Carnivore Tiramisu (Butter Cookie Version)

Ingredients:

Cream Layer

* 1 1/2 cups heavy whipping cream (360 ml)

* 8 oz mascarpone cheese, room temperature (225 g)

* Stevia to taste (start with 1–2 tsp equivalent, adjust to taste)

* 1 tsp vanilla extract (optional)

Cookie Base (Ladyfinger Replacement)

* 2 batches carnivore butter crumb cookies (makes ~20–24 cookies total)

Soaking Liquid

* 1 1/2 cups cold espresso (360 ml)

* 3 tbsp coffee-flavored liqueur (I like Tia Maris, but this is optional)

Topping

* Optional: light dusting of cocoa powder (omit for strict carnivore)

Instructions:

Make the Cream Filling

1. Add heavy whipping cream to a mixing bowl.

2. Beat on medium speed until it begins to thicken.

3. Add stevia and vanilla (if using).

4. Continue beating until stiff peaks form.

5. Gently fold in mascarpone until smooth and fully combined.

6. Set aside.

Prepare the Cookie Base

1. Bake your carnivore butter crumb cookies (2 batches).

2. Allow them to cool completely before assembling.

Prepare Coffee Mixture

1. Combine cold espresso and liqueur (if using) in a shallow bowl.

Assemble

1. Quickly dip each cookie into the coffee mixture (do NOT soak—just a quick dip on both sides).

2. Arrange cookies in a single layer in an 8×8-inch dish.

3. Spread half of the mascarpone cream over the cookies.

4. Add another layer of dipped cookies.

5. Spread the remaining cream evenly on top.

Finish

* Optional: lightly dust with cocoa powder

* Refrigerate for at least 3–4 hours (overnight is best for texture and flavor)

Notes

Strict Carnivore Version

* Omit cocoa powder, vanilla, and liqueur

* Keep only cream, mascarpone, cookies, and espresso (if tolerated)

Make Ahead

* Best made in advance to allow flavors to develop

* Keeps 2–3 days in the refrigerator

Freezing

* Freeze without topping

* Thaw overnight in the fridge

* Add topping before serving