Directions

1. Whip egg yolks and half of the coconut sugar with an electric mixer at high speed for 3 mins.

2. In a separate bowl whip heavy cream and the other half of coconut sugar with an electric mixer until fully whipped.

3. Add mascarpone to the cream mixture and combine gently with electric hand mixer.

4. Fold mixture into egg yolks and combine gently with a rubber spatula.

5. Combine coffee, black garlic, sugar, rum, tincture, and vanilla in a blender until smooth.

6. Sift confectionary sugar or cocoa powder on the bottom of the pan where you are building your tiramisu.

7. Next, dunk/soak your lady fingers into the coffee mixture until soaked but not falling apart and make a full layer across the bottom of the pan.

8. Spread half the cream mixture across the top of the lady fingers. Then lay down another layer of soaked lady fingers. Then spread another layer of the cream mixture on top.

9. To finish, sift cocoa powder lightly on top of tiramisu. You can either place fresh raspberries on top or buy freeze dried raspberries and turn them into powder combined with cocoa powder and confectioners’ sugar in a blender on high. You may have to add pinch of maltodextrin to keep the powder together.

10. Refrigerate overnight. Serve chilled and enjoy!