Healthified tiramisu

February  1, 2016
3 Ratings
Photo by Valentina | sweet kabocha
  • Serves 12
Author Notes

An Italian classic dessert that in this version is still voluptuous, creamy and sensual. —Valentina | The Blue Bride

What You'll Need
  • for the biscuits
  • 2 cups oat flakes
  • 2 cups medjoul dates
  • 1 pinch salt
  • 1/4 cup strong coffee (espresso)
  • for the cream
  • 1 cup raw cashews
  • 1/2 lemon + water to reach 1/4 cup
  • 1 can coconut milk
  • 40 grams corn starch
  • 60 grams coconut flower nectar
  • 5 grams cacao powder
  1. for the biscuits
  2. In a food processor reduce oats to flour, add other ingredients and process until a dough is formed.
  3. Shape your biscuits – I simply give them a round shape, but a rectangular one is preferred – and dehydrate them for about 2 hours.
  1. for the cream
  2. In a saucepan mix corn starch and milk and bring to boil stirring whit a whip to prevent lumps.
  3. When the sauce thickens, remove from the flame, add coconut nectar and stir to incorporate.
  4. Put the sauce into a bowl, cover, let it cool and reserve in fridge.
  5. Next morning strain cashews, blend with lemon juice + water until smooth. Add into the blender the coconut milk cream from the fridge and blend again.
  6. Arrange the tiramisu: in a casserole dish – or glasses or whatever you want – spread a little layer of cream, make a new layer with some biscuits, spread a cream layer, biscuits, cream and go on. Finish with a light coating of cacao powder.
  7. Reserve in fridge for at leat 12 hours. For a long-lasting dessert, reserve in freezer.

See what other Food52ers are saying.

1 Review

LeBec F. February 2, 2016
HI V, i applaud your reworking of the titamisu base into a chewy substantive layer instead of the airy cakey layer it normally is. Prunes also might make an interesting component, instead of dates. Their flavor goes particularly well with coffee! Thx for the inspiration!