We start by preparing the base of the cake:
Beat the egg whites in a large mixing bowl.
Incorporate 75g of the protein powder (chocolate works well in this recipe) and 20g cocoa powder into the beaten eggs.
Incorporate 150g of the mascarpone cheese and 10 drops of liquid sweetener, mix well.
Pour the mix on a 25cm non-stick baking tray or a tray lined with baking paper. Bake in a preheated oven at 170°C (335°F) for about 15-20 minutes, then let cool.
Next, we prepare the topping:
Blend well the remaining mascarpone (200g) with 50g protein powder (vanilla flavoured) and 10 drops of liquid sweetener.
Assemble the cake: divide the cake base in 6 and place each piece into a glass bowl, then soak with the espresso sweetened with 5 drops of liquid sweetener (1 shot per bowl). Add topping equally into each bowl.
Serve immediately or refrigerate overnight for a chilled version. Decorate with the remaining cocoa powder before serving (use a fine strainer to sprinkle the cocoa evenly).