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/.

 

 

 

 

 

Vanilla Pots de Crème with Strawberries

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

INGREDIENTS:

  • 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

PREPARATION:

  1. 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.
  2. 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.
  3. Slice strawberries, add a little vanilla-scented sugar and lime juice, toss to blend.
  4. 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

Strawberry Soufflé with Sliced Strawberries

SERIOUSLY AMAZING. But don’t forget the sliced strawberries on top!

Hey! On the occasion of my father’s name’s day, I made the family a real treat. Hope you try it out.

Yield: Makes 4-6 servings

INGREDIENTS:

  • Nonstick vegetable oil spray
  • 12-ounce basket of strawberries
  • 5 tbsp sugar
  • 1/2 tbsp cornstarch
  • 2 large egg whites

PREPARATION:

  1. Preheat oven to 200°C (400°F). Spray 4-6 ramekins (4 “big” or 6 “small”) with vegetable oil spray.
  2. Coarsely puree 3/4 of the strawberries, 2 tbsp sugar and cornstarch in food processor. Transfer to small saucepan. Stir over medium heat until mixture boils and thickens, about 3 minutes. Cool completely.
  3. Slice remaining strawberries. Transfer to medium bowl, add vanilla-scented sugar if needed and some lime juice. Toss to blend.
  4. Beat egg whites in a large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry.
  5. Fold puree into whites in three additions.
  6. Transfer to ramekins. Bake until the soufflés are puffed and golden, about 13-15 minutes. Serve immediately with sliced strawberries.

Please note: This is an adaptation of the following recipe: http://www.epicurious.com/recipes/food/views/strawberry-souffle-with-sliced-strawberries-5247.

PS: It was so yummy I didn’t have a chance to pull out a camera before it was all gone. So I took the liberty of using this picture, not far from the original: http://alldayidreamaboutfood.com/2012/05/strawberry-souffles-with-fresh-berries-guest-post-with-that-skinny-chick-can-bake.html. 🙂