Aphrodite’s Golden Sunrise Tiramisu

Allergens

Soy (if using soy-based vegan ladyfingers)

Ingredients

• 2 cups almond milk 1/2 cup coconut cream 1 teaspoon vanilla extract 3 tablespoons coconut sugar 2 tablespoons cornstarch 1/4 teaspoon salt 1 cup strong brewed coffee, cooled 1 teaspoon pure almond extract 1 cup dairy
• free chocolate chips 1 package (12 oz) vegan ladyfingers Cocoa powder for dusting

Instructions

1. In a saucepan, combine the almond milk, coconut cream, vanilla extract, coconut sugar, cornstarch, and salt. Whisk until smooth. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool for 5 minutes.
2. In a separate bowl, mix together the cooled brewed coffee and almond extract.
3. Dip the vegan ladyfingers into the coffee mixture briefly, just enough to moisten without becoming soggy. Arrange a layer of moistened ladyfingers at the bottom of a 9x13 inch dish or individual serving glasses.
4. Pour one third of the cooled custard over the ladyfingers, spreading it evenly. Sprinkle one third of the dairy free chocolate chips on top. Repeat for another two layers.
5. Refrigerate the tiramisu for at least 4 hours or overnight to allow the flavors to meld and set.
6. Before serving, dust with cocoa powder using a fine mesh sieve.

Chef’s Insight

Allow the custard to cool completely before layering it with the moistened ladyfingers and chocolate chips.

Notes

This recipe is vegan and can be made gluten-free by using gluten-free vegan ladyfingers.