These are the basic ingredients for a Tiramisu recipe.

• Lady Fingers
• Eggs
• Espresso Coffee
• Sugar
• Mascarpone Cheese
• Unsweetened Cocoa Powder

Basic Instructions to make a Tiramisu.

A Tiramisu consists of lady fingers dipped in espresso with a custard mixture of whipped raw eggs, sugar, and mascarpone cheese spread on top of the lady fingers.

Then a second layer is created with the soaked lady fingers and custard mixture. 

• 3 large Egg Yolks
• 4 tbsp. Coconut Sugar
• 8 oz. of Mascarpone Cheese

Beat egg yolks with coconut sugar then mix in mascarpone cheese.

• 3 Egg Whites

Beat egg whites until they form stiff peaks and fold into mascarpone mixture.

• 1 1/4 cup Espresso
• Gluten Free Lady Fingers

Soak lady fingers in coffee and then arrange in bottom layer.

Cover lady fingers with 1/2 of mascarpone mixture and then create another layer starting with soaked lady fingers.

• Unsweetened Cocoa Powder
• Dark Chocolate Shavings or Raw Cacao Nibs

Dust top layer with cocoa powder and sprinkle dark chocolate shavings or raw cacao nibs.

As you can see making Tiramisu does not have to be that complicated and you can include what you like in this dessert - and remove what you don't like.

Make a coffee syrup with 50 grams of hot water, 1 tbsp. of raw honey, and 2 tbsp. of instant coffee.

Make 6 gluten free almond cookies dipped in chocolate or 6 Paleo shortbread cookies.

Whip 100 grams of pure cream and 1 tbsp. of raw honey.

Fold 100 grams of mascarpone cheese into whipped cream mixture.

Layer into individual serving glasses and chill for at least 2 hours.

Sprinkle with unsweetened cocoa powder before serving.

You could replace the mascarpone cheese and whipped cream with cashew cream - if you wanted a more Vegan Paleo Tiramisu recipe.

You could make this Tiramisu more Paleo by using a raw coconut cream instead of cow's milk cream.

Instructions for Almond Cake:

Preheat oven to 350 degrees F.  and grease a pan.

Then line pan with parchment paper - grease again with butter.

Combine 1/2 cup or 60 grams of almond flour with 1/2 tsp. baking powder and 1/8 tsp. sea salt - set aside.

Separate 3 egg yolks from their egg whites - put egg whites in another bowl.

Beat egg yolks with 2 tbsp. powdered sugar-free sweetener, 1/4 tsp. sugar-free vanilla extract, 1/4 tsp. almond extract, and 1/8 tsp. stevia extract powder.

Blend this mixture in with almond flour dry mix - set aside.

Then beat egg whites with 1/8 tsp. cream of tartar until stiff peaks form. 

Cream of tartar helps prevent egg whites from collapsing.

Fold stiff egg whites into batter until incorporated.

Spread cake batter onto the greased and lined pan - bake for 15 to 20 minutes.

Take the spongy almond cake out of the oven and let it cool on a rack.

Instructions for Custard Filling:

Beat 6 eggs yolks (no whites) with 2 tbsp. of powdered sugar-free sweetener and 2 or more drops of liquid stevia.

Then put this egg mixture on a double-boiler.  Stir for approx. 8 minutes until custard is cooked.

Remove from heat and cool slightly.  Then add 8 oz. of mascarpone cheese - beat until smooth.

Check for sweetness and add more stevia if needed - set aside.

Whip 1 3/4 cups of heavy cream until stiff peaks form.  Then fold whipped cream into mascarpone custard until incorporated.

Instructions for Coffee:

1/4 cup of strong coffee or espresso.

Optional:  1 to 2 tbsp. of rum or brandy - or 1/2 to 1 tsp. of rum extract.

Mix flavors together and use to brush on your cut almond "lady fingers" - approx. 16 pieces.

Layer in a loaf pan along with cocoa powder.  And let this Tiramisu "set" in your refrigerator overnight.