Tiramisu

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
What better way to celebrate our founder, Luke Coutinho’s birthday than recreating a healthier version of his favourite dessert - TIRAMISU. Presenting the aromatic, creamy and much healthier version of the all time favorite - Tiramisu, that secretly good for YOU!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 12
Calories 350 kcal

Ingredients
  

For the sponge:

  • ¼ cup cold pressed coconut oil
  • 1 cup unsweetened almond milk or any other plant-based milk
  • 1 teaspoon apple cider vinegar
  • 8 tablespoons of pure maple syrup
  • 1 ¼ cup ground almonds almond meal.
  • 1 ¼ cup) gluten-free flour Mix of coconut/raw banana flour and sattu flour .
  • 1 tbsp ground flax meal 1 tbsp beaten with 2 tbsp water till a gelatin like consistency is obtained

For the coffee mixture:

  • 1 cup coffee or chicory powder blend.

For the mascarpone:

  • 2 cups of full-fat coconut milk
  • 4 tablespoons lemon juice
  • 5 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract

To assemble:

  • Cacao powder for dusting

Instructions
 

For the cake:

  • Preheat the oven to 180 degrees Celsius.
  • Place the coconut oil in a large bowl and melt over a saucepan of boiling water.
  • Once melted, add the milk to the same bowl along with the vinegar, maple syrup and ground almonds.
  • Sift in the flours, and then add the flax meal.
  • Mix well, adding a tiny splash more milk if it’s looking too dry.
  • Transfer mixture into a square baking tin.
  • Bake in the oven for around 15 minutes until risen and an inserted skewer comes out clean.
  • Leave the sponge in the tin to cool completely before cutting.

For the coffee mixture:

  • Measure out the coffee in a jug and mix in with water till a thick consistency is obtained.

For the mascarpone:

  • Place the thick creamy coconut milk into a bowl.
  • Add the lemon juice, maple syrup and vanilla extract.
  • Use an electric whisk to whip up the coconut cream until light and fluffy.

To assemble:

  • Cut the sponge in half both ways, then cut each square into three, so that you end up with 12 rectangular-shaped sponges.
  • Use a chopping board to carefully slice each rectangular sponge in half horizontally.
  • Lay half of the sponge rectangles along the bottom of a large baking dish .
  • Carefully spoon half of the coffee mixture over the sponges until absorbed completely.
  • Spread half of the mascarpone over the sponges.
  • Lay the rest of the sponges on top of the mascarpone and carefully spoon over the remaining coffee mixture.
  • Top with the remaining mascarpone and finish with a fine dusting of cocoa powder.
  • Keep well covered in the fridge for up to a day.
  • Serve as and when needed and relish.

Nutrition

Calories: 350kcalCarbohydrates: 25gProtein: 5gFat: 27.6g
Keyword traditional
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