Gluten Free Tiramisu
Gluten Free TiramisuServes: 4 Individual Tiramisu Prep Time: 35 Minutes Cooking Time: 10 Minutes
Coffee and chocolate, what’s not to love? Our take on this Italian classic uses a cashew cream and is gluten free.
Preheat oven to 180°C. For the lady fingers - beat together the coconut sugar, egg and vanilla until creamy. Add the almond meal and baking powder and mix well.
Spoon the mixture into a piping bag and pipe onto a baking tray lined with baking paper into 12-15 long thin biscuits. Bake in the oven for 8-10 minutes.
For the cashew cream - process the cashews, Rice Malt Syrup, vanilla and Coco Quench in a food processor until smooth and creamy.
To assemble the tiramisu - soak the lady fingers in the espresso and lay 2-3 into the base of each ramekin, spoon over a generous amount of cashew cream. Repeat with the remaining biscuits and cream.
Place in the fridge to set for at least 1 hour but ideally overnight. Serve chilled.