Prep Time: 20 mins

Baking Time: 5-7 min

Total time: 25-27 mins

Ingredients:

Cake:

• 4 tsp finely ground coffee (We recommend Purity Coffee)
• 1 tsp boiling water
• 1 tbsp grass-fed butter
• 2 tbsp Monk Fruit sweetener
• 1 tbsp coconut flour
• 1 tsp baking powder
• 1 tbsp hazelnut meal or any nut flour
• 1 egg
• Pinch of Himalayan salt
• 1 tsp brandy

Mascarpone Filling

• ½ cup organic Mascarpone
• 1 egg
• 2 tbsp Monk Fruit
• 1 tsp vanilla extract
• Pinch of salt
• Raw cocoa powder

Instructions:

Cake:

1. In a small bowl, combine coffee grinds, boiling water, and butter, stir until coffee is fully mixed and butter is fully dissolved, then run through a strainer to remove the grinds.
2. In another bowl, combine the sweetener, coconut flour, baking powder, salt, and nut flour.
3. Add the coffee mixture to the dry ingredients, then add egg and stir until mix is completely combined
4. Grease a small pyrex glass bowl with grass-fed butter or coconut oil. Add the cake batter into the bowl. Make sure the glass bowl is a similar size to your desired serving glass.
5. Place in oven for 350 degrees for 5-7 minutes.

Mascarpone Filling:

1. Separate the egg white from the yolk and place into 2 separate bowls.
2. Whisk the egg white until it forms stiff peaks.
3. In the other bowl, combine egg yolk, vanilla, sweetener, and salt. Whisk until pale in color and thick in texture.
4. Add mascarpone to the egg yolk mixture and whisk to combine.
5. Add the whipped egg whites to the mixture and fold to combine. Be careful to not knock all the air out of the egg whites.

Assembly:

1. Remove the cake from the glass pyrex bowl. Cut the cake in half evenly.
2. In your 2 serving glasses, place one quarter of the mascarpone mix into each glass.
3. Place the cake discs into each glass on top of the mascarpone layer.
4. Pour half a tsp of brandy evenly onto each cake.
5. Divide the remaining mascarpone filling evenly on top of each cake disc.
6. Using tea strainer, lightly dust some cocoa powder on top of each tiramisu to serve