Vickys Tiramisu

Source : Preheat The Oven To Gas 4 / 180c / 350 F And Line A Baking Sheet With Parchmentmix The Dry Ingredients For The Sponge Togethermelt The Coconut Oil In A...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : August 29, 2022

Step:

  1. Preheat the oven to gas 4 / 180C / 350°F 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. Add a few drops of vinegar

  4. Beat the milk mixture into the sponge dry ingredients. It should be thick like pancake batter. Taste and add more sugar if you need to

  5. Spoon the batter onto the baking tray so you have 8 equal 'pancakes'. Smooth them over and bake for 15 minutes

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

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

  8. When it's almost boiling pour in the cornstarch slurry and stir until thickened. Take off the heat and set aside to cool

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

  10. Mix the rum, if using, into the coffee

  11. 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

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

  13. Another layer of cream and cocoa....

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

  15. 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

  16. Before serving give a final dusting of cocoa powder


Ingredients

  1. Sponge
  2. 80 grams rice flour
  3. 50 grams ground almonds
  4. 100 ml rice or almond milk, or skimmed
  5. 25 grams solid coconut oil
  6. 1 pinch baking soda
  7. 2 drops apple cider vinegar
  8. powdered sugar
  9. 1 tsp vanilla extract
  10. Vanilla Cream
  11. 20 grams (2 tbsp) cornstarch/cornflour
  12. powdered sugar
  13. 300 ml rice milk or other plant or nut milk
  14. 150 grams solid coconut oil
  15. 2 tsp vanilla extract
  16. 1 the beans scraped from 1 vanilla pod
  17. 200 ml coconut cream
  18. 240 ml strongly brewed decaf coffee
  19. 2 tbsp rum or brandy (optional or use 1 tsp extract)
  20. cocoa powder to garnish

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