Paleo Italian Almond Flour Tiramisu

Allergens

Eggs, Almonds, Coconut

Ingredients

• 1 cup almond flour
• 4 large eggs, separated
• 1/2 cup coconut sugar
• 1/4 teaspoon sea salt
• 1 cup cold brewed espresso
• 2 tablespoons unsweetened cocoa powder
• 1/2 teaspoon pure vanilla extract
• 1/2 cup full
• fat coconut cream
• 12 Paleo ladyfingers (optional)
• Fresh berries, for garnish
• Cocoa powder, for dusting

Instructions

1. a. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper. b. In a large bowl, whisk together almond flour, coconut sugar, and sea salt. c. Separate egg yolks from whites, adding yolks to the dry ingredients. Beat until well combined. d. Add vanilla extract to the mixture and stir in the cold brewed espresso. e. In a separate bowl, beat egg whites until stiff peaks form. Gently fold the beaten egg whites into the almond flour mixture. f. Pour the batter into the prepared springform pan and smooth the top with a spatula. Bake for 25 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely. g. In a small bowl, combine coconut cream and cocoa powder, whisking until well combined and smooth. h. If using ladyfingers, dip them briefly into the espresso and arrange them on top of the cooled almond flour cake layer. i. Spread the cocoa coconut cream mixture evenly over the soaked ladyfingers (if using), then refrigerate for at least 4 hours or overnight to set. j. Before serving, garnish with fresh berries and dust with additional cocoa powder.

Chef’s Insight

To ensure the best flavor and texture, use freshly brewed espresso and high-quality cocoa powder for this recipe.

Notes

Use organic and fair-trade ingredients whenever possible for a more sustainable and ethically responsible dessert.