Luminous Paleo Tiramisu Martini

Allergens

Nuts (almond), Dairy (mascarpone)

Ingredients

• 4 oz homemade almond flour biscotti, crumbled
• 4 oz mascarpone cheese, chilled
• 1 cup freshly brewed espresso, cooled
• 3 tbsp coconut sugar, divided
• 2 tbsp rum or brandy (optional)
• 1/2 cup full
• fat coconut milk
• 1 tsp pure vanilla extract
• A pinch of sea salt
• 4 sprigs fresh mint leaves
• Ground cinnamon for garnish

Instructions

1. In a shallow dish, combine the crumbled biscotti and 2 tablespoons of coconut sugar. Mix well to ensure an even coating of sweetness. Set aside.
2. In a separate bowl, whisk together mascarpone cheese, remaining coconut sugar, vanilla extract, and a pinch of sea salt until smooth and creamy. Set aside.
3. If using rum or brandy, combine it with the cooled espresso in a small bowl and stir well.
4. To assemble the martinis, dip the rim of each glass into the espresso rum mixture, then immediately into the crumbled biscotti to create a coating on the edge. Set aside.
5. In a cocktail shaker, combine 2 oz of the espresso mixture with 2 scoops of the mascarpone cream and 1/4 cup full fat coconut milk. Fill the shaker with ice and shake vigorously until well combined and chilled.
6. Strain the martini into each prepared glass, creating a distinct layer of the tiramisu cream at the bottom. Top with a sprig of fresh mint and a dusting of ground cinnamon.
7. Serve immediately and enjoy this luxurious journey to Italy's dessert in a glass.

Chef’s Insight

The key to achieving that velvety texture is to ensure your mascarpone and coconut milk are well-chilled before blending.

Notes

Ensure that your espresso is cooled before using it in the recipe; this will prevent the mascarpone from breaking and creating a grainy texture.