Italy's favourite dessert lightened up: erythritol replaces sugar in the mascarpone cream, and Greek yogurt keeps it airy without sacrificing richness. Carbs come mainly from the ladyfinger biscuits, so pre-bolus timing matters.
Separate the eggs. Beat the yolks with erythritol and vanilla for 2–3 minutes until pale and slightly thickened.
Add mascarpone and Greek yogurt to the yolk mixture. Stir until smooth and creamy.
In a separate bowl, beat egg whites to stiff peaks. Gently fold into the mascarpone cream in two additions.
Pour cooled espresso into a shallow bowl. Dip each ladyfinger briefly (1–2 seconds per side) — do not soak or they will become mushy.
Arrange a layer of soaked ladyfingers in a 20×28 cm dish. Spread half the mascarpone cream on top. Sift a thin layer of cocoa.
Repeat with remaining ladyfingers, cream, and a final generous dusting of cocoa.
Cover and refrigerate at least 4 hours, ideally overnight. The longer it rests, the better the flavour.
Carbs come mainly from ladyfinger biscuits (moderate GI ~65). The high fat content of mascarpone slows absorption but may cause a delayed blood sugar rise 2–3 hours later. Use your usual dosing method agreed with your care team, consider a dual-wave bolus, and log this meal in your journal.
