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Tiramisu This gluten and dairy-free tiramisu is incredibly creamy, but does require a bit of prep. Layers of coffee-dipped ladyfingers and an airy mixture of sabayon and cashew-coconut cream. Please read the notes below for best results. - If you want to make this recipe without eggs, omit the sabayon. Increase the cashew-coconut cream by 25% and use it by itself. The ladyfinger recipe does contain eggs, so use a vegan sponge cake as an alternative. I don’t have one to offer right now, but I did find a few recipes online that looked promising. Perhaps there are gluten-free and vegan ladyfingers on the market already? I am not sure. - I used a 9-inch cake pan (3-inches tall), but you can use a 9-inch square pan with tall sides or even a 2.5 quart casserole-type dish. It can be metal, glass or ceramic. - You can make the tiramisu the day before serving so it has a chance to really set and all the flavors blend together. I have been making the ladyfingers and the cashew-coconut cream the evening before I am going to serve it, assembling it in the morning, and enjoying it for dinner. - You really need a high-power blender if you want to get a perfectly smooth cream. A food processor might not get the mixture as smooth as you need it to be. - I shared the ladyfinger recipe last summer, but I am linking to it here again. Find the recipe here. It is important not to dip the ladyfingers in the syrup too long or they can fall apart or become too mushy in the tiramisu. So make sure your coffee syrup is strong and concentrated. - When making the cashew-coconut cream, make sure you are using unsweetened canned coconut cream. I have noticed that there is incredible variance in the texture of coconut cream across brands. Thai Kitchen and Whole Foods 360 are the brands I use the most as they are not grainy at all. Do not use sweetened coconut cream that is to blend drinks (like Coco Lopez etc). - I just discovered Trader Joe’s coconut whipping cream and it has been a game-changer. It does have some ingredients in it that I wouldn’t want to be relying on every day, but as a treat every once in a while, it works great. Truly does whip like heavy cream. If you don’t have access to a vegan whipped cream, chill a can of coconut cream in the fridge for at least 4 hours, then whip according to directions. It won’t be as light and airy as whipped cream, but sets nicely in the fridge and will work with the recipe. The amount of whipped cream below is quite a bit because I had plenty of room in my cake pan. No need to use it all. Serves 8 For the cashew-coconut cream 2 cups (250 g) raw cashews 1 cup (225 g) unsweetened canned coconut cream 2 tablespoons (25 g) freshly-squeezed lemon juice 2 tablespoons (40 g) maple syrup 1 tablespoon (20 g) white shiro miso paste (make sure it’s gluten-free) For the sabayon 4 large egg yolks 1/4 cup (50 g) granulated sugar For the coffee syrup 2 cups (450 g) very strong coffee or espresso, cooled 2 tablespoons (25 g) dark rum or marsala wine (optional) For the coconut whipped cream topping 1 cup (225 g) coconut whipped cream 2 tablespoons (25 g) granulated sugar 1 teaspoon vanilla extract To assemble the tiramisu 2 tablespoons (15 g) unsweetened cacao powder 20 to 24 gluten-free ladyfingers 2 ounces (60 g) 70% chocolate · Make the cashew-coconut cream. I recommend you make the cream at least 4 hours before you want to assemble the tiramisu. Place the cashews in a large bowl and cover them with boiling water. Place a large plate over the bowl and set aside for an hour until the cashews are plump and soft. Drain the cashews and transfer them into a high-power blender along with the lemon juice, maple syrup, and miso paste. Begin blending the mixture on low speed and slowly try to increase to medium. Stop the blender, scrape the sides, stir all the ingredients, and blend again. Continue blending until you have a very smooth cream. It should not be grainy at all. This process will take a bit of time as you will have to stop blender, scrape the sides of the bowl, and blend again several times. If the cream seems incredibly thick and you cannot get it to go, add a tablespoon of the water leftover in the can of coconut cream or even a little cold water, but don’t add too much. When you have a very smooth cream, transfer it to a medium bowl, cover it with plastic wrap or even a plate and refrigerate for at least 4 hours, preferably overnight. As the cream cools, it will thicken slightly, which will allow us to whip it a bit later. · Make the sabayon. When you are ready to assemble your tiramisu, make the sabayon. Whisk the egg yolks and sugar in the bowl of a stand mixer. Place the bowl over a small pot of simmering water and continue whisking. As the yolks warm up, the will begin to thicken. Continue whisking until they have thickened, have become airy, and are very pale in color, about 10 minutes. Remove the bowl from the pot and attach to the mixer. Beat the egg yolks with the whip attachment over high speed until they become very thick and the bottom of the bowl feels cool, about 5 minutes. Add the chilled cashew-coconut cream into the sabayon and whip the mixture for 2 to 3 minutes, until thick. The cream won’t hold peaks necessarily, but you should see some ripples as it whips. It will be light, slightly thickened, but still pourable. Keep in the refrigerator until ready to assemble the tiramisu. · Mix the coffee syrup. In a shallow bowl, stir together the coffee and rum or marsala, if using. · Whip the coconut whipped cream. Combine the coconut whipped cream, sugar, and vanilla in the bowl of a stand mixer and whip until thick on high speed, about 1 minute. Set aside. · Assemble the tiramisu. Place half of the cacao powder in a small sieve and dust the bottom of a 9-inch by 9-inch pan (see headnote for other pan sizes). Dip half of the ladyfingers in the coffee syrup for a second and line the bottom of the pan with them. Don’t dip them too long or they will fall apart. Spread half of the cashew-coconut cream over the ladyfingers. Repeat with another layer of coffee-dipped ladyfingers. Top with the remaining cashew-coconut cream, then spread a layer of the whipped coconut cream on top. Place the remaining cacao powder in sifter and dust the entire surface of the cream. Using a vegetable peeler, shave pieces of the chocolate on top. Loosely cover the pan with plastic wrap and refrigerate for at least 4 hours. The cream will thicken as it chills. To serve, cut pieces of the tiramisu (or simply use a serving spoon to scoop it) and serve with some more chocolate shavings and dusting of cacao. Store the tiramisu in the refrigerator for up to 3 days.
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