Non - Alcoholic Tiramisu Recipe

A true Venitian knows that Tiramisu is a dish best served cold.

Gluten Free. Dairy Free.

For this recipe you will need a rectangular baking dish approximately 25cm x 30cm


INGREDIENTS

180mL strong black coffee ( preferable espresso )
40g caster sugar
60mL Lyres Coffee Orignale
30mL Lyres American Malt 
3 x cans of Coconut Cream
(refrigerate min of 4hours or overnight. Easier to whisk. With the leftover water, strain it with a strainer)
1/2 teaspoon vanilla extract or 1 pod
20g icing sugar
50g good quality dark chocolate cocoa powder for dusting
Approximately 30 x Savoiardi sponge finger biscuits (Gluten Free)
 
 

Method:

  • Begin by combining the caster sugar to the black coffee whilst hot and stir to dissolve then mix in the Lyres coffee liqueur and Lyres American Malt Spirit. place in a bowl and set aside.
  • This will be the liquid used to soak the savoiardi sponge biscuits.
  • Place the coconut cream , vanilla and icing sugar in a bowl and whisk until soft peaks forms.
To assemble:
  • Dunk the savoiardi biscuits one at a time in the coffee mixture and line the bottom of your baking dish with the biscuits, be sure to cover the entire surface and if necessary, break some of the biscuits to fit in place.
  • Next spoon over the coconut cream mixture and smooth over the surface of the soaked biscuits.
  • Sift a layer of cocoa over the top of the coconut cream and repeat this process again so that you have 2 layers of soaked biscuit, coconut cream and cocoa.
Chill for at least 4 hours before serving to allow time for the tiramisu to set.
Use a large spatula or spoon to serve.

Shopping List: 
1 x Lyres Amercian Malt 700mls
1 x Lyres Coffee Originale 700mls
1 x Savoiardi Sponge Biscuit 200g GF
3 x cans Coconut Cream 

Check out your local boutique stores or in the Gluten Free Isle and the commercial grocery stores.
Inspired by Lyres and Helen Tzouganatos.