Recipe Found By Sarah on Instagram
1 Tbsp Baking Powder
1/2 Tsp Salt
3/8 Cup Cacao Powder
1 Packet Knox Gelatin
6 Tbsp Water
1 Cup Mascarpone
1 Tbsp Vanilla or (1 vanilla pod)
1 1/2 Blueberries
1 1/2 Raspberries
Preheat Oven To 350 F Degrees
Mix The Xylitol and Eggs in a bowl with a hand mixer until creamy.
Add almond flour, baking powder, cacao and salt and mix well. Line a baking sheet with parchment paper and distribute the mixture evenly on it.
Bake the dough in the oven for 12-15 minutes.
Then let it cool down.
In the meantine, for the cream, Mix the gelatin with the cold water in a bowl and let it soak for 5 minutes. Then, heat the swollen gelatine together with 1 tbsp mascarpone in a saucepan until it has completely dissolved. Add in vanilla (or scrape vanilla pod paste) and juice of the lime in a bowl.
Stir in gelatine. In another bowl, whip the cream until stiff. Wash the berries and pat dry with a paper towel. Put some berries aside for garnish. Mix the cream with the cream. Spread the cream on 3 bowls. Fold the blueberries and raspberries into a bowl so that you have a blueberry cream and a raspberry cream and a cream without berries.
Put the cream in the refrigerator for 30 minutes.
After cooling, cut the bottom into squares. Brush a square with the raspberry cream and cover with another piece of dough. Then brush with the blueberry cream. Repeat this process several times, depending on how high the tower should be. The last layer should be a layer of cream (without the berries)
Garnish the towers with the berries set aside.