Gluten-free | Dairy-free | Sugar-free
Why it’s delicious
Tiramisu means “pick me up” and is one of the very first Italian desserts that I learnt to make as a young apprentice chef in a family owned and operated Trattoria. It was sweet and creamy and had the most wonderful espresso coffee added which gave it the pick-me-up moniker.
I made it my mission to create a trifle style coffee dessert, and came up with this truly wonderful dairy, sugar and gluten free option for us. Enjoy!
Helpful hints and tips
Ideally you will start this dessert the day before you intend to serve it as the coconut cream needs to sit in the refrigerator overnight. If you are pushed for time, you can carefully place your can of coconut cream in the freezer for 3 hours.
This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin by Bridget's Healthy Kitchen, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here.
- 400 g (14.1 oz) can premium coconut cream (see helpful hints above)
- 2 Tbsp Pure as Inulin Powder
- 3 Tbsp almond flour
- 1 Tbsp Pure as Inulin Powder
- 1 large egg
- ½ tsp baking powder
- 60 mls ( 2 fl oz) strong espresso coffee
- 1 shot Tia Marie, optional
- Raw cacao powder for dusting
- Place your can of coconut cream in the refrigerator overnight or in the freezer for 3 hours. Do not disturb and be extremely careful when you remove it from the fridge or freezer. DO NOT SHAKE!
- Open the can carefully, and using a tablespoon , spoon out the thick cream that will have risen to the top of the can. Spoon this cream into a waiting bowl and once the cream becomes watery towards the bottom of the pan, stop spooning and discard the watery liquid.
- Sprinkle over 2 tablespoons of inulin and then using a whisk or electric beater, whip the coconut until it is thick and very creamy. Set it aside, covered in the fridge to harden whilst you prepare the remaining ingredients.
- Make the almond cake by whisking together the almond flour, inulin, egg and baking powder in a large microwave proof mug until smooth. Microwave on high for 90 seconds.
- Gently shake the cake from the mug and allow it to cool on a wire rack. Once the cake is cool, slice into 4 equal sized pieces and then slice each piece into finger sized pieces.
- Pour the espresso and Tia Maria, if using, into a shallow bowl and then ready the glasses you intend to serve the tiramisu in. You can make 3 medium sized desserts or 2 larger ones depending on the size of glass you use. I was able to make 3 serves.
- Dip a piece of almond cake into the coffee mixture and lay the cake into the base of the glass. Keep adding soaked cake until you have a nice layer and then top with a spoon of the whipped coconut cream. Add another layer of soaked cake fingers and another large scoop of cream.
- Repeat these steps with the other glasses until all the cake and cream has been used up. Dust the top of the trifles with a thick coating of cacao powder and either serve immediately or leave covered with cling film in the fridge for 2 days.