TIRAMISU CUPS (GLUTEN, SUGAR AND DAIRY FREE)

Tiramisu is a sophisticated, melt in your mouth, delicate and delicious dessert that is also extremely easy and fun to make! This particular recipe has no sugar, gluten or dairy and really takes your dessert to a whole new level. You really can't say this about many desserts! It looks very cute and pretty in it's little cup, and is definitely one of those few guilt-free desserts that impresses everyone.

I like serving these cakes in small individual cups, since an added bonus is that there is no kids fighting over who's piece might be bigger, no mess cleaning, no slicing. You can just take the cup out of the fridge and immediately enjoy it! Served in small individual cups, this dessert is perfect for sharing!

These mini tiramisu cups are incredibly creamy, flavorful, easy to make and will surely become the star at your dinner table!

Note:

If you don't own a double boiler, fear not- it's very easy to do with a heatproof metal or glass mixing bowl that fits on top of another pot filled with water. Bring two inches of water to a simmer. It's not necessary to boil the water because you’re going for gentle slow heat here. Place the heatproof bowl with your ingredients over it. You want to make sure it fits snugly but does not touch the water, otherwise it will get too hot.

Enjoy!

Cook Time30

Resting Time30

Total Time1

Course: Dessert

Keyword: Coconut, coconut cream, coconut milk, dairy-free, easy dessert, gluten-free, healthy dessert, individual tiramisu, make-ahead, sugar-free, tiramisu, tiramisu cups

Servings: servings

Calories: 755kcal

Equipment

Standing / handheld mixer or whisk optional
7x11" baking tray
9 jars each 1 cup capacity

Ingredients

CAKE

2 cups almond flour
1/2 cup tapioca starch
1/2 tsp baking powder
1/4 tsp salt
1/2 cup avocado oil or melted coconut oil
1/2 cup maple syrup
1 tsp vanilla extract

CUSTARD

1.5 cups coconut milk full fat
6 egg yolks
4 TBSP raw honey
1/2 tsp vanilla extract

WHIPPED CREAM

2 cans coconut cream Chill in the fridge for 1 hour. Scoop out the hardened coconut solids and drain the coconut water.
3 TBSP maple syrup

ASSEMBLING THE CAKE

4 fl oz espresso coffee
2 tsp cocoa powder

Instructions

Preheat the oven to 350 degrees F.

BAKE THE CAKE

Whisk together almond flour, tapioca starch, baking powder and salt. Slowly add avocado or melted coconut oil, maple syrup and vanilla extract and mix until well combined. Cover the baking tray with parchment paper and spread the mixture evenly on the tray. Bake for 8-10 minutes or until just beginning to turn golden around the edges. Set aside to cool.

MAKE THE CUSTARD

Add water to the lower pot of a double boiler and bring to a gentle simmer. In the upper pot or a small, heatproof bowl, heat up coconut milk.
In a small pot, whisk eggs and vanilla extract. Pour a small portion of hot coconut milk mixture into the eggs, whisking vigorously to temper the eggs. Then slowly pour the egg mixture back into the hot coconut milk, whisking continuously.
Cook, stirring constantly, until the mixture thickens slightly and gets jiggly. Add honey and stir. Allow to cool and then transfer to the fridge.

WHIP THE CREAM

Whisk or beat the coconut cream and 3 tablespoons of maple syrup until it thickens and peaks form. Be careful not to overmix as it could soften the cream.

ASSEMBLE THE CAKE

Break the ladyfinger layer into many 2-3" pieces. Add espresso coffee to a shallow bowl and quickly dip each ladyfinger piece on both sides. (Do not soak) Assemble by adding 3-4 coffee dunk pieces in individual cups, top with custard and smooth a layer of whipped coconut cream on top.
ALTERNATIVELY: Break the ladyfinger layer into many 2-3" pieces and add 3-4 pieces in individual cups. Carefully pour espresso coffee into each cup over the cake pieces. top with custard and smooth a layer of whipped coconut cream on top.
ALTERNATIVELY: Cut the ladyfinger piece in half and brush on half of the espresso onto one layer. Spread half of a layer of custard followed by half of the coconut whipped cream. Place another layer of ladyfinger piece (or break it into large pieces and assemble into one whole piece on top of the cake) and repeat the steps. (Brush on espresso, custard and whipped cream)
Sieve the top with cocoa powder.
Cover with plastic wrap and store in the refrigerator before ready to serve.
Tiramisu can be stored in the refrigerator for up to 3-4 days.

Video

Notes

TO FREEZE:

You can make it completely but skip dusting with cocoa powder. Cover with plastic wrap and freeze for up to 3 months.

To serve, thaw in the refrigerator overnight and sieve with cocoa powder before serving.

Nutrition