1

Preheat oven to 350ºF (175ºC). Line a loaf pan with a narrow and long piece of parchment paper so that there are tabs to pull the cake out of the pan once baked. Spray the loaf pan with avocado oil.

2

Add the ricotta, yogurt, half the maple syrup and half the vanilla extract to a stand mixer and whip on high speed until the mixture is light and fluffy. Refrigerate in a separate bowl for at least one hour. Clean out the stand mixer bowl.

3

Add the eggs, coconut sugar and remaining vanilla extract to the stand mixer and whip on high speed until foamy. Use a spoon to fold in the almond flour, baking powder and salt into the egg and sugar mixture. The batter will become quite thick and doughy. Scoop it into the loaf pan and press down with a silicone spatula or spoon to make the surface even. Bake for 30 minutes.

4

Allow the cake to cool for at least ten minutes before slicing it into ¼-inch-½-inch slices.

5

Mix the coffee with the remaining maple syrup and put it in a shallow bowl big enough for the cake slices to fit for soaking.

6

Start to layer the tiramisu. Dip the cake slices into the coffee, gently shake off the extra, and place it in the bottom of a medium-sized, glass, rectangular container* until the entire bottom is covered. Then, scoop one cup of the ricotta mixture on top and spread it out. Continue layering in this order until all of the ingredients are used. Ensure that the last later is the ricotta mixture.

7

Then, dust the cacao powder over the top of the tiramisu until it is completely covered. Refrigerate for at least one hour or overnight before serving. Enjoy!

8

Note: A 6’x4.5’x2.5’ container was used for this recipe.

9

Note: The almond flour lends a different mouthfeel to the tiramisu than the typical lady finger cookie and is slightly grittier. That being said, the texture is still very pleasant and pairs well with the soft texture of the ricotta. Lower fat content: use a low-fat ricotta. Results may vary.