Description
A dairy-free twist on a classic Italian dessert. Layers of gluten-free ladyfingers soaked in coffee and creamy cashew-based filling.
Ingredients
Units
Scale
- 2 packs Schar Gluten Free Ladyfingers
- 2 oz (57 g) Raw Almonds (soaked)
- 2 oz (57 g) Raw Cashew Nuts (soaked)
- 1 lbs (454 g) Organic Tofu
- 1/2 stick Vanilla
- Zest of 1/2 an Orange
- 120 ml (4 oz) Coconut Milk
- 4 Medjool Dates
- 1/4 tsp Saffron or Turmeric
- 1 shot of Espresso (OR 2 tbsp Soluble Dandelion Coffee)
- 100 ml (3 oz) lukewarm Water
- 50 ml (2 oz) lukewarm Coconut Milk
- 1 tbsp raw Cacao to decorate
Instructions
- Blend all cream ingredients in a high-speed blender until smooth and firm. Use less milk if using silken tofu.
- Prepare coffee infusion: Warm water and plant-based milk, then combine with espresso or dandelion coffee in a bowl. Mix well.
- Cover a 6-inch diameter cake pan with 3-inch high sides with plastic wrap.
- Quickly dip ladyfingers in coffee mixture on both sides, ensuring they are moist but not soggy. Place a layer of coffee-dipped ladyfingers (trim edges as needed) in the pan, then layer with cream.
- Add another layer of coffee-dipped ladyfingers and cream, repeating until the pan is almost full, reserving about half the cream and cookies.
- Refrigerate for about 4 hours.
- Flip the tiramisu onto a serving platter and remove the plastic wrap.
- Spread the remaining cream on top and around the tiramisu. Stick remaining ladyfingers to the top, trimming edges to match the cake’s height.
- Sift raw cacao on top and refrigerate for a couple more hours before serving.
Notes
- For a richer flavor, use strong brewed espresso instead of instant coffee.
- If your cashew cream is too thin, chill it for 30 minutes before layering to allow it to thicken.
- To prevent the ladyfingers from becoming too soggy, briefly dip them in the coffee mixture, ensuring they are moist but not saturated.
- Prep Time: 20 minutes
- Category: Dessert
- Method: Assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 50
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 10