Tiramisu truffles
Almond crumbs, egg yolks, and cream cheese provide protein in a dense filling with the recognizable taste of tiramisu. Coffee deepens the aroma, cocoa adds a dry chocolate finish, and a little apple cider vinegar keeps the flourless base light.
Preheat the oven to 160 °C. Grate cold butter (100 g) and mix it with egg yolk (54 g), erythritol (20 g), Himalayan salt (1 g), baking soda (3 g), apple cider vinegar (5 g), xanthan gum (1 g), and almond flour (230 g). Knead the dough.
Spread it on a parchment-lined tray in a layer about 1 cm thick and bake for 20 minutes. Cool and crumble the baked layer.
Dissolve instant coffee (2 g) in boiling water (100 g), add the remaining erythritol (20 g), and cool slightly. Beat cream cheese (250 g) with the coffee mixture until smooth.
Combine the crumbs with the coffee-cheese mixture, shape 12 balls, and roll them in cocoa powder (15 g).
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