Corinne Quesnel
Indulge in the epitome of summer sweetness with this lemon tiramisu, reimagined with wholesome ingredients for a delicious treat. Crafted with creamy cashews, organic eggs, luscious coconut cream, and the aromatic essence of real vanilla bean paste, this dessert is a harmony of flavours and textures that will tantalize your taste buds with each heavenly bite.
What is coconut cream?
The cream that rises to the top of a can of coconut milk has a higher fat content than coconut milk. For best results, chill your can of coconut milk overnight, so coconut cream can solidify at the top of the can.
Decorating tip
Finely grate fresh lemon zest overtop of your lemon tiramisu just before serving. The vibrant yellow zest not only provides a visually appealing contrast to the creamy tiramisu but also imparts an extra burst of citrus aroma and flavour.
Lemon Tiramisu
Ingredients
- 2 large organic eggs
- 1 tsp (5 mL) vanilla bean paste
- 1 Tbsp (15 mL) lemon zest
- 3 Tbsp (45 mL) lemon juice
- 1/2 cup (125 mL) almond flour
- 3 Tbsp (45 mL) coconut flour
- 1/2 tsp (2 mL) baking powder
- 1 1/4 cup (310 mL) cashews, soaked (30 minutes) and drained
- 3 Tbsp (45 mL) honey or maple syrup
- 1/8 tsp (0. 5mL) Himalayan salt
- 1/2 tsp (2 mL) vanilla bean paste
- 1 cup (250 mL) organic coconut cream (see tip)
- 3 lemons, juiced and zested
- 1/2 cup (125 mL) honey
- 2 large organic eggs
- 1/4 tsp (1 mL) flake salt
- 7 Tbsp (100 mL) butter, unsalted
- 1/4 cup (60 mL) coconut milk
- 1/4 cup (60 mL) lemon juice
Nutrition
Per serving:
- calories248
- protein7 g
- total fat19 g
- sat. fat9 g
- total carbohydrates17 g
- sugars6 g
- fibre3 g
- sodium 144 mg
Directions
01
Preheat oven to 350 F (180 C). Line baking sheet with parchment paper.
02
For ladyfingers, into 2 medium bowls, separate egg yolks and whites.
03
In bowl with yolks, add vanilla bean paste, lemon zest, and lemon juice, and whisk until pale in colour.
04
Using electric beater or stand mixer, whisk egg whites until stiff peaks form. With spatula, gently fold egg yolk mixture into stiffened egg whites. Sift in almond and coconut flours along with baking powder, being careful to not deflate batter.
05
To piping bag, add batter. Onto parchment paper-lined baking sheet, pipe batter into 3 inch (7.5 cm) logs. Bake for 10 to 12 minutes, or until lightly golden. Set aside and let cool completely.
06
For cashew cream, in blender, combine soaked cashews, honey or syrup, salt, and vanilla bean paste, and blend until completely smooth.
07
In separate bowl, whip coconut cream until fluffy stiff peaks form. Gently fold in cashew mixture to whipped coconut cream until fully combined. Set aside.
08
For lemon curd, in small bowl, add lemon juice, lemon zest, eggs, honey, and salt, and whisk until completely incorporated.
09
Transfer lemon curd mixture to pot over medium-high heat, and cook, stirring constantly, for 5 minutes, or until thick. Remove from heat and mix in butter. Set aside.
10
For lemon soak, in shallow dish, mix coconut milk and lemon juice. Soak ladyfingers in mixture, if desired.
11
Assemble tiramisu traditionally, with a layer of ladyfingers first, then a layer of cashew cream, and, lastly, a layer of lemon curd. Slice into 6 pieces and enjoy!
