Tiramisu needs no introduction, but this version really does. I don’t even know why I decided to work so hard on this recipe, but the truth is that I didn’t only enjoy it, but I’m also very happy that it turned out to be just delicious. Have a look at our video to see how we completely removed every single animal product from this preparation and also how we turned this incredibly high-fat dessert into a low-fat one.
- Preheat the oven to 180°C (360°F).
- Place all the dry ingredients for the sponge into a bowl, and whisk them properly. Add in the milk and whisk once again to complete the batter.
- Pour the batter into a cake pan, which can be either greased or lined with greaseproof paper, and bake the sponge for 10 minutes in the preheated oven to complete the base.
- Before the sponge is removed from the oven, test it with a toothpick. If it’s cooked properly the toothpick will come out dry and without mixture on it.
- For the gluten free version, you can follow the exact same procedure, so mix the dry ingredients first, add the milk and whisk to complete the batter. Due to the fact that the psyllium takes time to swell and thicken the batter, leave the mixture to rest for six minutes and only then pour it into the cake pan and bake it.
- For this quantity of batter we used a 15 centimetres (six inches) pan.
- For the filling, place the sugar, the starch, the turmeric, the oat milk, the coconut milk and the vanilla extract into a saucepan. Turn on the heat on medium and whisk the ingredients to combine them.
- Stir the ingredients constantly wit a spatula, until the mixture comes to the boil and thickens, and then, turn off the heat. To prevent the formation of the skin on top of the custard, keep stirring it every few minutes until it cools down, or submerge the pan into cold water and stir until the custard becomes cold.
- To build the final dessert, start by placing a layer of the diced sponge into your favourite vessel, and then, pour some coffee over the sponge. Spread a layer of the filling over the sponge and dust the surface of the dessert with cocoa powder to complete the tiramisu.
- The espresso coffee can be substituted with any other coffee you prefer, being it decaffeinated or not.
Preparation Time: 15m
Cooking Time: 20m
Total Time: 35m
Cooking Temperature: 180°C - 355°F
Storage Times: Keeps for 1 day in the fridge, but it's best if enjoyed fresh.