Tiramisu Pudding with Lemon Curd and Cashew Cream

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 flavors 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 flavor.

Tiramisu Pudding with Lemon Curd and Cashew Cream

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Servings

6 people

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Ingredients

Ladyfingers

• 2 large organic eggs
• 1 tsp vanilla bean paste
• 1 Tbsp lemon zest
• 3 Tbsp lemon juice
• 1/2 cup almond flour
• 3 Tbsp coconut flour
• 1/2 tsp baking powder

Cashew cream

• 1 1/4 cup cashews soaked (30 minutes) and drained
• 3 Tbsp honey or maple syrup
• 1/8 tsp Himalayan salt
• 1/2 tsp vanilla bean paste
• 1 cup organic coconut cream see tip

Lemon curd

• 3 lemons juiced and zested
• 1/2 cup honey
• 2 large organic eggs
• 1/4 tsp flake salt
• 7 Tbsp butter unsalted

Lemon soak

• 1/4 cup coconut milk
• 1/4 cup lemon juice

Ingredients Ladyfingers 2 large organic eggs 1 tsp vanilla bean paste 1 Tbsp lemon zest 3 Tbsp lemon juice 1/2 cup almond flour 3 Tbsp coconut flour 1/2 tsp baking powder Cashew cream 1 1/4 cup cashews soaked (30 minutes) and drained 3 Tbsp honey or maple syrup 1/8 tsp Himalayan salt 1/2 tsp vanilla bean paste 1 cup organic coconut cream see tip Lemon curd 3 lemons juiced and zested 1/2 cup honey 2 large organic eggs 1/4 tsp flake salt 7 Tbsp butter unsalted Lemon soak 1/4 cup coconut milk 1/4 cup lemon juice

Servings 6 people Print Recipe

Instructions

1. Preheat oven to 350 F. Line baking sheet with parchment paper.
2. For ladyfingers, into 2 medium bowls, separate egg yolks and whites.
3. In bowl with yolks, add vanilla bean paste, lemon zest, and lemon juice, and whisk until pale in color.
4. 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.
5. To piping bag, add batter. Onto parchment paper-lined baking sheet, pipe batter into 3 inch logs. Bake for 10 to 12 minutes, or until lightly golden. Set aside and let cool completely.
6. For cashew cream, in blender, combine soaked cashews, honey or syrup, salt, vanilla bean paste, and coconut cream; blend until completely smooth.
7. For lemon curd, in small bowl, add lemon juice, lemon zest, eggs, honey, and salt, and whisk until completely incorporated.
8. 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.
9. For lemon soak, in shallow dish, mix coconut milk and lemon juice. Soak ladyfingers in mixture, if desired.
10. In individual glass dishes, start with a layer of ladyfingers, then a layer of the cashew cream, and lastly, a layer of the lemon curd. Garnish with a lemon wedge, if desired, and enjoy.

Recipe Notes

Per serving: 248 calories; 7 g protein; 19 g total fat (9 g sat. fat); 17 g total carbohydrates (6 g sugars, 3 g fiber); 144 mg sodium