Have you been enjoying tiramisu week on Radiant Rachels? These Tiramisu bites are the last installment of our mini tiramisu seires. Tiramisu is an elegant dessert that is well-loved so we figured, hey, why not enjoy it in several different ways? We’ve had Vegan Tiramisu Cheesecake, a Healthified Tiramisu, and today it’s miniature bites of tiramisu fit for parties and sharing.
The sharing part may be a bit difficult because these are so good, you’ll want to scurry upstairs with them so no one knows they even existed. All the recipes are gluten free and free of refined sugars so there’s no guilt in consuming the whole batch. -evil cackle- Ahem.
Guys, these gluten free ladyfingers though. Chew is a genius for creating these. Soft and melt-in-your-mouth goodness reminiscent of a shortbread cookie. Who needs butter and refined sugars? Not us!
Since I wanted to make handheld tiramisu, soaking the ladyfingers in a coffee bath wasn’t going to work. I used spiked coffee as the liquid in the cookie dough and the resulting Bailey’s-infused ladyfingers were delicious! And sandwiched with mascarpone coconut cream, even better.
I think I’m in love with mascarpone cheese. Uh-oh.
“Okay mom, I need you to press down so the filling squishes out.”
For my vegan friends, there is a simple swap for the dairy filling; the mascarpone can be omitted and a basic coconut whipped cream will work just fine as the filling. Or for a more “cheese-y” and thick cream, head over to our Vegan Tiramisu Cheesecake recipe.
Eaten alongside a warm cup of tea or a hot latte, these Tiramisu Bites are sophisticated afternoon treats. Healthy high tea anyone?
- 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
- 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.
**For a vegan version, omit mascarpone and use coconut whipped cream. Or follow the cashew cream recipe in our Vegan Tiramisu Cheesecake post
There will be extra mascarpone cream leftover, so why not use it to top off a batch of our Peaches & Cream Buckwheat Pancakes? Or maybe a duo of Mini Crepe Cakes? Yum~
Ladyfingers adapted from Chew’s version from Vegan Tiramisu Cheesecake
If you enjoy tiramisu, be sure to check out the other recipes in our Tiramisu Series!
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