Tiramisu

Preheat oven to 200 °C. Beat the eggs with the coconut blossom sugar until a firmer consistency is achieved. Then carefully fold in the previously sieved flour and baking powder with a spatula. Line a baking sheet with baking paper, spread the mixture onto it, and bake at 200 °C for approx. 10 minutes with top and bottom heat. Afterwards, let everything cool down.

Cut the sponge cake into shape. Prepare the espresso, mix with the amaretto and 20 g sugar, and chill.

Then beat the eggs with sugar until frothy. Stir the mascarpone cream with the vanilla pulp and lemon zest. Afterwards, stir in a little of the egg-sugar mixture and carefully fold in the entire rest of this mixture.