- Ali
Faced with a teenager doing A levels and a Tiramisu craving and my need to stay gluten and dairy free I’ve been experimenting with recipes until now. Now I’ve cracked it I bring you the best Gluten and Dairy free Tiramisu you’ll ever taste. This was so good I made it for a dinner party last weekend and it didn’t disappoint guests with or without food intolerances. You could of course make this vegan too by substituting the eggs with linseed or aquafaba.
Serves: 8 - 10
Ingredients:
For the sponge layer:
3 eggs
175g Coconut sugar
175 ml rapeseed oil
175g gluten free self raising flour
1/2 tsp baking powder
1/2 tsp Bicarbonate of soda
1 tsp carob powder
For construction
220ml strong brewed coffee
2 shots of brandy
For the chocolate coffee layer:
160 g dark 70% chocolate
80 ml oat milk
150 ml strong coffee cooled
For the cream layer:
2 x 280g blocks of firm organic tofu – drained
120ml maple syrup
120 ml coconut cream taken from a can you have had standing in the fridge over night.
3 tsp vanilla extract
Pinch of salt
Directions
To make the sponge base
Preheat your oven to 180°C (160°C fan )/ 350°F
Whisk all the wet ingredients together to form a creamy texture that has doubled in size. Sift and then gently fold in the dry ingredients. Mix to combine.
Pour the batter into a lined 8″ square cake tin and bake for 20-25 minutes. Leave to cool completely.
To make the chocolate coffee layer
Break the chocolate into pieces and add to a bain marie, or to a basin that can sit on a sauce pan of hot water if you don’t have a bain marie (I mean, really, who does these days!)
Place the chopped-up chocolate, oat milk and coffee in a bowl over this water bath.
Set the hob on the lowest setting and allow all three to melt into each other.
Try not to stir until most of the chocolate has melted (easier said than done!).
Gently mix everything together with a balloon whisk and take the bowl off the heat to allow it to cool.
The chocolate will form a ganache style filling. Put in the fridge to cool and make the cream layer.
To make the cream layer
First drain much liquid from the tofu as possible. I find the easiest way to do this is to place it on a plate or chopping board over the sink, wedge the plate/board at a slight angle and place a heavy weight on top of the tofu allowing any excess liquid to run off into the sink.
Once the tofu is drained add all the ingredients to a food processor or Nutri-bullet and blend until smooth scraping down the sides a couple of times to ensure everything is incorporated evenly.
Put in the fridge until you are ready to construct the tiramisu.
To assemble the Tiramisu
Once the chocolate coffee layer is cool but still pourable, you are ready to put the whole Tiramisu together.
Cut the cake base in half and put one half to one side to make the second layer later.
Our over half the coffee (and brandy mixture if using) to soak the sponge base.
You need enough for the sponge to absorb, but make sure you don’t use too much otherwise the sponge will become too soft and won’t hold together when you try to cut it.
Pour half the chocolate coffee layer over the sponge and spread evenly. Place the base back in the fridge to set for 20 - 30 mins.
Leave the other half of the coffee chocolate layer in the fridge for the time being. It will form the top layer.
Next add the cream layer. Pour half the cream over the coffee chocolate layer and spread evenly.
Top with grated chocolate and add the next layer of sponge.
Again soak this sponge with the coffee brandy mixture as before, ensuring you don’t over soak it.
Repeat the chocolate coffee layer and cream layers ensuring you allow 30 minutes for the layers to set before adding the next one.
Top with grated chocolate and leave to chill in the fridge for min 1-2 hours.
When ready to serve you can add a generous dusting of cocoa powder and more grated chocolate if you like.
Enjoy!
Let me know how this works out for you and what variations you like to add. I’ve added fresh cherries to the chocolate layer or placed them on top too. You could make this in pretty glasses layering as you go or even use ready made mounds cutting the sponge into the size of the mould before constructing but by far the easiest version is to do it all in one square pan!
