Gluten-Free, Vegan, Serves 18

Limoncello Syrup:

• 1 1/4 cups water
• 1/3 cup coconut sugar
• 1 cup limoncello
• 3 Tbsp lemon juice

Tiramisu:

• 48 gluten-free ladyfinger cookies
• 24 ounces mascarpone vegan cheese
• 15 ounces lemon curd
• 1/3 cup limoncello
• 4 Tbsp lemon juice
• 2 cups coconut cream
• 1/3 cup coconut sugar

Topping:

• 1 cup coconut cream
• 2-3 Tbsp powdered coconut sugar
• 1 lemon zested
• cocoa powder optional
• mint sprigs

Directions:

In a small saucepan, combine the water and sugar over medium heat until the sugar dissolves. Remove from heat and stir in the remaining ingredients for the syrup. Set aside to cool slightly. In a large bowl, mix the mascarpone for about 30 seconds. Add the lemon curd and mix until combined. Stir in the limoncello and juice mix until combined. Be careful not to over-mix.

In a separate bowl make the whipped cream with 3 cups of coconut cream. Take about 1/3 of the whipped cream and fold it into the mascarpone mixture. With 1 ladyfinger at a time, dip into the syrup for 2 seconds on each side. The cookie should still be slightly crisp. Arrange in serving dish of choice with a layer of ladyfingers, and mascarpone cream, and repeat the process. Once the layers are done cover and refrigerate overnight. Top with whipped cream, zest, cocoa powder, and mint.