Dairy- and gluten-free tiramisu - nut and chocolate debauchery in a no-compromise version
Tiramisu without milk and gluten - a recipe for a plant-based version of the iconic dessert
Is it possible to create a delicious tiramisu without milk and without gluten? You can! And not only will it taste like a classic - it will have its own special, chocolate and nut twist, that everyone will love. The recipe was prepared by Ola from Gluten&Milk_Free. Check out her profile for more gluten-free and dairy-free recipes.
This is the perfect dessert for an afternoon coffee, light, fluffy and the best... after a few hours in the refrigerator, when all the flavors have melded. In this version you will find a sponge cake baked on a base of mONCANA gluten-free flours, vegetable cream with coconut milk, vegan yogurt and peanut butter, all topped with coffee, cocoa and a touch of amaretto.
Ready to go wild without gluten and lactose?
Ingredients - for a cake pan with a diameter of 24 cm
Gluten-free cocoa sponge cake:
4 large eggs (at temp. room)
70 g rice flour
16 g buckwheat flour
20 g tapioca starch (or potato/corn)
10 g gluten-free cocoa or carob
1 teaspoon gluten-free baking powder
110 g erythritol (or sugar)
strong coffee with 2 tablespoons of amaretto liqueur to soak the sponge cake before layering with the mixture
Thanks to our powdery and extremely light flours, the sponge cake comes out extremely fluffy!
Sponge cake preparation:
In a separate bowl, sift all the dry ingredients: flours, cocoa and baking powder.
Brew strong coffee and add 2 tablespoons of amaretto to it.
Beat egg whites with erythritol to stiff foam. Add egg yolks and gently mix.
Pour in the flours spoon by spoon, mixing the mixture gently with a spatula - not a mixer!
Pour the mixture into a paper-lined cake pan and bake for 25 minutes at 170°C (thermo).
Set aside to cool.
Coconut and nut cream - dairy and lactose free
Ingredients:
1 can well-chilled coconut milk (fixed part)
200 g vegan Greek yogurt (e.g. Planton, from Lidl)
3 tablespoons peanut butter with pieces
30 g erythritol (or sugar)
Preparation:
Whisk the solid part of the coconut milk with the Greek yogurt and erythritol.
Add peanut butter and mix just until ingredients are combined.
Peanut butter with chunks will add a nice crunch, but you can also use smooth.
Assembling the tiramisu:
Cut cooled sponge cake into two equal parts.
Soak one part with previously brewed coffee with amaretto.
Spread half of the cream on the soaked bottom, sprinkle with cocoa.
Arrange the second part of the sponge cake, also soaked in coffee and cover with the remaining cream.
Sprinkle the top with cocoa through a strainer.
Put in the refrigerator for at least 3 hours - preferably overnight.
Store the dessert in the refrigerator for up to 3 days... if it lasts that long ;)
Big plus? Tiramisu without compromise
This recipe is not only a nod to those with gluten and lactose intolerance, but also an excellent alternative for anyone who wants to try something new - without sacrificing pleasure.
Our flours make the sponge cake as light as a cloud, and the cream combines the classic with a nutty touch that pairs perfectly with strong coffee and cocoa.
A brief history of tiramisu - an Italian classic in a new guise
Tiramisu, which literally means in Italian "pick me up" or "make me feel better", is one of the most recognizable Italian desserts in the world. Although its roots only date back to the second half of the 20th century, many legends have grown up around its creation. The most common indication is that tiramisu was born in the Veneto region or Tuscany, and its popularity exploded in the 1980s., when it hit the tables of elegant restaurants and home parties.
The traditional recipe is based on layers of sponge cakes soaked in strong coffee and liqueur, layered with egg-based cream and mascarpone, and the whole is topped with a sprinkling of cocoa. Today, tiramisu has received countless variations - from fruit versions to vegan and gluten-free versions, like the one you just have in front of you. This is a perfect example of how classics can go hand in hand with modernity, without losing its charm and taste.
