Tiramisu. The one dessert that rivals my beloved cheesecake for the title of my favourite dessert. Although, I must confess….I have never actually had proper tiramisu before…so I shouldn’t technically be allowed to call it my favourite. But I have this idea of what it would be like, and I reckon it would be pretty amazing. Maybe when I finally get to Italy, I will get me some authentic tiramisu.
I made my own gluten and dairy free version of what I imagined tiramisu would taste like and based on all the delicious looking versions I have seen. It’s creamy, cakey, and not too sweet. As with most desserts, I had to add chocolate…even though the real tiramisu doesn’t – although I don’t see why not…
This dessert is a bit fiddly and has a few different things to prep. But it is worth it, especially if you are gluten and dairy free and feel like you can’t eat a dessert that isn’t a fruit salad! For the espresso used in the recipe, I use my coffee maker and use good ground coffee. You could make up some instant but – please don’t. Ew. I only put some coffee in the chocolate layer and don’t use it to soak the biscuits as I like mine more cakey and the biscuits are pretty soft already – but feel free to add some to soften the biscuits if you like.
Once the tiramisu is prepped, its best left overnight so the flavours meld together and everything sets….but it does just fine if it’s chilled during the afternoon. I should know. I can never wait to eat it overnight, I can’t just leave a dessert sitting in the fridge. Who has that kind of will power? I hope you find it as delish as I do, how could you not when it combine chocolate, coffee, and cake? It may not be like real tiramisu, but it has layers too…and it tastes good…so it kind of counts right?
MOCHA TIRAMISU (GLUTEN + DAIRY FREE)
– 2 eggs, separated
– 3 tablespoons rice malt syrup or honey
– 1 teaspoon vanilla
– 1 cup almond flour/meal
– 1 tablespoon arrowroot/ tapioca flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
chocolate ganache layer:
– 80 grams (2 oz) dairy free 70% or 85% cocoa dark chocolate, roughly chopped
– 4 tablespoons coconut milk
– 1 shot (30 mL) espresso
– rice malt syrup or honey to taste, if using 85% chocolate
coconut cream layer:
– 1 x cup (250 mL) coconut cream
– 1 teaspoon vanilla extract
– 3 teaspoons rice malt syrup or honey
– shaved dark chocolate, to serve
Preheat oven to 170C (320 F) and line 2 baking trays with non-stick baking paper.
Place egg yolks, rice malt syrup, and vanilla in a medium bowl and beat with electric beaters for a couple of minutes, until the mixture is pale and thickens.
Add in almond flour, arrowroot, salt, and baking soda, and beat to combine.
In a separate bowl, whip egg whites with electric beaters until soft peaks form.
Gently fold into almond flour mixture.
Depending on what size ramekins or dishes you are using for your tiramisu, spoon mixture onto the baking trays and tap the tray on the bench a few times to flatten the mixture out.
I put a tablespoon or so of mixture into circles for my ramekins, but don’t worry too much if, after cooking, the shape is all wrong. You can cut them into the right size and use bits to fill in the gaps. I usually get 12 rounds – so each individual tiramisu has 3 sponge biscuit layers.
Bake them for 7-10 minutes until they are golden brown. They will spread a bit and when you take them out and will shrink down like mini pancakes. They don’t look pretty, but are perfect for this dessert as they soak up all the coffee and liqueur that are going on them soon and are nice and soft.
To get them off the baking paper, you may need a spatula as they can stick a bit. Don’t worry if when they get squished when you’re getting them off because they will spring back to shape. Put them on a wire rack and let them cool while you prep the other elements. See, they look like cute mini pancakes.
Chocolate ganache layer:
Combine all ganache ingredients in a small saucepan and stir over a medium heat until chocolate is melted and mixture is smooth and glossy. Try not to eat any. Just try. Set aside.
Coconut cream layer:
To get the coconut cream, spoon out the cream that has risen to the top of a chilled full-fat can of coconut milk/cream. You should get around 1 cup.
Combine coconut cream, vanilla extract, and rice malt syrup in a medium bowl. Whip with electric beaters until thick. Place into the fridge until ready to use.
Now everything is ready, it’s time to put it all together.
Glass ones look pretty for this dessert because you get to see all the layers. Place a sponge biscuit on the bottom of the 4 dishes or ramekins. Don’t worry if it’s messy (like mine…), you can’t tell when the layers are pilled on top!
Next drizzle a heaped teaspoon or two of the chocolate ganache over the sponge biscuits and spread it evenly ramekins so it covers the biscuits.
Now put a dollop of the coconut cream over the chocolate layer in each ramekin and spread it evenly.
Now repeat the above steps twice, starting by placing another sponge biscuit on the chocolate ganache layer.
Finish off with a layer of coconut cream and some chocolate shavings.
When they are assembled, cover each ramekin in cling wrap and place in the fridge for at least 6 hours, preferably overnight. But like I said, I won’t blame you if you can’t leave this just sitting in the fridge overnight…when clearly it wants to be eaten right now. Clearly. Clear like my pink reflection in that teaspoon below.