A traditional Italian dessert, the word ‘Tiramisu’ literally means ‘pick me up’. Our recipe is a rich treat blending the bold flavours of cocoa and espresso with mascarpone cheese, which is then layered with sweet ladyfinger biscuits.
Gluten Free Cake mix (25g sugar, 20g gluten free flour, 5g gluten free baking powder)
Coffee mix (30g organic fair trade coffee powder, 10g sugar)
Zabaglione mix (15g sugar, 15g custard powder)
30ml cognac (see tips)
10g cocoa powder
1 whole egg- or 1 flax egg- for the cake
60ml water- for the espresso syrup
For the filling - 20ml egg white (or 20ml aquafaba)- see tips **- 1/8 tsp salt- 100g mascarpone or Oatly crème fraiche www.oatly.com/en-gb/stuff-we-make/cooking/creamy-oat-fraiche
Electric whisk preferable
A palette knife or butter knife
You will need to add:
Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4. Line a baking tray with parchment
In a large bowl whisk the egg (flax egg- see tips)*** and cake mix together, if very stiff add a drop of milk. Spoon the mixture onto the prepared baking tray and spread out with a palette knife to 1cm thickness and bake for 7 – 10 minutes or until the cake is golden brown and no longer sticky to touch. Leave the cake to cool completely.
In the meantime, make the sweetened espresso syrup. Dissolve the mix in 60ml hot water stirring in half of the brandy or water. Leave to cool
To make the filling, empty whisk zabaglione mix with the remainder of the brandy and a tablespoon of water and whisk until pale in colour.
Use the same whisk to loosen the mascarpone or vegan cream cheese. Gently fold into the zabaglione.
Using an electric whisk if you have one whisk the egg white (or aquafaba) with 1/8 tsp of salt or cream of tartar until you have stiff peaks (see tips) ****
Take a large metal spoon and take 1 spoon of egg whites to the rest of the filling mix up incorporated. Now very carefully fold in the rest of the whites being very careful not to knock out the air.
To assemble, cut the cake using the top of the mug or glass you will be using to cut 6 circles. Any remaining sponge can be used to make another cup as this really depends on the size of the cups you are using.
Place one circle of cake at the bottom of each cup and use a pastry brush to soak it with the espresso syrup.
Spoon over about an inch of the mascarpone filling and top with a second circle of cake. Use a pastry brush to soak the cake slice until pale brown and pour the remaining filling over the top.
Level the tops with a palette knife and pop in the fridge to set for at least 2 hours, but 4 – 6 or overnight is best
Once set, dust the tops with cocoa and serve.
*You can swap this for plain water or a mix of water and vanilla/almond extract if you prefer a non-alcoholic version.
** As these eggs are not cooked you may want to opt for prepacked pasteurised egg whites in a carton such as https://twochicks.co.uk which is readily available from supermarkets. Or for a plant-based version go for https://www.loveoggs.com aquafaba
*** Flax egg is 15g milled flaxseed and 45ml water soaked for 10 mins
**** Stiff peaks are best achieved in a very clean and dry bowl with no traces of fat or egg yolk. For aquafaba it is best to use