TIRAMISU

This is just as good as tiramisu that’s loaded with carbs. If you don’t have an espresso machine, get some from your favourite coffee shop or use a good instant espresso powder.

CARB COUNT: 10g per person Serves 6 For the cake

150g (5½oz) vegetable oil, plus extra for oiling

100g (3½oz) ground almonds 90g (3¼oz) ground flaxseed 50g (1¾oz) Erythritol

(or alternative sweetener, see box on page 73)

7g (¼oz) good-quality instant coffee (I use Nescafé Azera Intenso)

1tsp bicarbonate of soda

50g (1¾oz) walnut oil

150g (5½oz) grated Granny Smith apple

4 large free-range eggs, lightly beaten

For the mascarpone cream

400ml (14fl oz) double cream 260g (9¼oz) mascarpone 60g (2¼oz) Erythritol (see box page 73)

2 large vanilla pods, split lengthways, seeds scraped out

For the coffee

6 espressos, or strong coffee made with good instant coffee (warm or cold is fine)

For the topping

2tbsp cocoa powder 2tbsp roughly crushed coffee beans

50g (1¾oz) dark chocolate (80 per cent cocoa solids)

Preheat the oven to 120°C/fan 100°C/gas ½. Lightly oil a 450g (1lb) loaf tin or 20cm (8in) springform cake tin, then line with baking parchment and oil the parchment. To make the cake, put all of the ingredients into the bowl of a stand mixer fitted with the paddle attachment and beat on a medium-low speed until it forms a light batter. Pour into the tin and bake for 1 hour, until a wooden skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.

For the mascarpone cream, place the cream, mascarpone, Erythritol and vanilla seeds in a bowl and beat until smooth. Cut the cake into 1cm (½in) slices and arrange a layer in each of 6 serving glasses. Spoon about 1tbsp espresso over each, then cover with mascarpone cream. Repeat these layers (cake, coffee, cream) three more times, ending with a cream layer. Sprinkle over the cocoa powder and coffee beans, then grate chocolate over the top. Chill for at least 3 hours or up to 2 days. Take out of the fridge 20 minutes before serving.