Dairy Free Tiramisu
I know I know I was totally going to be sharing my dairy free Caramel birthday cake this week! BUT I finally made a dairy free tiramisu that hits all the right notes, the right tiramisu texture, the right tiramisu flavour, so delicious I can't stop eating it kind of notes.
I could keep going on and on about how lovely this is, finally mastering one of the desserts I thought I had lost forever to the dairy allergy monster, but there's some left over and I'm going to have to fix that!
- 2 tablespoons Coconut Flour
- 1 packet Savourdi (sponge fingers)
- 3 Egg Yolks
- 75 grams Panela
- 225 grams Tofutti better than cream cheese
- 270 ml Coconut Cream
- 2 cups (cooled) Espresso
- 1 tablespoon Raw Cacao Powder
In the top of a double boiler over low heat (or bowl suspended over pot of boiling water) which egg yolks and panela. Cook for 10 mins stirring continuously. Remove from heat.
Whisk egg yolk mixture until pale yellow and thick, add tofu and whisk until combined.
Fold coconut cream through egg mixture and whip until soft peaks form.
Dip Savourdi in espresso and arrange a layer in bowl or individual serving dishes, top with a layer of filling. Repeat until all filling has been used, finishing with a layer of the filling.
Lightly dust with raw cacao and refrigerate overnight.