Tiramisu with coconut blossom sugar

Name: Tiramisu with coconut blossom sugar
Prep time: 30 min
Cook time: 17 min
Total time: 47 min
Yield: 8
Cuisine: Italian
Ingredients: 135 grams almond flour; 3 eggs (2 separated, 1 whole); 100 grams coconut blossom sugar; 25 grams coconut oil; 1 teaspoon cream of tartar; pinch of salt; 250 grams mascarpone; 250 ml whipping cream; 200 ml espresso; 80 grams coconut blossom sugar; 80 grams dark chocolate; 3 eggs

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Before we continue: this gluten-free tiramisu with coconut blossom sugar is by no means what you'd call healthy. Perhaps a little less bad than the version with regular white sugar. But it may be the most delicious dessert I've made so far, and this gluten-free version is very easy to make. Ideal for those who simply cannot or do not want to eat gluten.

x_ckl_recipe_markerTiramisu with coconut blossom sugar The grand finale of the Christmas dinner! A delicious tiramisu you won't get enough of! Surprise your guests with this delightful dessert! Tiramisu with coconut blossom sugar Dessert Italian 8 30 min 15 min 2 hours 2 hours 2 hours 45 min

Separate 2 of the 3 eggs and beat the two egg whites; keep them in the refrigerator.
Then mix the almond flour with melted coconut oil, coconut blossom sugar, cream of tartar, salt and 1 whole egg. Gently fold in the beaten egg white. The sponge mixture is quite wet and does not need to be kneadable.
Line a baking tray with parchment paper and, using a spoon, drop the mixture onto the tray in a rectangle about 2 cm thick (tip: are you serving the tiramisu in an oven or serving dish? If so, use the width of this ovenschaal as the width for the cake sponge) Bake for 15 minutes at 200°C and let cool.
Now continue with the cream layer. Use the yolks of 3 eggs (you can optionally freeze the whites) and mix them with 2/3 of the coconut blossom sugar until creamy.
Melt the chocolate au-bain-marie
Whip the cream and mix it with the mascarpone and the rest of the coconut blossom sugar. Add the egg mixture and the melted chocolate. Mix well.
Slice the sponge cake horizontally in half and then cut it into strips (ladyfingers). Place a layer of sponge in a serving or ovenschaal and drizzle with espresso. Then add a layer of cream.
Cover the first cream layer with another layer of sponge, sprinkle again with espresso and spread the remaining cream over the sponge. Refrigerate covered (+/- 2 hours). Just before serving, sift some raw cocoa powder or cinnamon over the tiramisu. Enjoy!

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Recipe

Tiramisu with coconut blossom sugar

The grand finale of the Christmas dinner! A delicious tiramisu you won't get enough of! Surprise your guests with this delightful dessert!

Course	Dessert
Kitchen	Italian
Servings	8

Preparation time

Preparation time	30 min
Time in oven	15 min
Stiffen up min.	2 hours
Cooling time	2 hours
Total	2 hours 45 min

Equipment

Baking tray
Parchment paper
Mixer
Bowl
Spatula
Sieve
Ovenschaal
Au-bain-marie pan

Ingredients

135 grams almond flour
3 eggs (2 separated, 1 whole)
100 grams coconut blossom sugar
25 grams coconut oil
1 teaspoon cream of tartar
pinch of salt
250 grams mascarpone
250 ml whipping cream
200 ml espresso
80 grams coconut blossom sugar
80 grams dark chocolate
3 eggs

Tiramisu with coconut blossom sugar

Separate 2 of the 3 eggs and beat the two egg whites; keep them in the refrigerator.
Then mix the almond flour with melted coconut oil, coconut blossom sugar, cream of tartar, salt and 1 whole egg. Gently fold in the beaten egg white. The sponge mixture is quite wet and does not need to be kneadable.
Line a baking tray with parchment paper and, using a spoon, drop the mixture onto the tray in a rectangle about 2 cm thick (tip: are you serving the tiramisu in an oven or serving dish? If so, use the width of this ovenschaal as the width for the cake sponge) Bake for 15 minutes at 200°C and let cool.
Now continue with the cream layer. Use the yolks of 3 eggs (you can optionally freeze the whites) and mix them with 2/3 of the coconut blossom sugar until creamy.
Melt the chocolate au-bain-marie
Whip the cream and mix it with the mascarpone and the rest of the coconut blossom sugar. Add the egg mixture and the melted chocolate. Mix well.
Slice the sponge cake horizontally in half and then cut it into strips (ladyfingers). Place a layer of sponge in a serving or ovenschaal and drizzle with espresso. Then add a layer of cream.
Cover the first cream layer with another layer of sponge, sprinkle again with espresso and spread the remaining cream over the sponge. Refrigerate covered (+/- 2 hours). Just before serving, sift some raw cocoa powder or cinnamon over the tiramisu. Enjoy!

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This tiramisu with coconut blossom sugar is a delicious variation on the classic recipe. By using almond flour and coconut blossom sugar, this dessert is slightly less processed than the traditional version, without sacrificing flavor.

Serve the tiramisu straight from the ovenschaal for an attractive, atmospheric presentation. Sprinkle with cocoa powder or cinnamon just before serving for a festive finish.