Paleo Tiramisu Icebox Cake

Allergens

Eggs, Almond

Ingredients

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 6 large eggs, separated
• 1/2 cup granulated sugar
• 1/2 cup strong brewed coffee, cooled
• 1 cup full
• fat coconut milk
• 1 cup coconut cream
• 1/4 teaspoon sea salt

Instructions

1. Preheat oven to 350°F (175°C). Grease and line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a large bowl, whisk together almond flour, cocoa powder, and salt. Set aside.
3. In another bowl, beat egg yolks and sugar until light and pale. Stir in coffee.
4. Gradually add dry ingredients to the wet, mixing well after each addition.
5. In a separate bowl, beat egg whites until stiff peaks form. Fold into batter gently.
6. Pour batter into prepared pan and smooth the top. Bake for 20 25 minutes, or until a toothpick inserted comes out clean. Allow to cool completely, then refrigerate overnight.
7. In another bowl, beat coconut milk and coconut cream together until fluffy and smooth.
8. To assemble, remove cake from the pan and trim off any uneven edges. Slice into 12 even pieces.
9. Spread a thin layer of whipped coconut mixture on a serving plate, then place a slice of cake on top. Repeat until all slices are used, finishing with a layer of coconut mixture.
10. Freeze for at least 4 hours or overnight to set.

Chef’s Insight

This dessert is a perfect balance of textures, from the crunchy almond sponge to the creamy coconut mascarpone.

Notes

This recipe can be made dairy-free by using a dairy-free coconut-based mascarpone substitute.