Mel Christensen

Mel Christensen

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Tiramisu - *Gluten Free, Grain Free , Sugar Free, Dairy Free, Paleo-Friendly



*Gluten Free, Grain Free , Sugar Free, Dairy Free, Paleo-Friendly


Ingredients (Sponge):

  • 8 large eggs separated and room temperature
  • 120g (2/3 cup) Natvia (separate into two lots as per method)
  • 1 ½ tsp. vanilla extract
  • 30g (¼ cup) coconut flour
  • 50g (½ cup) almond meal *You can make this by processing almonds at high speed in a good food processor  (TM – 7 sec / Speed 7)


  1. Prepare a 26 x 40 cm rimmed baking tray by lining with baking paper and heavily greasing the paper with coconut oil.  Preheat oven to 180C.
  2. Blend Natvia  in a blender for 1-2 minutes, until it’s a fine powder. ( TM- 15 sec / Speed 9) 
  3. In the large bowl of a standing mixer, beat egg whites until soft peaks form.  (TM – Insert butterfly to a clean and dry TM bowl with a pinch of cream of tartar 5 mins / 37C / speed 3.5)
  4. Add 1/3 cup (60g) Natvia gradually and continue to mix until stiff peaks form. (TM – Set TM to 5 mins / 37C / Speed 3 and gradually add 1/3 cup milled Natvia through centre hole.)
  5. In a separate, small bowl, beat egg yolks with the remaining 1/3 cup (60g) Natvia and vanilla until thick.  Whisk in coconut and almond flour.
  6.  Fold yolk mixture into egg mixture, being careful not to lose too much volume, until JUST incorporated. (TM – Remove butterfly and add yolk/flour mix using 2 second bursts on speed 3 to combine. you may need to get your spatula in their between bursts to ensure they are combining – without overprocessing.) 
  7. Spread batter out onto prepared baking tray.  Take the time to spread the surface evenly and into the corners.
  8. Bake for 15-17 minutes, until top is just starting to turn golden brown.
  9. Remove cake from oven and immediately invert over a couple of wire cooling racks.  Carefully peel off the baking paper.   Let the sponge fully cool on the wire rack.


Ingredients (Cream Layers):


  • 1 x 400g can full fat coconut milk
  • 4 egg yolks
  • 75g (½ cup)  tapioca flour
  • 85g (¼ cup) pure maple syrup  (or you may prefer to use rice malt syrup)
  • 85g (¼ cup) thick coconut cream
  • 15g (1 Tbsp.) coconut oil
  • 1 Tbsp. lemon juice
  • 2 Tbsp. cognac (or preferred liqueur)
  • 60g unsweetened chocolate, grated or pre-melted. If you are using a TM just chop it roughly. (I used “Well Naturally” Dark chocolate.)
  • 1 Tbsp. pure vanilla extract


  1. Combine coconut milk, egg yolks, maple syrup, tapioca flour, coconut oil, coconut cream and lemon juice in a large saucepan and whisk together.  Then put the saucepan on the stovetop and heat over medium-low heat, whisking constantly. (DO NOT take your eyes off it for a second or it will go lumpy!) – You want to heat until just before boiling point.  The cream will start to steam slightly and then start to thicken.  Once it becomes thick and gooey, remove from heat (takes 7-8 minutes if you put it on a preheated element.)  (TM – Place these ingredients in TM bowl and set to 7 mins / 90C / Speed 4.) 
  2. Pour into two bowls, 1/3 in one bowl (this is about 3/4 cup) and 2/3 in another (about 1 1/2 cups). (TM – remove one third of your mixture and set it aside.)
  3. To the 2/3 bowl, stir in cognac until fully incorporated. (TM Add Cognac to the contents of TM bowl and process 1 min / Speed 4.)  You can let the cream cool and whip in a standing mixer for a lighter texture, or just layer with the sponge as is. (TM – Blitz the custard for 10 sec / Speed 5 to make it a little lighter.)
  4. To the 1/3 bowl, stir in the grated chocolate and vanilla until melted and fully incorporated. (TM – Remove Cognac Custard and set aside in bowl. Add remaining one third custard along with chopped chocolate and process 2 min / 60C / Speed 4.)


Ingredients (tiramisu):

  • Pre-prepared sponge
  • chocolate and cognac cream
  • 1 1/4 cup strong coffee (a good espresso is ideal), cooled
  • 3 Tbsp. Amaretto Liqueur
  • unsweetened cocoa powder for dusting

To Assemble:

  1. Cut the cooled sponge into four equal pieces (you can either do a long rectangle or a wider, shorter one, up to you).
  2. Mix coffee and Amaretto and either place in a squeeze bottle or set aside in mug and use a pastry brush to douse your sponge slices.
  3. In your serving dish, place one piece of the sponge.  Drizzle over one quarter of the coffee/amaretto mix.  Spread half of the cognac cream over the top (the cream is actually easier to spread either warm or cooled and whipped; cooled and not whipped is the hardest to spread).  Place another sponge layer on top, again drizzle with the coffee mix and cover with the chocolate cream.  Repeat with another layer of cake, coffee and the rest of the cognac cream.  Place the last layer of cake over the top.
  4. Refrigerate your Tiramisu for at least four hours, overnight is best!
  5. Just before serving, dust the top generously with unsweetened cocoa powder.
  6. Enjoy!