Noble Mostachón My Way

Name: Noble Mostachón My Way
Prep time: 70 min
Cook time: 40 min
Yield: 8
Cuisine: Internacional
Ingredients: 4 egg whites, prepare them and let them sit covered outside the refrigerator for a day; 1 pinch baking powder; 1/4 teaspoons cream of tartar; 1 teaspoon meringue powder; 1 cup isomalt sugar, powdered; 1/2 cups zero-calorie sweetener; 14 cookies, gluten-free graham crackers, chopped; 1 cup walnuts, finely chopped; 1 cup whipping cream, (for the whipped cream); 1 tablespoon vanilla essence, (for the whipped cream); 1/3 cups zero-calorie sweetener, to taste (for the whipped cream); 2 cups Greek yogurt, (for the yogurt cream); 1/3 cups zero-calorie sweetener, (for the yogurt cream); 1/2 teaspoons vanilla essence, (for the yogurt cream); 1 pinch salt, (for the yogurt cream)

Vanessa Musi

I present to you one of my favorite desserts, my recipe for noble mostachón my way. It is a sugar-free preparation, perfect to accompany a delicious coffee or to finish a great meal on a high note. Here I present two options for decoration, one with classic whipped cream and another healthier option with yogurt.

Reviewed by Editorial Team of Kiwilimón

Published: 07-06-2016

Preparation

30 mins

40 mins

Low

Preheat the oven to 150° C. Grease a 24 cm pie mold with a non-stick spray. In the mixer with the whisk, beat the egg whites with baking powder, cream of tartar, and meringue powder until soft peaks form. Gradually add the sweetener and isomalt until firm peaks form. Remove from the mixer and gently fold in the cookies. Add chopped nuts and mix carefully. Pour the mixture into the prepared mold. Bake until golden for approximately 40 minutes or until a toothpick comes out clean. Cool on a rack. Once cool, unmold. For the whipped cream: beat the cream until it starts to thicken, gradually add the artificial sweetener. Once the mixture forms peaks, turn off the mixer and reserve in the refrigerator. For the yogurt cream: place 2 cups of unsweetened Greek yogurt on a cheesecloth or coffee filter and reserve for 2 days in the refrigerator. Then, beat the thick yogurt with artificial sweetener to taste, approximately 1/3 cup, and add ½ teaspoon of vanilla and a pinch of sea salt.