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Raw Tiramisu
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Introduction from Olivia Wollenberg
Tiramisu was always in demand in my family, but I was never a fan of the mascarpone, so I tended to shy away from it. I loved the sound of everything else about it though, and so have taken inspiration from the conventional recipe and put a little spin on it to create something a bit different. This version of tiramisu is now up there on my favourites list.
Ingredients
Method
Soak all the cashews overnight or for a minimum of 4–6 hours. Drain and rinse.
To make the ladyfinger layer
Mix all the ladyfinger ingredients in a food processor.
Place two-thirds of the mixture in a deep dish, pressing down so that you have a flat layer, and leave to set in the freezer for at least 2 hours.
To make the chocolate mousse layer
Make the chocolate mousse layer by mixing all the ingredients together in a food processor until smooth and thick. Spread this mixture evenly across the frozen ladyfinger base.
Set in the freezer for another 30 minutes.
To make the vanilla cream layer
Make the vanilla cream by blending all the ingredients together in the food processor until smooth and thick.
With the remaining third of the ladyfinger mixture, make ladyfinger shapes using your hands and place on top of the chocolate mousse layer.
Pour the vanilla cream over the layer of ladyfinger shapes.
Sprinkle a pinch of instant coffee and cacao powders and coconut palm sugar over the vanilla cream to decorate and then set in the freezer for at least 5–6 hours.
Take the tiramisu out of the freezer and refrigerate for at least 2 hours before serving to allow the dessert to defrost slightly.
Reviews
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