Add dry ingredients. If batter is too thick, add a few tablespoons almond milk. Batter will still be thick enough to pipe into cake fingers.
Put into piping bag with circle tip. Pipe out onto baking sheet, to about six inches long, 2 inches wide each.
Bake at 350 degrees F., 180 C for 10 minutes. Allow to cool completely.
Make Stabilized Whipped Cream, set aside
Whip Cream to near stiff peaks mixed with one tablespoon Confectioner's Swerve.
Separate egg yolks from egg whites. Save whites for another recipe like my biscuits.
Set up a bain marie, using a stainless bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water. This results in gentle heating method. Mix egg yolks with sweetener (add Marsala if you desire). Whisk for about ten minutes , making sure the bowl doesn't touch the water. It will turn into an amazing custard like pudding. Instead of whisking by hand, I used my hand electric mixer at the stove.
Mix mascarpone with sabayon. Fold in whipped cream.
Add your choice of liquor to cooled espresso.
Dip lady fingers into espresso, and layer pan. This will be more than enough to fill a 9 x 9 square dish. I sometimes use two smaller dishes so I can freeze one. Layer espresso with cream mixture, making two layers. Sprinkle with cacao powder or unsweetened cocoa.
Refrigerate at least six hours. Tiramisu will last in refrigerator for two to five days. Best eaten day after refrigerated. You can wrap in plastic and freeze. Defrost in refrigerator overnight.
Notes: Nutrition figured using 1 tablespoon of coffee liquor and no marsala wine. You actually skip the liquor and it's still very good.