Raw Tiramisu

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Before going gluten and dairy free, whenever we were out for dinner and Tiramisu was on the menu, I would always order it. For me it was the perfect dessert! My raw version of this classic Italian dessert is decadent in every way, from the sweet coffee and chocolate liqueur cream mousse filling, to the rich vanilla cream. The base has good structure, but it is also quite delicate in texture. It’s soft, slightly chewy and can easily be cut through with a spoon or cake fork.

I’ve been working on this dessert for a couple of months, tweaking and developing the coffee and chocolate liqueur cream mousse filling. At first, I wasn’t adding quite enough coffee or cacao butter, as I was mindful of not making it too overpowering in coffee flavour, as the boys would be eating this. The last thing I would want is for our youngest to be on a caffeine high! There was one version, which I made during the school holidays, where I added more coffee. But then I got distracted and couldn’t remember how much maple syrup I had added. And boy, was this version very robust in coffee flavour!

Over the next few attempts I balanced out the flavours and sweetness. As I increased the coffee element, I also increased the melted cacao butter in the filling. The cacao butter provides a wonderful subtle chocolate liqueur flavour, which compliments this dessert perfectly. The final layer is a vanilla cream, which is light and delicate, both in texture and flavour. By using coconut cream, it also gives it a wonderful richness.

I love making mini desserts! They not only look gorgeous, but it also gives you the perfect individual sized portion. However, if you don’t have the time or patience to make individual tiramisus, then you can just make a larger dessert by using a loaf pan. I have included instructions and step-by-step photos for both versions.

I use 2 tablespoons (30ml) of good quality instant coffee mixed with 45ml (3 tablespoons) boiling water. Just keep stirring until the coffee has dissolved and then set aside to cool.

All cup measurements are firmly packed.

Serves 8

Ingredients
Base
72g (2.6 ounces or firmly packed ½ cup) walnuts
56g (2.0 ounces or ½ cup) almond meal/flour
12g (0.4 ounces or 1½ tablespoons) coconut flour (I use this brand)
50g (1.8 ounces or approx. 4 medium sized) Medjool dates
1 tablespoon (15ml) pure maple syrup
2 teaspoons (10ml) chilled strong coffee (see note above for my ratio)
1½ teaspoons (7.5ml) pure vanilla extract
A pinch of salt
Coffee & Chocolate Liqueur Cream Mousse Layer
80g (2.8 ounces or firmly packed ½ cup) raw cashews, soaked overnight, then rinsed and
drained
50g (1.8 ounces or approx. 4 medium sized) Medjool dates
125ml (½ cup) coconut cream (I use this brand)
90ml (6 tablespoons) pure maple syrup
60ml (¼ cup) raw cacao butter, melted (I use this brand)
15g (0.5 ounces or 3 tablespoons) raw cacao powder (I use this brand)
2 tablespoons (30ml) chilled strong coffee (see not above for my ratio)
1 tablespoon (15ml) coconut oil, melted (I use this brand)
2 teaspoons (10ml) pure vanilla extract
A good pinch of salt
Vanilla Cream Layer
80g (2.8 ounces or firmly packed ½ cup) raw cashews, soaked overnight, then rinsed and
drained
3 tablespoons (45ml) coconut cream (I use this brand)
2 tablespoons (30ml) dairy free milk of choice
2 tablespoons (30ml) pure maple syrup
2 tablespoons (30ml) coconut oil, melted (I use this brand)
1 teaspoon (5ml) pure vanilla extract

Mini Version

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In a small food processor add the walnuts, almond meal and coconut flour, then process until the walnuts are finely chopped.

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Now add the dates and process again, until finely chopped.

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Add the remaining ingredients and process until well combined, scraping down the sides when necessary, until the mixture is thick and a little sticky.

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You will need round silicone muffin moulds. Tip out the base mixture into a bowl and weigh it out, before dividing it by 8. That way each tiramisu base will have the same thickness.

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Press the mixture into each liner and then use the back of a teaspoon to compact it further, before placing in the freezer to set.

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Wash out the small food processor, before adding all the coffee & chocolate liqueur cream mousse ingredients. Process until it becomes thick, smooth and creamy, which will take a couple of minutes or so to achieve.

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Add approximately 60ml (¼ cup) of the chocolate mixture to each of the moulds. Gently bang the mould on the bench top a few times to release any air bubbles, as this will also smooth over the surface. Place the moulds onto a tray and freeze for about 1 hour, or until the surface feels set to the touch. Having the moulds on a tray gives the moulds a sturdy surface to sit on. It also makes it easier to transport to the freezer.

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Wash out the small food processor before adding all the vanilla cream ingredients. Then process until smooth and creamy, which does take a couple of minutes or so to achieve.

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Add approximately 40ml (2 tablespoons plus 2 teaspoons) of the vanilla cream over the coffee and chocolate layer. The moulds will be filled almost to the top of the top. Ever so gently, bang the mould on the counter a few times to release any air bubbles. This will also help smooth over the surface. Place the moulds back onto the tray and freezer for a minimum of 6 hours or preferably overnight.

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Once the desserts are completely set, gently remove them from the mould. To do this, I place them on a chopping board lined with a piece of baking paper/parchment. Then, just before serving, lightly dust over some raw cacao powder using a fine mesh sieve.

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Just be sure to keep this dessert frozen until serving.

Large Version

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In a small food processor add the walnuts, almond meal and coconut flour, then process until the walnuts are finely chopped.

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Now add the dates and process again, until finely chopped.

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Add the remaining ingredients and process until well combined, scraping down the sides when necessary, until the mixture is thick and a little sticky.

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Line a box sided loaf pan with baking paper or parchment, leaving enough over hanging so you can easily lift the slice out once its chilled. The size of my loaf pan was 23 x 12 x 7cm (9 x 4¾ x 2¾ inches). Press the mixture into the prepared tin and then use the back of a spoon to firmly compact the base further, before placing the pan in the freezer.

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Wash out the small food processor, before adding all the coffee & chocolate liqueur cream mousse ingredients. Process until it becomes thick, smooth and creamy, which will take a couple of minutes or so to achieve.

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Now pour the chocolate mixture over the base and bang the pan on the counter a few times, to release any air bubbles. This will also help smooth over the surface. Place the pan back into the freezer for approximately 1 hour, or until the surface feels set to the touch.

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Wash out the small food processor before adding all the vanilla cream ingredients. Then process until smooth and creamy, which does take a couple of minutes or so to achieve.

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Pour the vanilla cream over the chocolate layer and bang the pan on the counter a few times to release any air bubbles. This will also help smooth over the surface. Then place the pan back in the freezer for a minimum of 7 hours or preferably overnight.

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Once the dessert is completely set, use the baking paper/parchment to lift the slice out of the pan and place onto a chopping board. Gently peel away the baking paper/parchment, then cut your dessert up to the serving size of your choice. Before I cut mine up, I like to trim the ends on my slice, just to make it extra neat for presentation. Then, just before serving, lightly dust over some raw cacao powder using a fine mesh sieve.

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Just be sure to keep this dessert frozen until serving.

Recipe by: The Gluten & Dairy Free Bakehouse

8 responses to “Raw Tiramisu

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