I’ve always loved tiramisu since I was a kid. I remember the taste and texture of the one my grandma was doing and I’ve always been looking for something similar. Until now I’ve often been disappointed as most of the tiramisu I tasted were dry or to oily and usually were missing of generosity.
I then started to bake by myself and after a couple of years of trial and error and eventually came up with a composition that is more than satisfying: this tiramisu is just perfect!
Tiramisu
Equipment
- 8" square pan
Ingredients
- 30 Savoyardi [1]
- 200 g cashews soaked over night
- 120 ml soy milk
- 100 g maple syrup
- 65 g coconut oil
- 50 g cornflour
- 2 can coconut milk
- 1 tsp lemon juice
- 1 tsp vanilla powder
- 1 tbsp nutritional yeast
- 2 tbsp sugar
- 200 ml hot coffee
- 1 tsp almond extract
- 90 g dark chocolate cut in pieces
- 3 tbsp unsweetened cocoa powder
Instructions
- Get the coconut cream from the 2 can and tranfer it to a high speed blender.Rinse the cashew and add them to the blender.Then add the soy milk, maple syrup, coconut oil, cornflour, salt, lemon juice, nutritional yeast and vanilla powder.Blend on high speed until the cream is smooth.
- Mix the coffee and the almond extract on a bowl.
- Spread a small amount of the cream at the bottom of the pan.
- Then add a layer of savoiardi (should be around 10 biscuits): dip each biscuits in the coffee and place in the pan.
- Then add a third of the chocolate pieces and a third of the mascarpone cream.
- Repeat the 2 previous steps for the second and third layers.
- Place in the fridge over-night or for at least 8h.
- Before serving, using a colander dust the tiramisu with the unsweetened cocoa powder.
Notes
[1] See recipe here: Savoiardi