Mini tiramisu bites made with gluten free and Bailey's-inflused ladyfingers sandwiching a heavenly layer of mascarpone coconut cream.
Ingredients
Ladyfingers
¾ cup coconut flour
¼ cup coconut oil
¼ cup maple syrup
1 tbsp molasses
4 to 5 tbsp spiked coffee*
A pinch of pink salt
Mascarpone Cream**
½ cup mascarpone cheese
¼ cup coconut cream
1 tbsp maple syrup
Instructions
Preheat oven to 350⁰F and line a baking sheet with a silicone mat or parchment paper.
Add all ladyfinger ingredients to a mixing bowl and mix until thoroughly combined. Mixture should easily stick together when pressed. If not, add additional coffee as needed.
Mold dough into finger-length cookies, using 1 tbsp of dough per cookie. I find the easiest way to shape the dough is by clenching 1 tbsp of dough in one hand to make a rough log shape, and then smoothing out the sides.
Place shaped cookies on prepared baking sheet and bake for 10 to 12 minutes.
Cool baked cookies completely on a wire rack before filling with mascarpone cream.
To make the mascarpone cream, combine all ingredients thoroughly with a spatula.
Transfer into a piping bag or ziploc bag and pipe onto half of the cookies. Sandwich filling by topping with another cookie.
Garnish with a dusting of cocoa powder. Serve at room temperature or chilled; filling will be firmer and less messy once chilled. Store in refrigerator.
Notes
*Strongly brewed coffee mixed with Bailey's Irish Cream **For a vegan version, omit mascarpone and use coconut whipped cream. Or follow the cashew cream recipe in our Vegan Tiramisu Cheesecake post
Recipe by Radiant Rachels at https://radiantrachels.com/tiramisu-bites/