I present to you one of my favorite desserts, it is my noble mostachón recipe in my own way. It is a sugar-free preparation, perfect to accompany a delicious coffee or to finish a delicious meal with a flourish. Here he presented two options for decoration, one with the classic whipped cream and another healthier option, with yogurt.
Learn more about Vanessa Musi
Ingredients8 portions
Preparation
Preheat the oven to 150 ° C.
Grease a 24 cm pie mold with release agent.
In the blender with the balloon, beat the whites with baking powder, tartar cream and meringue powder until soft peaks form. Add the sweetener and isomalt, little by little, until firm peaks form.
Remove from the blender and add the cookies in an enveloping way. Add nuts and mix carefully.
Empty the mixture in the prepared mold. Bake until browned for about 40 minutes or until a toothpick comes out clean. Chill in a grid. Once cold, unmold.
For the whipped cream: beat the cream until it begins to thicken, add the artificial sweetener little by little. Once the preparation is peaks, turn off the blender and reserve in the refrigerator.
For yogurt cream: place 2 cups of unsweetened Greek yogurt on a sky blanket or coffee filter and reserve for 2 days in the refrigerator. Then beat the thick yogurt with artificial sweetener to taste, about 1/3 cup and add ½ teaspoon vanilla and a pinch of sea salt.
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