Preheat the oven to 180°C and line a baking sheet with parchment paper. Place a rectangular baking pan on it.
Beat the eggs, vanilla, and coconut blossom sugar until light and fluffy, about 3 minutes. Then add the melted coconut oil and milk and mix briefly.
In a separate bowl, mix the almond flour, baking powder, and cocoa powder well to prevent lumps. Sift this mixture over the egg mixture and stir until a smooth, homogeneous batter forms. Add the hazelnuts and mix briefly.
Pour the batter into the baking pan and bake the brownie for 20 minutes in the preheated oven. Remove the brownie from the oven and let it cool completely.
Dissolve the instant coffee in the cold cream. In a bowl, combine the cream, mascarpone, and coconut blossom sugar and whip everything into a fluffy cream.
Spread the mascarpone cream over the cooled brownie and let it set in the refrigerator for at least 4 hours.
Dust the tiramisu with a thick layer of cocoa. Use a warm knife to loosen the edges of the baking pan and then cut the tiramisu into 6 equal pieces. Enjoy! Feel free to taste a piece after cutting the edges off. 😉