An absolute dreamy combination of rich chocolate, intense nutty coffee and velvet vanilla cream layers with a drenched biscuit base. For those who are lovers of tiramisu this is absolutely heavenly and has everything that made you fall in love with the original and its all good!
Chocolate Cream
1 and a half cashews (soaked)
2 tablespoons cacao
1 tablespoon ground coffee
1/3 cup maple syrup
150ml Almond Nut Mylk
Blend all ingredients in a high-speed blender or Thermomix until smooth. Place the mixture in the fridge to firm for a couple of hours.
Vanilla Cream
2 cups of cashews (soaked)
250ml Almond Nut Mylk
Seeds of 2 vanilla beans
Juice and zest of half an orange
2 tablespoons of maple syrup
Pinch of salt
Blend all ingredients in a high-speed blender or Thermomix until smooth. Place the mixture in the fridge to firm for a couple of hours.
Drenched Prunes
150g prunes
¼ cup marsala
½ cup espresso
Soak prunes in marsala and espresso for 3 hours, ensure the pips are removed. Blend the prunes with a couple of tablespoons of the soaking syurp until smooth.
Coffee drenched biscuit base
1 cup almond flour
Roughly half a cup espresso
3-5 tablespoons coconut sugar (to taste)
Stir ingredients to combine and the mixture becomes a dough like consistency. Then flatten out on a piece of baking paper. With a knife cut the dough into strips about an inch thick and put in the dehydrator for 8 hours or overnight.
OR
1 cup of almond flour to sprinkle in between layers is another option that works equally well and is significantly quicker if you are tight on time!
Assembly
Choose a large glass dish for presentation, or several individual glasses.
Sprinkle a layer of almond flour or your espresso biscuits on the base.
Top with a layer of the marsala prunes, vanilla cream and chocolate cream, then repeat until your ingredients are exhausted and your tiramisu looks incredibly generous!
Sprinkle with sifted cacao to finish and place back in the fridge to set before serving, if you can wait that long