Amazonian Sunrise Tiramisu

Allergens

Nuts (Almond), Eggs

Ingredients

• 2 cups almond flour
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 6 large eggs, separated
• 3 tbsp maple syrup
• 2 cups brewed Brazilian coffee, cooled
• 2 tbsp rum or brandy (optional)
• 1 cup coconut cream
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease an 8x8 baking dish.
2. In a large bowl, whisk together almond flour, cocoa powder, and baking powder. Set aside.
3. In another bowl, beat egg yolks with maple syrup until pale and creamy. Stir in cooled coffee and optional rum or brandy.
4. Fold wet ingredients into dry ingredients until just combined. Pour batter into prepared dish.
5. In a separate clean bowl, beat egg whites until stiff peaks form. Gently fold into batter until fully incorporated.
6. Bake for 20 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
7. In another bowl, whip together coconut cream and vanilla extract until smooth and fluffy.
8. Once cake is cooled, slice into individual servings. Top each with a generous dollop of whipped coconut cream.

Chef’s Insight

The combination of almond flour and cocoa powder creates a rich, fudge-like texture that pairs beautifully with the sweetness of the maple syrup and the warmth of the Brazilian coffee.

Notes

The cake can be prepared a day in advance to allow the flavors to meld together.