Sunlit Paleo Lemon Tiramisu

Allergens

Eggs, Nuts (Almond and Coconut)

Ingredients

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 6 eggs, separated
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1 cup full
• fat coconut milk
• 1/4 cup unsweetened cocoa powder
• 1/2 cup cold brew coffee
• 1 teaspoon lemon extract
• Fresh raspberries and mint leaves for garnish

Instructions

1. In a large bowl, whisk together almond flour and coconut flour. Set aside.
2. In another bowl, beat egg yolks with honey and vanilla extract until smooth. Stir in lemon juice and zest.
3. Gradually add the dry ingredients to the wet, mixing well after each addition.
4. In a separate bowl, whisk egg whites until stiff peaks form. Fold them gently into the batter.
5. Pour half of the coconut milk into another bowl, then add cocoa powder and whisk until smooth. Set aside.
6. Divide the lemon mixture between two glasses or dessert dishes. Drizzle cold brew coffee over each layer.
7. In another glass or dish, spread a layer of chocolate coconut cream. Repeat with lemon mixture and cold brew.
8. Top with fresh raspberries and a sprig of mint for garnish.

Chef’s Insight

The blend of flavors creates a delightful balance between citrus and chocolate, while the cold brew coffee adds depth to this Paleo-friendly dessert.

Notes

This recipe is suitable for those following a Paleo diet and looking for a sweet dessert with Italian inspiration.