Grab a small bowl and combine the the water and gelatin powder and let it bloom for couple of minutes.
In a double boiler, add egg yolks and stevia and cook until the mixture reaches 140F - 150F.
Add the mascarpone cheese and gelatin and let it cool until it reaches room temperature.
In a separate mixing bowl, add the heavy cream and beat until stiff peak. Add the mascarpone mixture.
Dip the low carb bread in the coffee and place in a 9x3 baking pan. Add the mascarpone mixture and continue until reaches 2 layers.
Refrigerate at least 4 hours.
Larisa Andrianov
Posted at 14:19h, 15 JuneГениально!