Coconut Strawberry Tiramisu (dairy-free)

Scrumptious dairy-free tiramisu, served with fresh raspberry sauce and toasted almonds. Hope you give it a try! And Happy Easter! 🙂

Ingredients:

  • 2 eggs, separated
  • 3 tbsp sugar
  • 150 g strawberries, sliced
  • 1 tbsp lemon juice
  • 200 g ladyfingers
  • 40 g sliced almonds, lightly toasted
  • 2 tins full-fat coconut milk, chilled for 24-48 hours
  • 1/2 tsp vanilla extract
  • 2 tbsp Marsala wine
  • 1/2 cup forest fruits juice

 

Method:

  1. In a small bowl, mix sliced strawberries with 1-2 tbsp sugar (if necessary) and 1-2 tbsp lemon juice. Set aside.
  2. Open the coconut milk tins. Separate the semi-solid/solid coconut cream from the coconut water; save the water for another recipe. Whip the cream until thick and creamy.
  3. In a medium-sized bowl, beat egg whites until soft peaks, add a pinch of salt in continue until stiff peaks.
  4. In another bowl, beat the egg yolks with 3 tbsp sugar until thick, light and pale, about 5 minutes. Gently stir in 1 tbsp Marsala and vanilla extract.
  5. Gently fold the whipped coconut cream into the egg yolk mixture in two batches, then fold the egg whites, also in 2 batches. Set aside.
  6.  Layer one layer of ladyfingers on the bottom of one 3 x 18 cm (9 x 7 inch) dish. Liberally brush with a mixture of the forest fruits juice and 1 tbsp Marsala.
  7. Spoon half of the coconut mixture on top of the soaked ladyfingers, then add a layer of strawberries.
  8. Arrange another layer of ladyfingers, equally brushed in fruit juice and then finish with the remaining coconut mixture. Garnish with strawberries and toasted almonds. Cover and chill for 3 hours. Enjoy!

Tip: Mix the second half of the coconut mixture with 3 tbsp raspberry sauce to make it extra special! Recipe below.

 

FRESH RASPBERRY SAUCE:

You will need:

  • 250 g raspberries
  • 1-2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tbsp Cointreau liqueur

Combine raspberries, sugar and lemon juice in a small saucepan set over medium heat. Cook until berries soften and release their juices. Reduce until it coats a wooden spoon. Mix in the Cointreau.

 

 

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Please note:
This recipe is partially an adaptation of The Best Gluten- & Dairy-Free Tiramisu Ever! from: https://honeyandspice.wordpress.com/2014/01/05/the-best-ever-tiramisu-gluten-dairy-refined-sugar-soy-gum-free/.

 

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