Scrumptious dairy-free tiramisu, served with fresh raspberry sauce and toasted almonds. Hope you give it a try! And Happy Easter! 🙂
- 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
- In a small bowl, mix sliced strawberries with 1-2 tbsp sugar (if necessary) and 1-2 tbsp lemon juice. Set aside.
- 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.
- In a medium-sized bowl, beat egg whites until soft peaks, add a pinch of salt in continue until stiff peaks.
- 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.
- 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.
- 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.
- Spoon half of the coconut mixture on top of the soaked ladyfingers, then add a layer of strawberries.
- 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.
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/.
A perfect coffee-time dessert to share with your loved ones. Moist, chewy and delicious!
You will need (for 36 bars):
- 13- by 9-inch (3.5 L) cake pan, greased
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 cup shortening, softened
- 1 cup brown sugar
- 1 egg
- 1/2 cup hot coffee
- 1/2 cup rolled oats
- 1/2 cup chopped or ground nuts
- Preheat oven to 180°C (350°F).
- In a small bowl, mix together flour, oats, baking powder, baking soda, salt and cinnamon.
- In a large bowl, beat shortening and brown sugar until smooth and creamy. Add egg and beat until incorporated. Stir in cooled coffee. Blend in flour mixture. Stir in nuts.
- Spread evenly in prepared pan. Bake in preheated oven for 20 to 25 minutes or until golden brown (but do not overbake!). Place pan on a wire rack to cool completely. Cut into bars and enjoy! 🙂
Please note: This recipe is an adaptation of the recipe for Coffee Raisin Nut Bars from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 228).
Have you guessed yet that my father really loves strawberries? I made him two small portions of both this recipe and the Strawberry Soufflé recipe for his name’s day this year. So tasty!
Yield: 6 servings
- 2 cups light cream
- 1 (3-inch) piece vanilla bean, or 1 1/2 tsp vanilla extract
- 6 egg yolks
- 1/4 cup sugar
- 1/8 tsp salt
- strawberries, to garnish
- vanilla sugar
- lime juice
- a few tbsp Kirsch or similar liqueur
- Heat 1 3/4 cups of the cream with the vanilla bean (if using), cool. Beat egg yolks until light and lemon-colored. Gradually beat in sugar and salt, the remaining 1/4 cup cream and the vanilla extract (if vanilla bean was not used). Gradually beat in the warm cream. Strain mixture into ramekins.
- Place pots in a baking pan. Pour in hot water to depth of 1 inch. Cover the pots with aluminium foil. Bake in a preheated oven (160°C/325°F) for 40-50 minutes or until a knife inserted in the center comes out clean. Cool and chill before serving.
- Slice strawberries, add a little vanilla-scented sugar and lime juice, toss to blend.
- If desired (and if you still have room in your ramekins), you can upgrade your dessert by making a simple English cream, mixed with simple, crushed cookies. And a few shavings of chocolate on top. 🙂
Please note: This recipe is an adaptation of the following recipe: Vanilla Pots de Crème from Henri-Paul Pellaprat’s work of art, Art culinaire moderne in the English version: The great book of French cuisine / Henri-Paul Pellaprat, edited and introduced by Jerimiah Tower – Rev. ed.
PS: Again, I didn’t have a chance to take a photo (I have three super hungry brothers who can’t bear to wait to eat their dessert haha). The photo is taken from: http://www.two-tarts.com/2013/08/pots-de-creme-with-strawberries.html