The other day, I was going through my list of recipe ideas and noticed tiramisu was on there three times. With three different ideas of how to make it. I was finally feeling inspired to try it (translation: I had a craving for sweets) and it came out perfect on the first try.
I’ve only made traditional tiramisu once, probably over 10 years ago, and don’t remember it that well so I was a little lost at how to convert to a gluten free and dairy free version. As long as the end result tastes like I remember tiramisu (which is does!), I don’t care if the recipe is missing ricotta cheese or the custard layer isn’t the same as the egg-based layer traditionally found in tiramisu. I want this recipe to be easy to make and delicious while cutting back on more expensive ingredients like cashew cheese and almond flour. Otherwise, nobody will want to make it.
That being said, the recipe does appear pretty daunting at first. I’ll admit, this is the type of recipe that appeals to people who love cooking/baking while others lose interest. However, it’s actually pretty simple. Plus a lot of the standby baking or cooling times overlap with prep times so it’s not a long-drawn out process. The only technical part is the custard layer but if you’ve ever made crème brûlée, it should seem very familiar. And if you haven’t made anything like that before, don’t be afraid to give it a try! If the directions don’t make sense, leave a comment or contact me directly. I’ll be happy to help!
I’ve been posting nothing but desserts lately but to be fair, December is baking season. Gotta put on that
winter weight extra layer of insulation to stay warm and cozy this winter. Tomorrow, I’m going to try a dinner recipe because I need another meal for this week but then it’s back to baking until the holidays are over.
Right now, I’m planning out my cookie tins. Yes, I talked about my cookie tins in my last post too – baking is one of my favorite traditions this time of year! So far, I’m planning on including the usual: chocolate chunk cookies and lemon ginger cookies plus some new treats: sea turtles and maybe pecan pie shortbread bars.
- 2 C coconut flour
- 1/2 C tapioca starch
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C coconut oil, melted
- 2/3 C maple syrup
- 2 tsp vanilla extract
- 1 can full fat coconut milk
- 3 Tbsp honey
- 4 egg yolks
- 1 vanilla bean
- 2 14 oz cans coconut cream
- 3 Tbsp maple syrup, or to taste
- 3 oz very strong coffee or espresso
- 2 tsp cocoa powder
- Preheat oven to 350ºF.
- Start on the “ladyfinger” layer (see notes first). Whisk together the coconut flour, tapioca starch, baking powder, and salt and set aside.
- Use a hand mixer to combine the melted coconut oil, 2/3 C maple syrup, and vanilla extract then slowly add the coconut flour mixture until well combined. It will clump up – this is expected.
- Grease two 7×11 glass baking dishes with a little coconut oil and divide the mixture evenly between the two. Firmly press the mixture evenly into the bottom of each dish and use a fork to prick holes in the top to allow air to escape while baking. Bake 12 minutes and allow to cool.
- While the ladyfinger layer bakes and cools, start on the custard layer. Whisk egg yolks in a small, heat-safe bowl. Set aside.
- In a small sauce pan, whisk together coconut milk and honey. Split the vanilla bean in half lengthwise and use a knife to scrape the insides out into the sauce pan. Cut the scraped vanilla bean into 2-3 pieces and add to the pan.
- Warm the mixture over medium heat while occasionally whisking. Allow the mixture to heat until hot but not boiling, about 10 minutes. You want to see steam begin to rise from the pan.
- As soon as the mixture is heated, immediately remove the from heat. Remove vanilla bean pieces with a slotted spoon.
- Slowly pour a small amount of the heated mixture into the egg yolks while constantly whisking vigorously to temper the eggs then whisk the egg mixture back into the hot sauce pan. Continue to heat over medium heat for 4-5 minutes or until simmering and thickened slightly. Allow to cool then transfer to the fridge to continue thickening. It doesn’t need to be completely chilled if you don’t have time, just keep it in there while you work on the rest of the recipe.
- To make the whipped cream, whisk or blend together the coconut cream (drain off excess water) and 3 Tbsp maple syrup.
- Now that all the layers are ready, you can assemble the tiramisu. Brush on about half of the coffee onto one ladyfinger layer. One top of that, spread half the custard mixture followed by half the whipped topping mixture.
- Cut the other ladyfinger layer into a few large pieces and place them on top of the partially assembled tiramisu. Top with the remaining custard then whipped cream. To finish it off, use a sifter to dust the top of the dessert with the cocoa powder.
- This can be cut and served immediately or stored in the refrigerator which allows the layers to soak together but allow to soften a bit at room temperature before serving for best texture.
The ladyfinger layer is baked in one solid piece (like a cake) instead of individual ladyfingers to save on time but the recipe works either way if you want to go the traditional route. You may need to take a few minutes off the baking time though.
To make the ladyfinger layer, you’ll need two 7×11 glass baking dishes but if you only have one, simply bake one layer at a time. If you need to bake one layer at a time, cut ingredients for ladyfingers in half to make the first layer then make the second layer once that is done. If you decide you’d rather have individual ladyfingers instead of a solid layer, they will probably all fit in the oven in one batch on a large baking sheet but expect them to finish baking sooner.