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Coffee-Free Chai Tiramisu (Gluten Free + Vegan)

7:12 PM



It's nasty outside, but I'm dreaming of gardens. I changed my computer desktop to a sunny field of red and white poppies, dug out the gardening books I (selfishly) gave Tanya for Christmas, had a dream last night (seriously) about the most amazing, edible landscaping complete with lemon trees and even a beehive. Meanwhile outside it's been freezing rain for six hours and will be snowing for another twelve. Our cars are already frozen shut and our house is freezing—Rupert has been cuddled under blankets all day. Please, please let this be the "in like a lion" part of the month; I love the snow, but I'm reaching my quota.

If you and your family are snowed in as well, why not make some tiramisu? It's a delicious mood-changer on days like this, especially served with a fresh pot of coffee or some strong chai. And if you're lucky enough to be out-and-about and snow-free, we suggest you make some anyway. ;)




Prep Time: 15 minutes
yields three 4-inch round pans or one 9x9

Ingredients:

about 24 gluten-free and dairy-free ladyfingers (find that recipe here)
tiramisu whipped cream (find that recipe here)

Dipping Sauce—
1 cup brewed strong chai tea (we steeped 2 teabags in 1 cup water for 15 minutes)
2 tbsp. amaretto (Disaronno Originale Amaretto is almond free; read about that here!)

1. Soak Your Ladyfingers
Stir together your chai and amaretto and pour it into a shallow baking dish. Float your ladyfingers, soaking them until they absorb the liquid. Once they're soft and fat, take them out and put them on a plate. 

2. Stack Your Cake
Line your baking dish(es) with parchment paper or waxed paper. The first layer should be ladyfingers—feel free to overlap them a bit to cover most of the bottom (we used four per layer in our 4-inch springform pans). Add a layer of cream, between 1/4 and 1/2 inch thick—we use an ice cream scoop to plop a bit on, then a cake frosting spatula to spread it out evenly. Repeat, adding one layer of cookies and another layer of cream.



3. Refrigerate, Then Serve
Keep your cake in the fridge until you're ready to serve. Carefully remove the sides of the springform, or use the parchment/waxed paper to lift it out of the pan. Cut and serve!



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