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/.
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
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
- Nonstick vegetable oil spray
- 12-ounce basket of strawberries
- 5 tbsp sugar
- 1/2 tbsp cornstarch
- 2 large egg whites
- Preheat oven to 200°C (400°F). Spray 4-6 ramekins (4 “big” or 6 “small”) with vegetable oil spray.
- 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.
- Slice remaining strawberries. Transfer to medium bowl, add vanilla-scented sugar if needed and some lime juice. Toss to blend.
- Beat egg whites in a large bowl until soft peaks form. Gradually add 3 tablespoons sugar; beat until stiff but not dry.
- Fold puree into whites in three additions.
- 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. 🙂