European Tiramisu

mas·car·po·ne :A fresh soft Italian cheese with a high butterfat content, made from cow's milk enriched with cream.

Ingredients:
unsalted butter
4 oz. ground almonds
1 tsp. baking powder
1/4 tsp. salt
6 large eggs
1/2 cup Splenda
1 tsp. vanilla extract

Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350ºF (175ºC).

Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon colored, 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly. Let cool.