Mel Christensen

Mel Christensen

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The Best Ever (Paleo!) Tiramisu -

Photo: Well in a few hours I'm jumping on a plane and heading to another part of the world and, as such, my kitchen will be closed for the next 10 days. So, with the kitchen closed I have decided to open up the archives. Over the next week or so I would like to share with you my absolute favorite "tricked up treats" to date. My first offering is probably my favourite (I never was very good at saving the best 'til last!) ... Here it is: Tiramisu like you've never tasted. Rich & creamy custard contrasting with that delicately light Genoese sponge... And miraculously it's free of dairy, gluten, and refined sugar! This was probably the dish that proved to me that we CAN have it all. Who wants to see that recipe? You "like"???

Well in a few hours I’m jumping on a plane and heading to another part of the world and, as such, my kitchen will be closed for the next 10 days. So, with the kitchen closed I have decided to open up the archives. Over the next week or so I would like to share with you my absolute favorite “tricked up treats” to date. My first offering is probably my favourite (I never was very good at saving the best ’til last!) … Here it is: Tiramisu like you’ve never tasted. Rich & creamy custard contrasting with that delicately light Genoese sponge… And miraculously it’s free of dairy, gluten, and refined sugar! This was probably the dish that proved to me that we CAN have it all. It’s truly amazing – and worth every second of the effort involved in putting it together.  A nice little kitchen project for the coming weekend perhaps ???  Enjoy!!

 

Pale-OMG Tiramisu
*Adapted from thepaleomom.com

 

Ingredients (Sponge):
o 8 large eggs, separated and room temperature
o 2/3 cup Xylitol or Stevia (separate into two lots as per method)
o 1 ½ tsp vanilla extract
o ¼ cup coconut flour, sifted
o ½ cup blanched almond flour (you can make this by processing almonds at high speed in a good food processor)

1. Prepare a 12”x18” rimmed baking tray by lining with baking paper and heavily greasing the wax paper with coconut oil. Preheat oven to 180C.
2. Blend Xylitol or stevia in a blender for 1-2 minutes, until it’s a fine powder.
3. In the large bowl of a standing mixer, beat egg whites until soft peaks form. Add 1/3 cup sugar gradually and continue to mix until stiff peaks form.
4. In a separate, small bowl, beat egg yolks with the remaining 1/3 cup sugar and vanilla until thick. Whisk in coconut and almond flour.
5. Fold yolk mixture into egg mixture, being careful not to lose too much volume, until incorporated.
6. Spread batter out onto prepared baking tray. Take the time to spread the surface evenly and into the corners.
7. Bake for 16-17 minutes, until top is just starting to turn golden brown.
8. Remove cake from oven and immediately invert over a couple of wire cooling racks. Carefully peel off the wax paper. Let the sponge fully cool on the wire rack.

Ingredients (Cream Layers):

o 1 can full fat coconut milk
o 4 egg yolks
o 1/2 cup arrowroot powder (AKA Tapioca Flour)
o 1/4 cup agave nectar (or maple syrup/honey)
o 1/4 cup coconut cream
o 1 Tbsp coconut oil
o 1 Tbsp lemon juice
o 2 Tbsp cognac (or preferred liqueur)
o 60g unsweetened chocolate, grated or pre-melted (I used “Well Naturally” Dark chocolate – Orange flavour)
o 1 Tbsp vanilla

1. Combine coconut milk, egg yolks, agave nectar, arrowroot powder, coconut oil/cream and lemon juice in a large saucepan and whisk together.
2. Then put the saucepan on the stovetop and heat over medium-low heat, whisking constantly. (DO NOT take your eyes off it for a second or it will go lumpy!) – You want to heat until just before boiling point. The cream will start to steam slightly and then start to thicken. Once it becomes thick and gooey, remove from heat (takes 7-8 minutes if you put it on a preheated element).
3. Pour into two bowls, 1/3 in one bowl (this is about 3/4 cup) and 2/3 in another (about 1 1/2 cups).
4. To the 1/3 bowl, stir in the grated chocolate and vanilla until melted and fully incorporated. To the 2/3 bowl, stir in cognac until fully incorporated. You can let the cream cool and whip in a standing mixer for a lighter texture, or just layer with the sponge as is.

 

Construction:

o Pre-prepared sponge
o chocolate and cognac cream
o 1 1/4 cup strong coffee (a good espresso is ideal), cooled
o 3 Tbsp Amaretto Liqueur
o unsweetened cocoa powder for dusting
1. Cut the cooled sponge into four equal pieces (you can either do a long rectangle or a wider, shorter one, up to you).
2. Place the pieces of sponge back on the rimmed baking sheet. Mix coffee and amaretto and pour over the entire sponge, making sure not to miss any! (Alternately, you can douse each layer as you assemble the tiramisu).
3. On your serving plate, carefully move over one piece of coffee-soaked sponge. Spread half of the cognac cream over the top (the cream is actually easier to spread either warm or cooled and whipped; cooled and not whipped is the hardest to spread). Place another coffee-soaked sponge layer on top. Spread out the chocolate cream. Add another layer of cake. Spread out the rest of the cognac cream. Place the last layer of cake.
4. Just before serving, dust the top generously with unsweetened cocoa powder.
5. Enjoy!