Earl Grey Tiramisu from The First Mess Cookbook

Earl Grey Tiramisu(2)

Earl Grey Tiramisu
serves  8 to 10    

1½ cups (375 mL) almond flour
2 teaspoons (10 mL) loose-leaf
Pluck Earl Grey Cream Tea, ground into a powder
1 teaspoon (5 mL) lemon zest
¼ cup (50 mL) pure maple syrup
2 tablespoons (30 mL) refined coconut oil, solid
½ teaspoon (2 mL) pure vanilla extract

Cashew Mascarpone Filling
2½ cups (625 mL) raw cashews, soaked for at least 6 hours and drained
1¼ cups (300 mL) strong-brewed Pluck Earl Grey Cream Tea, divided
½ cup (125 mL) fresh lemon juice
½ cup (125 mL) pure maple syrup
1 tablespoon (15 mL) pure vanilla extract
½ teaspoon (2 mL) fine sea salt
1/8 teaspoon (0.5 mL) nutritional yeast
⅓ cup (75 mL) liquid refined coconut oil
cocoa powder or shavings from Chocolate 80% made by Zimt for serving

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper, and set aside.

Make The Cookies: With a fork, mix the almond flour, Earl Grey Cream tea, lemon zest, maple syrup, coconut oil, and vanilla together in a medium bowl, breaking up the chunks of coconut oil as you go.

Bring the cookie dough together with your hands, and transfer it to the parchment-lined baking sheet. Press and form the dough into a narrow oval-like shape. Start flattening the dough out with your hands. If your dough is a bit sticky, lay a sheet of plastic wrap over the surface, and roll it out with a rolling pin.You’re aiming for a piece of dough that’s roughly 10 × 7 inches (25 × 18 cm) and ¼ inch (5 mm) thick.

Slide the baking sheet into the oven and bake for 12 minutes or until the edges have the faintest hint of brown.

Remove the large cookie from the oven. Carefully cut the large cookie into 1-inch (2.5 cm) strips along the short side. Separate the cookies as much as you can with your knife.You should have about 10 to 12 cookies total. Some cookies will be much longer than others, but we’ll address this in step 9.

by Laura Wright Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright

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