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/.

 

 

 

 

 

Coffee Oatmeal Nut Bars

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
  1. Preheat oven to 180°C (350°F).
  2. In a small bowl, mix together flour, oats, baking powder, baking soda, salt and cinnamon.
  3. 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.
  4. 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! 🙂

 

coffee oeatmeal nut bars 2

 

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).

Wholesome Banana Oatmeal Drops

Today, I decided to do some festive baking. Enjoy! 🙂

You will need:

  • 1 1/2 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp anise seeds
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp vanilla
  • 1 cup mashed bananas
  • 1 cup oats
  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, mix together flour, baking soda, salt, cinnamon, ginger and anise.
  3. In a large bowl, beat butter and sugar until smooth and creamy. Add egg, vanilla and bananas and beat until well blended. Add flour mixture and mix well. Stir in oats.
  4. Drop by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until golden brown. Immediately transfer to wire racks to cool.

Makes about 4 dozen.

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Please note: This recipe is an adaptation of the recipe for Wholesome Banana Granola Drops from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 19).

Chocolate Chip Herb Drop Cookies

Hello there!

We had some friends come over today, so yesterday was one heck of a baking day! I made two batches of these mouth-watering cookies and another batch of some cinnamon mocha cappuccino cookies. (let me know if you want that recipe, too!)

Recipe

  • 2 1/4 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp cloves
  • 1 tbsp ground ginger
  • 1/4 tsp salt
  • 1/2 cup shortening, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup molasses
  • 1/3 cup strong, hot coffee
  • 2 tbsp anise seeds (optional)
  • 1/2 cup chocolate chips (semi-sweet)
  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, mix together flour, baking soda, cinnamon, cloves, ginger and salt.
  3. In a large bowl, cream shortening and sugar until smooth and creamy. Beat in egg until incorporated, then blend in molasses. Add flour mixture to ice creamed mixture, alternately with coffee, mixing well after each addition. Stir in chocolate chips and anise if using.
  4. Drop by rounded teaspoonfuls (5 mL), about 2 inches (5 cm) apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes or until golden brown. Cool on sheet for 2 to 3 minutes, then transfer to wire racks to cool completely.

Makes about 3 1/2 dozen.

Please note: This recipe is an adaptation of the recipe for Herb Drop Cookies from Esther Brody’s 500 Best Cookies, Bars & Squares (Robert Rose Inc: 2004. pg. 45).