Ingredients
Scale
- For the Cookie Layer:
- 2 packs of Schar Gluten Free Ladyfingers
- For the Dairy Free “Mascarpone” Cream:
- 50 gr Raw Almonds (soaked)
- 50 gr Raw Cashew Nuts (soaked)
- 400 gr Organic Tofu
- 1/2 stick Vanilla
- Zest of 1/2 an Orange
- 120 ml Coconut Milk
- 4 Medjool Dates
- Colorings: 1/4 tsp Saffron or Turmeric
- For the Coffee Infusion:
- 1 shot of Espresso (OR 2 tbsp Soluble Dandelion Coffee)
- 100 ml lukewarm Water
- 50 ml lukewarm Coconut Milk
- 1 tbsp raw Cacao to decorate
Instructions
- 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!
- Category: Dessert
- Cuisine: Gluten free, Italian