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Classic Tiramisu - A Decadent Dessert You Cannot Miss

Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
What better way to join together and celebrate the magical time of the year than recreating a healthier version of the classic dessert - Tiramisu? Presenting the aromatic, creamy, and much healthier version of this decadent delight that is secretly good for YOU!
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 12
Calories 350 kcal

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 tablespoon of pure maple syrup
  • 1 ¼ cup ground almonds almond meal
  • 1 ¼ cup gluten-free flour a mix of coconut/raw banana flour and sattu flour
  • 1 tbsp ground flax meal 1 tbsp beaten with 2 tbsp water till gelatin-like consistency is obtained

For the coffee mixture:

  • 1 cup coffee or chicory powder blend

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.
  • 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 flour, and then add the flax meal.
  • Mix well, adding a tiny splash more milk if it’s looking too dry.
  • Transfer the mixture to 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 it with water until 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.

Power tips and variations

  • You can alternatively use oats groats too.
  • Use coconut yogurt or cashew yogurt when almond milk is unavailable.

Notes

  • Using almond milk provides energy to fuel your cellular metabolism. Almond milk has polyunsaturated fatty acids that may help lower LDL or bad cholesterol.
  • Lauric acid, an MCFA in coconut oil, is converted into a compound called monolaurin in the body. It is antimicrobial, anti-fungal, and anti-inflammatory and can play a role in destroying a variety of disease-causing organisms.
Disclaimer: Please keep your healthcare provider in the loop before introducing any new food item into your lifestyle, especially if you have a medical condition or are on medications. In case you are allergic to certain foods, please avoid them.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 5gFat: 27.6g
Keyword traditional
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