Yield: 2-4 servings
*Tiramisu must set in the fridge for at least 3 hours before serving.
24 Lady Fingers
3 pasteurized Eggs (yolks and whites divided)
1 cup Almond Milk ricotta
2 tablespoons maple syrup
Freshly brewed espresso (1 cup)
Chopped cacao and cacao powder, for garnish
For the Lady Fingers –
4 large eggs, separated
1cup almond flour
1 cup cassava flour
4 tablespoons flax meal
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/2 cup coconut milk
1/4 cup water
1/4 cup maple syrup
1 egg, for egg wash
To make the lady fingers –
In a large bowl, combine the egg yolks, almond flour, cassava flour, flax meal, baking powder, salt, coconut milk, maple syrup and water. The dough should be very thick and wet.
In a separate bowl, use an electric mixer to whisk the egg whites until stiff peaks form. Fold into the almond flour mixture. Scoop the mixture into a pastry bag with large, round tip, or a plastic bag. Push mixture to the bottom, and if using a plastic bag, snip the bottom corner so there’s a 3/4 inch wide hole. Slowly push out about 5 lines of dough on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 15-20 minutes, or until barely golden brown.
Brew espresso. Set aside and let it cool.
Whisk together the egg yolks until frothy (3-5 minutes). Add maple syrup and mascarpone, whisk together until a smooth custard consistency. In a separate bowl and ideally using a mixer, whisk together the egg whites until stiff peaks form.
Gently fold the egg whites into the egg yolk-cheese mixture.
In a serving dish, add a third of a mixture.
Soak lady fingers in espresso and add atop mixture; top with a third of cocoa powder and chopped chocolate. Repeat with a second and third layer, until serving dish is full, ensuring final layer is your mixture topped with cocoa and chopped chocolate.
*Set in fridge for at least 3 hours before eating. Good for up to 3 days in the fridge.