Did you know that tiramisu literally means ‘pick me up’? If you know anything about the original version of the famous Italian dessert mousse cake, then you’ll see that this reimagining is quite a departure, but it does still have that definitive espresso shot to get you ‘up and about’.
The original with layered ladyfingers (spongey biscuits) and mascarpone cream, doused in strong coffee and booze was all the rage in the 1980s (so I’m told). Its simple construction meant that you didn’t need to be a chef to make it at home! Over the last 30 years, tiramisu’s popularity and decadence has spawned hundreds of adaptations. This refined sugar free, dairy-free, gluten-free, nut-free and paleo version is another to add to the long list of adulterated tiramisus. But don’t let all those healthy credentials fool you! Coconut yogurt is the perfect dairy-free substitute for mascarpone and this is one deliciously decadent, pick-me-up dessert.
For homemade coconut yogurt recipes, check out our simple Ayam coconut yogurt and Aroy-d coconut yogurt recipes that require no thickening, our gut loving coconut yogurt thickened with gelatin or tapioca thickened coconut yogurt.
1/3 cup coconut flour
½ cup cacao powder
¼ teaspoon Himalayan salt
½ teaspoon bicarb soda
1/3 cup coconut sugar
¼ cup (70 grams) butter or coconut oil – melted
¾ cup strong brewed coffee
3 cups homemade coconut yogurt
1 tablespoon of raw honey or maple syrup (more or less to taste)
1 teaspoon of vanilla
Grated dark chocolate for decorating
1. Preheat oven to 160ºC / 320ºF
2. Line a loaf tin with baking paper or grease with coconut oil.
3. Combine all the chocolate cake ingredients in a bowl and mix well to form a smooth batter.
4. Pour the batter into the prepared tin and spread evenly.
5. Bake for about 15-20 minutes. The cake is best slightly muddy so don’t over-cook.
6. While the cake is cooking, brew the coffee and then set aside to cool.
7. Combine the coconut yogurt, vanilla and honey or maple syrup and set aside also.
8. When the cake is cooked, turn it out onto a wire rack to cool.
9. Slice the cake into bite sized cubes.
10. Spoon a tablespoon of coconut yogurt mixture into the base of each serving bowl or parfait glass.
11. Divide the cubes of chocolate cake between the bowls – stacking higher in the centre
12. Drizzle brewed coffee over the cake.
13. Top with the remaining coconut yogurt mixture.
14. Sprinkle with grated dark chocolate.
15. The tiramisus may be served immediately but are best after a few hours in the fridge when the cake has absorbed the coffee and yogurt.
16. Cover the bowls and enjoy within 5 days.