Sugar-Free Tiramisu

Preheat your oven to 350 0F.
Line a large jelly roll pan with parchment paper.
For cake: in the bowl of a stand mixer, add the swerve andbutter and on high speed until light and fluffy.
Add the cream cheese and vanilla extract and mix well.
Add the eggs, one at a time and mix well after each addition.
Add the flour, baking powder and salt and mix until well combined.
Place the mixture into the prepared jelly roll pan evenly.
Bake for about 25-30 minutes or until top becomes golden brown.
Remove from oven and place onto a wire rack to cool completely
Cut the cake into 1x3-inch slices.
For custard: in a small bowl, add the Swerve and egg yolks andbeat until mixture becomes thick and lemon-colored.
Arrange the bowl of the egg mixture in a double boiler oversimmering water.
Reduce the heat to low and cook for about 9-10 minutes,stirring continuously.
Remove from the heat and stir in the mascarpone cheese untilsmooth.
In a second bowl, add the heavy whipping cream and beat untilstiff peaks form.
Add the egg mixture and gently stir to combine.
Dust the bottoms of 2 (9x5-inch) loaf pans with a layer ofcacao powder.
Arrange 1 layer of cake slices and a pastry brush, coat withcoffee mixture.
Now, place ¼ of the custard over each cake layer.
Repeat the layers of cake and custard, ending with the custard.
Dust the top of each pan with cacao powder generously.
Cover each loaf pan and refrigerate overnight before serving.
Cut into desired-sized pieces and serve.