Tiramisu in a Jar
Time: 40 minutes
Serves: 4
Ingredients:
1/4 cup SENSORY LAB coffee, strong and cold
4 tablespoons cacao powder, plus extra to sprinkle
Dark Chocolate, coarsely grated, to serve
SPONGE
100 g (1 cup) almond meal
125 g (1 cup) arrowroot or tapioca flour
3 tablespoons LAKANTO Brown Monkfruit Sweetener
1⁄2 teaspoon gluten-free baking powder
1⁄4 teaspoon bicarbonate of soda
1 tablespoon apple cider vinegar
125 ml (1⁄2 cup) coconut milk
125 ml (1⁄2 cup) melted coconut oil
1 teaspoon vanilla bean paste or powder
COFFEE CREAM
205 g (1 1⁄2 cups) cashew nuts, soaked in filtered water for 2 hours
125 ml (1⁄2 cup) SENSORY LAB strong coffee, cold
3 tablespoons LAKANTO maple flavoured syrup with monk fruit sweetener
2 tablespoons coconut cream
2 teaspoons melted coconut oil
COCONUT CREAM
4 x 400 g cans coconut cream, water drained
2 tablespoons LAKANTO maple flavoured syrup with monk fruit sweetener
1 teaspoon vanilla bean paste or powder
Method:
Preheat the oven to 180C and line a 20 cm x 30 cm baking tin with baking paper.
To make the sponge, add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk the wet ingredients. Add the wet ingredients to the dry ingredients and mix everything well to form a batter.
Pour into the prepared tin and bake for 15–20 minutes, or until lightly golden brown and a skewer inserted in the centre comes out clean. Set aside to cool completely. Remove the sponge from the oven and set it aside to cool in the tin.
For the coffee cream, add all the ingredients to a food processor or high-speed blender and blitz until smooth. (You may need to stop and scrape down the sides with a spatula a few times as you go to ensure everything gets mixed together.) Set aside in the fridge.
For the coconut cream, briefly blitz all the ingredients in a food processor or blender, stopping halfway through to scrape down the side, until smooth and fluffy. (Be mindful not to over-blend here as you will lose the fluffiness.) Transfer to the fridge until needed.
When you are ready to eat, take four 375 ml (1 1⁄2 cup) capacity jars, clear ramekins or glasses and cut four circles out of the sponge to a size that matches the base of your chosen vessels. Begin layering your tiramisu jars by placing a sponge circle on the bottom of each.
Pour a few teaspoons of coffee over the sponge circles to soak slightly, then layer over half the coffee cream followed by half the coconut cream. Sprinkle with 1 tablespoon of cacao powder and repeat the layers, starting with four sponge circles and finishing with a final sprinkling of cacao powder and some grated chocolate, if desired.
