Amazing Tiramisu

THE RECIPE

INGREDIENTS

Sponge Cake Layer

• 2/3 cup almond flour
• 3 tsp coconut flour
• 3 tbsp powdered erythritol (I use Swerve confectionary)
• 3/4 cup coconut flour
• 4 tbsp butter (melted)
• 2 eggs
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• pinch of salt

Cream Layer

• 1/2 cup cream cheese, softened and whipped
• 1 cup whipping cream
• 3 tbsp powdered erythritol (or more to taste)

For soaking cake and dusting :

• 1 cup dark cold coffee
• 2 tbsp cocoa powder

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DIRECTIONS

Yield: 8 servings

• Preheat oven to 325 F.
• Set out 8 parfait glasses.
• Making the coffee: Make 1 cup of strong dark coffee of your choice. I use instant coffee.
• Allow to completely cool.
• Make the sponge cake: Mix all the dry cake ingredients in a large bowl.
• Add the melted butter, eggs and vanilla. Mix with a wooden spoon.
• Line a bread pan with parchment paper and spread the cake batter into the pan.
• Bake for 15 – 20 minutes until light golden and slightly giggly in the middle.
• Remove from oven and let cool completely. I make mine the day before and refrigerate it over night.
• Once cool, slice into small cubes for layering in the parfait glasses.
• Making the creamy layer: In 2 separate bowls whip the cream cheese and the whipping cream with electric beaters.
• Fold in the whipped cream cheese to the whipping cream to combine.
• Gently fold in the erythritol.
• Assembly:
• Dunk the cake cubes into the cold coffee and allow to soak up the liquid. You will need to do this in batches.
• Place a couple coffee soaked cake cubes in the bottom of each parfait glass.
• Add a couple spoonful’s of the cream filling to each parfait glass, layering it on top of the cake layer.
• Add a few more coffee soaked cake cubes to each glass and again top with the cream filling. Repeat until all the cake and cream are distributed.
• Dust the tops of each dessert with powdered cocoa.
• Chill for a couple hours before serving

Enjoy!