Vickys Tiramisu

Name: Vickys Tiramisu
Ingredients: 80 grams rice flour; 50 grams ground almonds; 100 ml rice or almond milk, or skimmed; 25 grams solid coconut oil; 1 pinch baking soda; 2 drops apple cider vinegar; 1 tsp vanilla extract; 20 grams (2 tbsp) cornstarch/cornflour; 300 ml rice milk or other plant or nut milk; 150 grams solid coconut oil; 2 tsp vanilla extract; 1 the beans scraped from 1 vanilla pod; 200 ml coconut cream; 240 ml strongly brewed decaf coffee; 2 tbsp rum or brandy (optional or use 1 tsp extract)

15 ingredients

21 steps

Ingredients

80 grams rice flour
50 grams ground almonds
100 ml rice or almond milk, or skimmed
25 grams solid coconut oil
1 pinch baking soda
2 drops apple cider vinegar
1 tsp vanilla extract
20 grams (2 tbsp) cornstarch/cornflour
300 ml rice milk or other plant or nut milk
150 grams solid coconut oil
2 tsp vanilla extract
1 the beans scraped from 1 vanilla pod
200 ml coconut cream
240 ml strongly brewed decaf coffee
2 tbsp rum or brandy (optional or use 1 tsp extract)

Directions

1

Preheat the oven to gas 4 / 180C / 350F and line a baking sheet with parchment
2

Mix the dry ingredients for the sponge together
3

Melt the coconut oil in a pan gently and stir in the milk.
4

Add a few drops of vinegar
5

Beat the milk mixture into the sponge dry ingredients.
6

It should be thick like pancake batter.
7

Taste and add more sugar if you need to
8

Spoon the batter onto the baking tray so you have 8 equal 'pancakes'.
9

Smooth them over and bake for 15 minutes
10

Meanwhile, mix the cornstarch and powdered sugar with some of the milk to form a slurry - set aside
11

Heat the rest of the milk with the coconut oil, vanilla extract and scraped vanilla
12

When it's almost boiling pour in the cornstarch slurry and stir until thickened.
13

Take off the heat and set aside to cool
14

Whisk the coconut cream until stiff then fold it into the cooled pan mixture
15

Mix the rum, if using, into the coffee
16

Spoon some of the vanilla cream into some pretty serving bowls or glasses wide enough to fit the sponge circles in and sprinkle with some cocoa powder
17

Put a sponge disc on top and generously spoon some of the coffee over
18

Another layer of cream and cocoa....
19

Then the 2nd sponge disc and coffee....
20

A final layer of cream and then cover and chill in the fridge for a good 6 hours or overnight for the flavours to combine
21

Before serving give a final dusting of cocoa powder