Tiramisu
This recipe can be made in stages and compiled later. I will break down the stages I used. This is the most amazing desert ever, inspired by Brian Au.
Stage 1 – The Base
1 Cup Almond Pulp (can get it from making Almond Milk)
4 Tbls Caro/Cocoa
Powder
3 Tbls Agave Nectar
Process the pulp, the carob/cacao and agave in a processor until soft and consistent
Stage 2 – The Filling
1 cup water
1 meat from coconut
1 Tbls coconut
oil
2 Tbls agave nectar
Blend all the ingredients in vitamix or similar until smooth. Add more water if too thick.
Stage 3 – The Chocolate
½ Cup Pine Nuts or Brazil Nuts
4 Tbls Agave
Nectar
3 Tbls Carob/Cacao Powder
½ Cup Water
Blend all the ingredients together and set aside.
Stage 4 – The Cream
½ cup pine nuts
½ cup water
Or
1 cup almonds
1 cup water
And
2 Tbls agave nectar
Blend either the pine nuts or the almonds to create a cream for the top.
Putting It All Together
Place the base either in a glass serving bowl, cup or dish. Add the coconut filling on top of the base and then the chocolate sauce. Add the pine nut or almond
cream on top of that and sprinkle with cinnamon for the complete finish.
You could assemble it in any order you wish actually, but this is the way I enjoyed it. Feel free to experiment. The cinnamon gives it a great finish and really adds to the taste. Hope you enjoy!
Equipment Needed
Food processor, Vitamix or similar blender, Measuring cups, Measuring spoons, Serving bowls or glasses, Cheese cloth for the straining of the almond milk.
8 reponses to "Tiramisu"
1. This looks like a very nice
This looks like a very nice recipe. From looking at it I think you might want to freeze each layer one at a time. That's normally what I do with other layer cakes including the Tiramisu in Sweet Gratitude (which is super). Here's what I would do if making this recipe: I might add a small bit of coconut oil to the base and let it firm up for a small bit, then add the next layer and stick back in the freezer. Once the filling is hard enough, add the chocolate layer and freeze again. And do the same for the final cream layer. I might also add some coconut oil or coconut butter to the other layers as well to help stay firm once you place the cake into the fridge.
2. The book by San Francisco's
The book by San Francisco's Cafe Gratitude has the most amazing raw tiramisu ever. EVER!
Admitedly, I haven't tried this one. :-)
But that Cafe Gratitude tiramisu is the most amazing thing I've ever had....
3. Okay, so I prepared the
Okay, so I prepared the recipe, refrigerated it for 2 hrs, then put it into the freezer for 2 hrs. It never looked like or was the texture of or tasted like Tiramasu. What did I do wrong? There are no instructions about textures to achieve before serving.
Please send your response, or anyone else, please give ideas.
Thanks!
Grace
4. Hi Buddy, I was very excited
Hi Buddy,
I was very excited to make this desirous recipe, which I did, this morning, for my very own Mother's Day gift to myself. well, each stage except for the base was liquid and upon layering all just meshes together and then the top looks marbelized. Well still not a problem because as you say, it really doesn't matter. the problem occurs in the end when you don't say what to do with this basic bowl of delicious soup. So I covered it and then gently placed it into the fridge, but then after 2 hrs. still not set up, I made room and moved it into the freezer.
I'm very interested to know what you did to make it as delicious as you say it will be when it really looks like tiramisu?
HELP!!!!!!
xoxo
Grace
5. Mmmm I can't wait to try
Mmmm I can't wait to try this, I have been looking for a tiramisu recipe for some time.
6. Thank you for posting this,
Thank you for posting this, it sounds delicious.
7. Enjoy!
Enjoy!