TIRAMISU // SWEET LAUREL
Coffee lovers, this ones for you! A Sweet Laurel Tiramisu has been our most highly requested recipe for quite some time now. It was no easy task creating a tiramisu that is free of grain, gluten, dairy AND refined sugar, but we’re beyond happy with the result. These silky, espresso soaked lady fingers are transcendent. So what are you waiting for? Dive in, it’s divine!
Yield: 2-4 servings
*Tiramisu must set in the fridge for at least 3 hours before serving.
24 Lady Fingers
3 pasteurized Eggs (yolks and whites divided)
1 cup Almond Milk ricotta
2 tablespoons maple syrup
Freshly brewed espresso (1 cup)
Chopped cacao and cacao powder, for garnish
For the Lady Fingers –
4 large eggs, separated
1cup almond flour
1 cup cassava flour
4 tablespoons flax meal
1 teaspoon baking powder
1/2 teaspoon Himalayan salt
1/2 cup coconut milk
1/4 cup water
1/4 cup maple syrup
1 egg, for egg wash
To make the lady fingers –
In a large bowl, combine the egg yolks, almond flour, cassava flour, flax meal, baking powder, salt, coconut milk, maple syrup and water. The dough should be very thick and wet.
In a separate bowl, use an electric mixer to whisk the egg whites until stiff peaks form. Fold into the almond flour mixture. Scoop the mixture into a pastry bag with large, round tip, or a plastic bag. Push mixture to the bottom, and if using a plastic bag, snip the bottom corner so there’s a 3/4 inch wide hole. Slowly push out about 5 lines of dough on a baking sheet lined with parchment paper. Brush with egg wash. Bake for 15-20 minutes, or until barely golden brown.
Brew espresso. Set aside and let it cool.
Whisk together the egg yolks until frothy (3-5 minutes). Add maple syrup and mascarpone, whisk together until a smooth custard consistency. In a separate bowl and ideally using a mixer, whisk together the egg whites until stiff peaks form.
Gently fold the egg whites into the egg yolk-cheese mixture.
In a serving dish, add a third of a mixture.
Soak lady fingers in espresso and add atop mixture; top with a third of cocoa powder and chopped chocolate. Repeat with a second and third layer, until serving dish is full, ensuring final layer is your mixture topped with cocoa and chopped chocolate.
*Set in fridge for at least 3 hours before eating. Good for up to 3 days in the fridge.