Ingredients
Equipment
Method
Make the Gluten-Free Sponge
- Preheat oven to 175–180°C. Line a shallow baking tray with parchment paper.
- In a bowl, sieve the rice flour, tapioca flour, baking powder and baking soda with a strainer - whisk in the coconut sugar, almond flour, and salt.
- In another bowl, whisk together sesame milk, espresso, melted coconut oil, and vinegar.
- Pour wet mixture into dry ingredients and whisk until just combined. The batter should be quite loose.
- Spread onto tray lined with parchment paper and bake for 20–22 minutes or until golden and springy.
- Cool completely and refrigerate before slicing into squares or rounds - depending on your serving crockery.
Prepare the Espresso Soak
- Stir coconut sugar into espresso until dissolved. Let cool.
Make the Tiramisu Cream
- In a high-speed blender, combine all cream ingredients (except coconut oil)
- Blend until smooth and creamy.
- Pour in the coconut oil as the motor is running to get a smooth shiny cream,
- Chill until ready to assemble.
Assemble the Tiramisu
- Place one sponge layer into a serving glass or dish.
- Spoon or brush generously with espresso soak - be generous!
- Add a layer of tiramisu cream.
- Add another sponge layer, soak again, and top with more cream.
- Finish with a dusting of raw cacao powder and carmelised cacao nibs.
Nutrition
Notes
Make Ahead:
This dessert tastes even better when made a day in advance. The flavors deepen, and the sponge softens beautifully. Sponge Tip:
The sponge is intentionally moist and delicate. Be gentle when slicing and assembling to maintain the layers. Cream Consistency:
If your tiramisu cream feels too loose, add a touch more psyllium husk and chill for 15–20 minutes. It will firm up nicely. No Espresso Machine?
You can use a strong French press or stovetop coffee as a substitute for ristretto and espresso. Flavor Variations:
Try infusing the espresso soak with a little cardamom or cinnamon. Nut-Free Option:
Swap cashews for soaked sunflower seeds or silken tofu for a nut-free version (flavor will change slightly). Serving Tip:
Serve in individual glasses or jars for an elegant, mess-free refined presentation.
This dessert tastes even better when made a day in advance. The flavors deepen, and the sponge softens beautifully. Sponge Tip:
The sponge is intentionally moist and delicate. Be gentle when slicing and assembling to maintain the layers. Cream Consistency:
If your tiramisu cream feels too loose, add a touch more psyllium husk and chill for 15–20 minutes. It will firm up nicely. No Espresso Machine?
You can use a strong French press or stovetop coffee as a substitute for ristretto and espresso. Flavor Variations:
Try infusing the espresso soak with a little cardamom or cinnamon. Nut-Free Option:
Swap cashews for soaked sunflower seeds or silken tofu for a nut-free version (flavor will change slightly). Serving Tip:
Serve in individual glasses or jars for an elegant, mess-free refined presentation.
