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Tiramisu (no bake, no eggs)

15 Oct

Tiramisu: the ultimate dairy and gluten filled treat. Luscious espresso soaked ladyfingers layered with creamy rum-touched mascarpone, dusted with dark chocolate. Sorry…drooling. Anyway, you’re in luck! Schar makes gluten free ladyfingers, like the great European company they are, and they’re tasty! Free of gluten, wheat, lactose, milk, and soy, it doesn’t get any better for us! Chocolate Covered Katie offers a cake base if that’s your cup of tea, but I’m all about easy and quick. I’m also not a fan of the raw eggs prevalent in many tiramisu recipes, since I react pretty badly to eggs. So here it is…easy, tasty, no bake, and it took me maybe 20 minutes to make. Swoon.

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Tiramisu

 Make a batch of super-strong coffee (flavored coffee will kick it up!)

Line a standard loaf pan with plastic wrap.

Mix together:

1 box Let’s Do Organic Creamed Coconut (run package under hot water to soften it up first)

3/4 c. vegan cream cheese (I used Trader Joe’s)

1/2 tsp lemon juice

1/2 tsp vanilla

1 tsp Rum extract (or a good splash of real rum)

1 Tbsp espresso or the strong coffee from above

5 Tbsp powdered sugar (or more, to taste)

Blend or mix until smooth (you won’t be able to do this by hand)

Put the strong coffee and a splash of rum or rum extract in a flat bottomed bowl.

Dip each ladyfinger (1 pkg Schar ladyfingers) into the coffee on both sides for a second or two, until it softens and soaks in, but be careful they don’t get soggy.

Arrange them in a single layer on the bottom of the pan, then spread half of the filling mixture on top (carefully!)

Grate dark chocolate (I used one infused with coffee and cardamom) generously on top, then add a second layer of ladyfingers and then filling.

Top with another generous layer of chocolate shavings.

Refrigerate for at least a couple of hours before serving, but take it out and let it sit at room temp for 10 minutes before serving it to let the filling soften somewhat.

You can use the plastic wrap to lift the whole cake out of the pan to make serving easier (and prettier), but do that right when you take it out of the fridge, or it’ll smush.

Enjoy!

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Posted by on October 15, 2014 in Dessert

 

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