Cooking time: 20 minutes

8 servings

Ingredients

For savoyard cookies: ⠀

Chicken Egg – 180 g 3 pcs

Rice flour – 85 g

Corn starch – 20 g

Erythritol – 3 tbsp. or cane sugar

Baking Powder – 7g 1 tsp

Vanilla

salt

For cream:

Cottage cheese – 400g soft 4%

Ricotta – 200 g

Sweetener to taste

Vanilla – 2 g

Cocoa powder to taste (sprinkle on top)

Impregnation:

Coffee – 250g strong

Strong alcohol to taste

Sweetener according to taste

For savoyard cookies: ⠀

Squirrels whip with a pinch of salt and sweetener to strong peaks. Add dry ingredients, then add yolks slightly. Bake with a cake ~ 0.5 mm, at 180 ° ~ 20 min. ⠀ Cool, cut into cookies.

For cream:

All well whipped in a blender: soft cottage cheese, ricotta, sweetener to taste and vanilla.

Impregnation:

The form is covered with cling film. Letters dipped in coffee with alcohol (to taste), spread with the cake with alternate cream. ⠀

Leave overnight. In the morning, carefully remove from the form (that’s why you need a film). Sprinkle cocoa. Make coffee, and enjoy the most delicate dessert