My version of the classic tiramisu packs the same flavour profile, minus the dairy and gluten. There is DEFINITELY a time for a good old classic. Nothing beats a lady finger biscuit soaked in coffee liqeur. However, if you’re wanting to experiement with the dairy-free counterpart – this ones for you.
(makes 4 individual tiramisu)
For the coffee liqueur (make this as far in advance as you can):
- 2 cups of vodka
- 2 cups of strong brewed, good quality coffee
- 1 cup of filtered water
- 2 cups of coconut sugar
- 2 teaspoons of vanilla extract
For the cake/ biscuit layer:
- 1/2 cup of almond flour
- 1/4 cup of polenta
- 1/2 cup of buckwheat flour
- 1/4 cup coconut sugar
- 1/2 tsp of baking powder
- 1/4 cup of coconut yogurt
- 1/2 a cup of almond mylk
- a pinch of salt
For the vegan marscapone:
- 2 and 1/2 cups of coconut yoghurt
- 3/4 cup of vegan cream cheese – I used this one.
- 6 tablespoons of maple syrup (to taste)
To soak the cake/ biscuit layer you will need:
- 1 cup of freshly brewed coffee
- 1/2 a cup of coffee liqueur
To make the coffee liqueur:
Heat two cups of strong brewed coffee, 1 cup of water and 2 cups of coconut sugar over medium heat until the coconut sugar has fully dissolved. Once dissolved, set aside to cool and then add your vodka and vanilla essence. Whisk until combined and store in an airtight bottle or container. The longer you leave it, the better the flavour! This mix is also perfect for a homemade espresso martini.
To make the cake/ biscuit layer:
Set your oven to 180ºC and line a loaf tin. Sieve your dry ingredients and mix. In a separate bowl, combine your coconut yogurt with the rest of your wet ingredients. Once smooth, add to your dry ingredients and mix thoroughly. Bake this loaf for about 30-35 minutes or until a toothpick comes out clean. Leave to cool before slicing into 1cm thick slices.
In a shallow dish/ bowl, combine 1/2 a cup of coffee liqueur with 1 cup of freshly brewed strong coffee. Lay the cake slices in this mixture and soak for 90 minutes.
To make the vegan mascarpone:
In a bowl, whisk together the ingredients for the vegan mascarpone. Add more maple syrup if you would like it to be sweeter. Leave in the fridge covered with cling film until you are ready to construct.
To make the tiramisu:
In a glass cup, add a layer of the cake mixture to the bottom. You can break up the cake pieces so that a single layer forms. They do not need to be perfect! Use a tablespoon to add some extra soaking liquid to the cake layer. Then add a tablespoon of the mascarpone mixture. Use the back of the spoon to smooth out the mixture and make sure that you get to all of the edges of the glass. Repeat this process until the glass is full. Top each tiramisu with a dusting of cacao and shavings of dark chocolate. Leave them in the fridge for a few hours (or even overnight) and enjoy!
Got leftover cream cheese? Why not make my gluten-free bagels with smoked salmon and dairy-free cream cheese!