Gluten Free Tiramisu With Ladyfingers
What better dessert to celebrate spring that a gluten free tiramisu with Ladyfingers (sponge cookies that in Italian are called “Savoiardi”), a delicious dairy free “mascarpone” cream and a hint of coffee that creates the most amazing contrast of flavors? Not always does ‘indulgent’ translate to heavy, unhealthy foods. By combining raw nuts, vanilla beans, fragrant orange zest and toothsome dates, you won’t miss any of the white sugar, mascarpone cheese nor raw yolks which load the traditional tiramisú with tons of unhealthy fats and triglycerides. Go ahead and try this recipe: I tested it out on my family and – I can assure you – it’s ‘Italian proof’!
- 50 g Raw Almonds
- 50 g Raw Cashew Nuts
- 400 g Organic Tofu
- 1/2 stick Vanilla
- Zest of 1/2 an Orange
- 120 ml Coconut Milk
- 4 Medjool Dates
- 1/4 tsp Saffron or Turmeric
- Gluten Free Ladyfingers
- 1 shot of Espresso
- 100 ml lukewarm Water
- 50 ml Coconut Milk
- 1 tbsp raw Cacao
- To prepare the the cream, simply blend all the ingredients in a high speed blender until you get a perfectly smooth and firm consistency. If you use silken tofu (instead of firm) you’ll need a little less milk.
- Prepare the coffee infusion by warming up water and plant based milk, and combining them in a soup plate with the shot of espresso or the soluble dandelion coffee. Mix well.
- Cover a cake pan (or even in a circular glass container) with Seran wrap. The one I used has a 6″ diameter and a 3″ high border.
- Quickly dip the ladyfingers on both sides in the coffee mixture. Make sure they are not too soggy nor too dry: the coffee has to infuse the whole cake but not to make it become mushy. Place the coffee dipped ladyfingers on the bottom of the pan (cut the edges of the ones that don’t fit), and layer them with cream.
- Infuse with coffee another layer of ladyfingers and repeat this operation until you reach the top of your pan. You should have about 1/2 of the cream and the cookies left.
- Refrigerate your tiramisu for about 4 hours, flip it in a serving platter and gently peel off the Seran wrap.
- Spread the remaining cream on top and all around your tiramisu and stick the remaining ladyfingers to it, cutting one of the edges so that their height doesn’t exceed the heigh of the tiramisu cake.
- Sift some raw cacao on top, refrigerate for a couple more hours and you are ready to serve!