Gluten and Dairy-Free Tiramisu

arangoyoaga.com

Gonzobeans

subheading: For the cashew-coconut cream:

2 cups (250 g) raw cashews

1 cup (225 g) unsweetened canned coconut cream

2 tablespoons (25 g) freshly-squeezed lemon juice

2 tablespoons (40 g) maple syrup

1 tablespoon (20 g) white shiro miso paste (make sure it’s gluten-free)

subheading: For the sabayon:

4 large egg yolks

¼ cup (50 g) granulated sugar

subheading: For the coffee syrup:

2 cups (450 g) very strong coffee or espresso, cooled

2 tablespoons (25 g) dark rum or marsala wine (optional)

subheading: For the coconut whipped cream topping:

1 cup (225 g) coconut whipped cream

2 tablespoons (25 g) granulated sugar

1 teaspoon vanilla extract

subheading: To assemble the tiramisu:

2 tablespoons (15 g) unsweetened cacao powder

20 to 24 gluten-free ladyfingers

2 ounces (60 g) 70% chocolate

Directions at arangoyoaga.com

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