Tiramisu
What better way to celebrate our founder, Luke Coutinho’s birthday than recreating a healthier version of his favourite dessert - TIRAMISU. Presenting the aromatic, creamy and much healthier version of the all time favorite - Tiramisu, that secretly good for YOU!
Ingredients
For the sponge:
- ¼ cup cold pressed coconut oil
- 1 cup unsweetened almond milk or any other plant-based milk
- 1 teaspoon apple cider vinegar
- 8 tablespoons of pure maple syrup
- 1 ¼ cup ground almonds almond meal.
- 1 ¼ cup) gluten-free flour Mix of coconut/raw banana flour and sattu flour .
- 1 tbsp ground flax meal 1 tbsp beaten with 2 tbsp water till a gelatin like consistency is obtained
For the coffee mixture:
For the mascarpone:
- 2 cups of full-fat coconut milk
- 4 tablespoons lemon juice
- 5 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
To assemble:
- Cacao powder for dusting
Instructions
For the cake:
- Preheat the oven to 180 degrees Celsius.
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water.
- Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds.
- Sift in the flours, and then add the flax meal.
- Mix well, adding a tiny splash more milk if it’s looking too dry.
- Transfer mixture into a square baking tin.
- Bake in the oven for around 15 minutes until risen and an inserted skewer comes out clean.
- Leave the sponge in the tin to cool completely before cutting.
For the coffee mixture:
- Measure out the coffee in a jug and mix in with water till a thick consistency is obtained.
For the mascarpone:
- Place the thick creamy coconut milk into a bowl.
- Add the lemon juice, maple syrup and vanilla extract.
- Use an electric whisk to whip up the coconut cream until light and fluffy.
To assemble:
- Cut the sponge in half both ways, then cut each square into three, so that you end up with 12 rectangular-shaped sponges.
- Use a chopping board to carefully slice each rectangular sponge in half horizontally.
- Lay half of the sponge rectangles along the bottom of a large baking dish .
- Carefully spoon half of the coffee mixture over the sponges until absorbed completely.
- Spread half of the mascarpone over the sponges.
- Lay the rest of the sponges on top of the mascarpone and carefully spoon over the remaining coffee mixture.
- Top with the remaining mascarpone and finish with a fine dusting of cocoa powder.
- Keep well covered in the fridge for up to a day.
- Serve as and when needed and relish.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 5gFat: 27.6g
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