The Recipe You Have All Been Waiting For - Paleo Tiramisu

I know I've thrown around the term "favourite" for a lot of desserts, but seriously, tiramisu is the one that truly has my heart! Back in the day, tiramisu would be my go-to dessert whenever eating out.

Even now, when I spot tiramisu on the menu, I try my best to convince others to order it so I can live vicariously through their taste buds. The aroma of coffee, the smooth cream between perfectly soaked lady fingers. Taking a bite of a well-made tiramisu is like reaching absolute bliss!

When I owned my bakery, Leo & Co., our tiramisu was one of the top sellers especially during the holidays. But let me spill the tea – making it was no walk in the park!

Now, I know most folks grab store-bought lady fingers to simplify the process, but unfortunately there are no paleo lady fingers on the market just yet. Cue the weeks-long journey and a mountain of recipes in pursuit of the perfect homemade lady fingers. My sister and I came up with the perfect lady finger recipe that soaks up all that coffee goodness without falling apart. Trust me, it's a game-changer.

Now, I won't sugarcoat it – this recipe does take some effort, but let me assure you, every minute is worth it! I'd recommend making the tiramisu a day ahead to let those flavors mingle and set. And because I want everyone to experience the pure joy this dessert brings, I've included dairy and dairy-free versions, plus keto and paleo options – covering all the bases!

If you do one thing this week, PLEASE make this recipe!

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tiramisu

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INGREDIENTS

Cookies

Keto Cookie Version

• 3 cups almond flour

• 135 grams powdered monk fruit

• 1 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 1/2 teaspoon psyllium husk

• 3 eggs, room temperature

• 1 teaspoon vanilla extract

• 1/4 cup + 2 tablespoons coconut oil, melted

Paleo Cookie Version

• 3 cups almond flour

• 135 grams powdered maple sugar (can use regular powdered sugar)

• 1 1/2 teaspoon baking powder

• 1 teaspoon salt

• 1 1/2 teaspoon psyllium husk

• 3 eggs, room temperature

• 1 teaspoon vanilla extract

• 1/4 cup + 2 tablespoons coconut oil, melted

Cream

• 4 eggs, room temperature

• 4 tablespoons of maple sugar (or monk fruit for keto version) (*see note)

• 300g mascarpone (or coconut whipping cream) (**see note)

• 1/2 cup of strong coffee

• Cacao powder, for sprinkling on top

INSTRUCTIONS

1. Preheat your oven to 325°F/165°C. Line a baking sheet with parchment paper and set it aside.

2. In a large mixing bowl, whisk together the almond flour, powdered monk fruit (or whatever powdered sugar you decide to use), baking powder, salt, and psyllium husk. Ensure the ingredients are well combined.

3. In a separate bowl, whisk together the eggs, vanilla extract, and melted coconut oil until thoroughly combined.

4. Pour the wet ingredients into the dry ingredients and stir until a dough forms. Make sure there are no lumps in the mixture.

5. Transfer the dough onto the prepared baking sheet. Use your hands to shape it into a log about 12 inches long and 4 inches wide. Smooth out the top and sides to ensure even baking. Wetting your hands with some water makes this processes a little easier.

6. Place the baking sheet in the preheated oven and bake for 20 - 25 minutes or until the cookie log is slightly golden brown and firm to the touch.

7. Allow it to cool completely on the baking sheet. Reduce the oven temperature to 300°F/150°C.

8. Using a sharp knife, carefully slice the log into 1/2-inch-wide diagonal slices. Lay the slices flat on the baking sheet.

9. Bake the sliced cookies for an additional 15 - 20 minutes, flipping half way through until they are golden and crisp.

10. Remove the cookies from the oven and let them cool completely on the baking sheet. While you are waiting for your lady fingers to cool, make a cup of very strong coffee and set aside.

11. Once your lady fingers are cooled, you can start making the cream for your tiramisu. Start by separating your eggs. Place the egg whites in the bowl of a stand mixer. Start to whisk on medium speed. Once you see that the eggs are starting to foam up, add one tablespoon of sugar at a time. Whip the egg whites until you reach stiff peaks. Once you reach the correct texture, turn the mixer off and add the egg white mixture to a clean bowl.

12. Add egg yolks and mascarpone (or coconut whipping cream) to the bowl of a stand mixer. You dont need to clean the bowl in between this step. Whip the yolks and mascarpone until it is light and fluffy. Turn the mixer off and using a spatula, gently fold the whipped egg whites into the mascarpone mixture until well combined. Be gentle to maintain the light and airy texture.

13. To assemble your tiramisu (***see note), arrange a single layer of lady fingers in a serving dish. I used a 8 x 8 ceramic baking dish. Next spoon over your coffee ensuring they are well soaked but not overly saturated. Spread the mascarpone filling over the soaked ladyfingers, smoothing it out with a spatula.

14. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or preferably overnight. Chilling allows the flavors to meld and the dessert to set.

15. Just before serving, dust the top of the tiramisu with cacoa powder using a fine sieve and enjoy!

NOTES:

*for the cream you can use maple sugar, monk fruit or regular sugar. I wouldn't suggest using coconut sugar as it will change the colour of the cream

**make sure to use the cans that say "coconut whipping cream". Full-fat coconut milk will be too loose to create a thick cream layer

***to make this recipe easier, I decided just to make one layer of lady fingers. If you can to make your tiramisu more layers like the photos, you will have to divide the cream and fingers evenly for each layer