Authentic Tiramisu

Authentic Tiramisu

Raise your hand if you like tiramisu. Now, I assume you all raised your hands because why wouldn’t you? What is there not to like about tiramisu? It’s elegant, sophisticated, impressive, easy, delicious, moist (if I may use that word), and has lots of different elements. Not to forget, the flavours are simple yet complex. Heck yeah!

On another note, this is actually a remake of a VERY old recipe of mine (maybe two years old), but I changed the recipe quite a lot and it turned out so so darn delicious, it deserved a completely new post. However, there’s one thing I’m slightly ashamed of. I added bitter almond aroma, which I found at my local supermarket, to the cream filling. Even though bitter almond is not a traditional flavour in tiramisu, it still was so gosh darn scrumptious in the cream, I just had to share my little experiment with you! Of course, it’s not essential to the dish, however, if you have some bitter almond aroma laying around, try adding it to the cream. You will not be disappointed!

Hmmm… What more is there to say about this absolutely amazing recipe more than saying that it is simply and utterly divine? Well, I’ll end with telling you that I made this for when my two older brothers, who don’t live at home, came home over the weekend. Not only was it approved by everyone, even the slightly picky one of my brothers, it was basically devoured. Enough talking, I think you’ve gotten the idea. Enjoy!

1 Aktion shot komprimeradIMG_1354-7IMG_1315-2IMG_1322-3IMG_1324-4IMG_1326-5IMG_1343-6IMG_1382-8

Tiramisu GIF.gif

 

Of course, I made a GIF for this recipe. I don’t know why I am so obsessed with making GIF:s, but hopefully you enjoy them as much as I enjoy making them.

Authentic Tiramisu

Serving: 8-10 servings

Ingredients

For the cake (for vegan use this recipe without the topping)

  • 1,5 dl / 2/3 cup minus 1 tbsp milk of choice
  • 160g pitted dates
  • 1/2 tsp vanilla essence/extract
  • 3 organic, free range eggs*
  • 100g / 3,5 oz flour of choice (I used whole grain spelt flour)
  • 2 tsps baking powder
  • A pinch of salt

For the cream

  • 200g / 7 oz cashews, soaked overnight or for at minimum two hours in warm water
  • 2 dl / 3/4 cup milk of choice
  • A couple of pitted dates or sweetener to taste
  • 1/2 tsp vanilla extract
  • A hearty pinch of salt
  • Optional and very non-traditional, but very delicious, a splash of bitter almond flavouring
  • Approximately 2,5 dl / 1 cup of SUPER strong brewed coffee (Don’t skimp on the coffee, it’s an essential part of the dish)
  • Cocoa powder for topping

Directions

The cake

  1. Preheat the oven to 175ºC / 350ºF and prepare a cake pan. My cake pan was 25x25cm / 10×10 inches.
  2. Blend the milk, dates and vanilla completely smooth in a blender, food processor or in a separate bowl using a hand mixer. Mix the dry ingredients, except for the baking powder, separate in a large bowl. Add the date mixture to the dry ingredients and mix until combined.
  3. In a separate bowl, whip the eggs as hard as you can, until only foam remains. Just before you start folding in the eggs, incorporate the baking powder to the eggless batter. Fold the eggs into the batter, be careful as you want the cake to be as fluffy as possible! (I have over-mixed batter a few times and the result always ends up rather weird in texture)
  4. Transfer the batter to the prepared cake pan. No, you’ve not done anything wrong. The cake should be very thin, about 1,5 cm / 1/2 inch. Bake the cake for 17-22 minutes or until you can insert a toothpick and it comes out clean. Let cool.

The “mascarpone” cream

  1. Add the cashews and half the milk to a high speed blender. While slowly adding the rest of the milk a little bit at a time and stopping to scrape every once in a, mix until you get a completely smooth, nice, and thick cream.

The assemble

  1. Chose a serving dish/dishes of choice. For example you could use a lasagne dish, casserole dish or small glasses for individual portions. Cut the cake into suitable shapes and sizes depending on your dish. I sliced my cake like bread into 2,5 / 1 inch thick slices.
  2. Pour the coffee onto a medium-sized plate. Dip each side of your cake pieces for around 1-2 seconds, until fully soaked, but not for so long so the slices stars to fall apart.
  3. Line the bottom of your dish with coffee soaked cake. Spread a nice layer of cream onto the cake layer. Repeat until you’ve used all the cake and cream finnishing with a layer of cream. Lastly, dust cocoa powder until ontop completely covered. Let set in the fridge for at least 1 hour to let the flavours set. Serve and enjoy!

NOTE *I have once tried substituting the eggs with 3 tbsp milled flax+5tbsp hot water mixed as a flax egg and 4 tbsp aquafaba (chickpea water) whipped and the flavour was fine, but the texture was a bit odd. So I suggest making this cake instead

Follow:
Share:

3 Comments

  1. Isabel
    2019-03-16 / 18:26

    Can I change the cashews for something else? I can’t eat them because of allergy. Thanks!

    • 2019-03-16 / 18:49

      Hi Isabel! Hmm… That is a slightly tricky swap to do. You maybe could substitute the cashews for hemp seeds, but I’m not entirely sure how they would blend and their taste can sometimes take over a little bit. Maybe coconut cream would work too, but I am not sure. I hope I was to at least some help.

Leave a Reply

Your email address will not be published. Required fields are marked *


Looking for Something?