A healthy version of the ever-so-impressive tiramisu, constructed with homemade ladyfingers that are vegan, gluten free, and refined sugar free, and lightened up with coconut whipped cream. All the flavour and indulgence of a traditional tiramisu but without the excessive amounts of sugar and fat.
Ingredients
Ladyfingers
⅞ cup buckwheat flour
2 tbsp coconut flour
½ cup oat flour
1½ tsp baking powder
A pinch of pink salt
1 cup macadamia nuts (toasted if desired)
12 large Medjool dates
¾ cup water
1½ tsp pure vanilla extract
Tiramisu
1 can Rooster Brand Gold Label coconut milk, chilled in refrigerator overnight*
⅔ lb mascarpone cheese
2 tsp pure vanilla extract
2 tbsp sweetener of choice (I used coconut sugar)
½ cup strong coffee
¼ cup Bailey’s
Cocoa and icing sugar
Instructions
To make the ladyfingers, preheat the oven to 390⁰F and line two large baking trays with parchment paper or a silicone mat.
In a small mixing bowl, whisk together buckwheat flour, coconut flour, oat flour, baking powder, and salt. Set aside.
In a food processor fitted with an S-blade, chop macadamia nuts until very fine. Add dates, water, and vanilla and puree until as smooth as possible.
Add date mixture to flour mixture and use a spatula to thoroughly combine.
Using a cookie scoop, scoop 2 tbsp mounds onto prepared baking trays. Shape each mound into a 1" wide by 4" long by ¼" thick cookies with fingers. Have a small bowl of water nearby to wet fingers as needed to prevent dough from sticking to fingers.
Bake ladyfingers in preheated oven for 12 to 15 minutes, or until surface is browned. Use a flipper to immediately transfer the cookies to a cooling rack once out of the oven. Cool completely before assembling tiramisu. Yields about 24 ladyfingers.
To make the cream filling,remove the can of chilled coconut milk from the fridge, being careful not to tip it upside down, and spoon out all the hardened coconut cream, leaving the clear liquid in the can.
Whip the chilled coconut cream with an electric mixer until stiff peaks. Add the mascarpone cheese, vanilla extract, and sweetener and continue mixing until homogenous. If mixture becomes too soft, chill in fridge for a few minutes.
In a shallow bowl, whisk together coffee and Bailey's.
Line a 9" x 4" loaf pan with plastic wrap, being sure to completely cover the sides and bottom. Leave enough overhang on each side to seal the top of the pan.
Begin assembling the tiramisu by soaking cooled ladyfingers in coffee mixture for 10 to 20 seconds on each side and lining the bottom of the loaf pan with a single layer.
Top the ladyfingers with ¼ of the mascarpone mixture, spreading it into an even layer with a spatula.
Continue layering soaked ladyfingers and mascarpone cream until you have four layers of each.
Tightly seal the top of the tiramisu with the extra plastic wrap and store in the refrigerator for at least 8 hours. Cream should be firm.
To serve, unwrap just the top of the pan and invert onto a serving plate. Peal off plastic wrap and dust the top with a generous amount of cocoa powder and decorate with icing sugar if desired. Enjoy tiramisu chilled!
Notes
*Yields approximately 1½ cups of coconut cream
Recipe by Radiant Rachels at https://radiantrachels.com/healthified-tiramisu/