Lemon Curd Tiramisu

This lemon curd tiramisu is a lovely variation of the traditional Italian favorite.
This cake still has the coffee, chocolate, and a creamy topping, but instead of ladyfingers, it's lemon cake! Topped with lemon curd as well, this is a refreshing version that's perfect for summer.

LEMON CURD TIRAMISU [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE LEMON CAKE:

• 1/2 cup almond flour
• 1/2 cup brown rice flour
• 1/2 cup applesauce
• 4 tablespoons lemon juice
• 3 teaspoons lemon flavoring
• 4 tablespoons sugar
• 2 tablespoons liquid sweetener of choice
• 2 teaspoons baking powder
• Cinnamon and ginger powder, to taste
• 2 teaspoons zest

FOR THE SOAKING LIQUID:

• 1/8 cup decaf coffee
• 1 teaspoon caramel extract
• 1 teaspoon vanilla extract
• Alcohol of choice (optional)

FOR THE CHOCOLATE-DATE LAYER:

• 1/2 cup dates, soaked
• 1/8 cup boiling water
• 1 1/2 teaspoons decaf coffee
• 1 teaspoon caramel extract

FOR THE FROSTING:

• 1 cup Cannellini beans
• 4 tablespoons powdered sugar of choice
• 1 teaspoon vanilla
• 1/8 teaspoons sea salt
• 1 tablespoon tahini oil (or a similar neutral oil)
• 1/8 teaspoon almond extract (optional)

FOR ASSEMBLY:

• 1 batch lemon curd
• 1 carob nugget, for grating

PREPARATION

TO MAKE THE LEMON CAKE:

1. Preheat to 355°F.
2. Mix the dry in a bowl, mix the wet in the other then add wet to dry.
3. Spray two loaf pans and pour in the mixture and spread thinly – it won’t fill up the entirety of each of the loaf pans.
4. Bake for 20 minutes.
5. Let cool for 15-20 minutes, then take a large cookie cutter and cut out 4 round slices.
6. Place in a tupperware in the freezer while you make your soaking liquid.

TO MAKE THE SOAKING LIQUID:

1. Mix all of the ingredients together.
2. In a long shallow plate, pour out the liquid and let your round cake slices sit for a few moments, then transfer back to the tupperware in the refrigerator to firm back up.

TO MAKE THE CHOCOLATE DATE LAYER:

1. Blend ingredients until smooth, adding more water if necessary. Keep in refrigerator.

TO MAKE THE FROSTING:

1. Process everything until smooth and well combined.
2. Place the frosting into the refrigerator for about 30 minutes to set.

TO ASSEMBLE:

1. Layer one wheel of soaked cake at the bottom of your serving cups, followed by a generous slathering of the chocolate date paste.
2. Next 1/3 of your lemon curd per person, followed by another cake layer, topped with 1/2 a batch of frosting each.
3. Add the rest of your lemon curd and grate some chocolate shavings over the frosting.
4. Serve chilled.

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