FRIJE

Instructions

• 1.   Recipe for 6 to 7 people:
  
  For the biscuits:
  
  Since they are hidden under the cream, I didn't make fancy biscuits with a piping bag to save time and make it less of a hassle. So it's a giant biscuit to be cut afterwards.
• 2.   - 2 whole eggs + 1 egg white
  - 40g barley flour
  - 60g almond powder
  - 20g agave syrup
  - 3 tbsp of choice of plant-based milk (cashew here)
  - 1 tsp of baking soda
• 3.   1⃣ Mix the flour with the almond powder and baking soda. Add the milk, agave syrup, and 2 egg yolks.
  2⃣ Beat the 3 egg whites until stiff peaks form and gently fold them into the previous mixture.
  3⃣ On a baking sheet lined with a non-stick mat, place a stainless steel frame (mine is a 24x17 cm rectangle) but you can use a different shape. It should be about 7 to 8 mm thick (after baking it will be 1.2 cm), then pour the mixture and spread it evenly within the frame.
  Bake for 10 minutes at 180°C.
• 4.   For the cream
  - 1 whole egg + 1 egg white
  - 250g Mascarpone cheese
  - 100g Greek yogurt (to lighten the cream)
  - 40g birch sugar (xylitol)
• 5.   1⃣ Mix the egg yolk with the xylitol, then add the Greek yogurt and Mascarpone cheese.
  2⃣ Beat the 2 egg whites until stiff peaks form and gently fold them in.
• 6.   When the biscuit has cooled, cut it into small rectangles (ladyfinger size) and dip each one in coffee, then place them in a dish (or glasses) and line the entire dish.
  Cover with the cream and refrigerate for 3 hours. Just before serving, sprinkle with 100% cocoa powder.
• 7.   In the end, I had 3 unused biscuit rectangles.
  
  Tomorrow, a recipe to use the remaining 2 egg yolks.

Nutritional information *