Tiramisu with coconut blossom sugar

Tiramisu with coconut blossom sugar

1. Split 2 of the 3 eggs and beat the two proteins and store them in the fridge.
2. Then mix the almond flour with melted coconut oil, coconut blossom sugar, tartarpone powder, salt and 1 whole egg. Carefully scoop the whipped protein. The biscuit mixture is pretty wet and you don't have to be able to knead.
3. Cover a baking sheet with baking paper and scoop the mixture on the baking sheet with a spoon in a rectangle about 2 cm thick (tip: do you serve the tiramisu in an oven or napble bowl? Then keep the width of this baking dish On as a width for the cake biscuit) bake for 15 minutes at 200 degrees and let cool.
4. Now continue with the cream layer. Use the egg yolk of 3 eggs (keep the protein in the freezer) and mix it with 2/3rd from the coconut blossom sugar to a cream.
5. Melt the chocolate au-bain-marie
6. Beat the whipped cream and mix it with the mascarpone and the rest of the coconut blossom sugar. Add the egg mixture and the melted chocolate. Let this mix well.
7. Cut the cake biscuit horizontally by half and then make it strips (long fingers). Place a layer of cake biscuit in a serving or baking dish and border with espresso. Then add a cream layer.
8. Cover the first cream layer again with a layer of biscuit and sprinkle again with espresso and divide the remaining cream over the biscuit. Put covered in the fridge (+/- 2 hours). Just before serving, sieve some raw cocoa powder or cinnamon over the tiramisu. Enjoy!