Prep Time: 20 mins
Baking Time: 5-7 min
Total time: 25-27 mins
- 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
- ½ cup organic Mascarpone
- 1 egg
- 2 tbsp Monk Fruit
- 1 tsp vanilla extract
- Pinch of salt
- Raw cocoa powder
- 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.
- In another bowl, combine the sweetener, coconut flour, baking powder, salt, and nut flour.
- Add the coffee mixture to the dry ingredients, then add egg and stir until mix is completely combined
- 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.
- Place in oven for 350 degrees for 5-7 minutes.
- Separate the egg white from the yolk and place into 2 separate bowls.
- Whisk the egg white until it forms stiff peaks.
- In the other bowl, combine egg yolk, vanilla, sweetener, and salt. Whisk until pale in color and thick in texture.
- Add mascarpone to the egg yolk mixture and whisk to combine.
- 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.
- Remove the cake from the glass pyrex bowl. Cut the cake in half evenly.
- In your 2 serving glasses, place one quarter of the mascarpone mix into each glass.
- Place the cake discs into each glass on top of the mascarpone layer.
- Pour half a tsp of brandy evenly onto each cake.
- Divide the remaining mascarpone filling evenly on top of each cake disc.
- Using tea strainer, lightly dust some cocoa powder on top of each tiramisu to serve