Lemon Tiramisu - alive magazine

Lemon Tiramisu - alive magazine

www.alive.com

Indulge in the epitome of summer sweetness with this lemon tiramisu, reimagined with wholesome ingredients for a delicious treat. Crafted with creamy cashews…

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Cooking tools:

  • Blender
  • Microplane
  • Citrus press
  • Hand mixer
  • Fine-mesh sieve
  • Oven
  • Refrigerator
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Saucepan
  • Spatula
  • Measuring cup
  • Measuring spoon
  • Colander
  • Can opener
  • Spoon
  • Plastic wrap
  • Airtight container
  • Baking dish

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
  • 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

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