Sugar-Free Lemon Tiramisu for Summer Delight

Separate the egg whites from the yolks. In a mixing bowl, combine the yolks, corn flour, rice flour, and vanilla.

In another bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sweetener, whisking continuously until well combined.

Gently fold the egg whites into the yolk mixture until fully incorporated. Using a piping bag, pipe the batter onto a baking tray lined with a silicone mat, forming classic savoiardi shapes.

Bake in a preheated oven at 180 degrees Celsius (350 degrees Fahrenheit) for approximately 15 minutes. Allow to cool completely.

While the savoiardi cools, whip together the cream cheese, cottage cheese, and desired amount of topinambur syrup until fluffy and well-mixed. Set aside.

In a saucepan, mix together the eggs, lemon juice, and erythritol. Heat the mixture over low heat, stirring continuously.

Once it starts to thicken, mix in the corn starch and continue stirring until fully thickened. Remove from heat and add the coconut oil, stirring until smooth with minimal lumps.

Let the custard cool, then cover it with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for 2-3 hours.

Once the savoiardi has cooled, dip each piece in fresh lemon juice quickly before assembling. In a dish, alternate layers of the cream mixture and savoiardi, then add a layer of pureed lemon, followed by more cream and then the lemon custard.

Top the assembled tiramisu with lemon slices and refrigerate for several hours to allow the flavors to meld perfectly.