Luscious Paleo Tiramisu

Allergens

None

Ingredients

• 2 cups almond flour 1/2 cup coconut flour 6 large eggs, separated 3/4 cup raw honey 1/4 teaspoon salt 1 teaspoon vanilla extract 2/3 cup brewed espresso, cooled 1/4 cup unsweetened cocoa powder 1/2 cup heavy cream 1/2 teaspoon ground cinnamon 1 tablespoon orange zest

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8 inch springform pan with parchment paper.
2. In a large bowl, whisk together almond flour, coconut flour, salt, and cinnamon.
3. In another bowl, combine egg yolks, honey, and vanilla extract until smooth. Stir into the dry ingredients until well combined.
4. In a separate bowl, beat egg whites until stiff peaks form. Fold them gently into the batter.
5. Pour half of the batter into the prepared pan, then spread espresso evenly on top. Sift cocoa powder over the espresso layer. Spoon remaining batter over the cocoa and smooth the surface.
6. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
7. In a separate bowl, whip cream with orange zest until soft peaks form. Spread over the cooled cake. Chill for at least an hour before serving.

Chef’s Insight

The secret to this dessert lies in the perfect balance of flavors and textures.

Notes

Adjust the sweetness as needed by adding more honey if desired.