Tiramisu

Ingredients

For the Biscuit:

  • 250g of Ground Almonds
  • 75ml of Melted Coconut Oil
  • 60ml of Maple Syrup
  • 250ml of Double Strength Coffee

For the Cream Layer:

  • 400g of Coconut Yoghurt
  • 45ml of Maple Syrup
  • 1/4 Teaspoon of Vanilla Powder
  • 10g of Cacao Powder

I’ve always loved Tiramisu, I don’t know why it’s taken me so long to share a recipe for it! This one is really simple and you can make it in a dish or in individual ramekins.

Mix together the ground almonds, melted coconut oil and maple syrup for the biscuit base. Line a medium baking tin with parchment paper and press the mixture firmly into the tin so that it’s about 2 centimetres thick. Don’t worry if it doesn’t fill the tin, just shape the edges. Bake at 180’C for about 15-20 minutes until golden all over, then set aside to cool.

When the base is cool, whisk together the coyo, maple syrup and vanilla powder in a large bowl with an electric mixer. Keep going until until it’s really whipped and airy.

Cut the cooled base into biscuits.

Dip each biscuit into the coffee, letting them soak for about 20 seconds, you want them to soften and absorb the coffee. Then place them into the bottom of your ramekins or dish (not too big a dish, this recipe serves 4).

Add a dollop of the whipped coyo mixture on top and spread it out evenly.

Repeat with another layer of each.

Sprinkle the top with cacao powder using a sieve, then pop it in the fridge for about 2 hours before serving.

3 Comments to Tiramisu

  1. Caren says:

    Hi Indy, I’ve been looking for vanilla powder and no one seems to know what it is, can you help me on this please

    • Indy Power says:

      Hi Caren. Vanilla powder is 100% ground vanilla pods- I usually order it on amazon (one tiny container will last you ages so it’s so worth the price). If you can’t find it you can also use a vanilla pod, just slice it open and scrape out the seeds, it’s about one vanilla pod per 1/4 tsp vanilla powder x

  2. Caren says:

    Thanks for getting back to me Indy, I made it this afternoon and it was absolutely gorgeous, defo be making it again x