The post was edited 1 time, last by helenaangelina ( Dec 28th 2014, 8:10am ).
I went a bit overboard with the cocoa!
I would deffs eat that !
Thanks guys. My Dad, who wont go near sweetener, loved it and couldn't detect that it was sugarless and flourless - score! It turns out much prettier than my pictures, and tastes amazebals! I think the chocolate oopsie slab would make an amazing base for all sorts of cakes actually. I'm quite happy with that little invention.