A recipe for Valentine’s Day or any time of the year you want to treat yourself!
***See recipe below
When you don’t have a lot of time, this is a great alternative to the traditional Tiramisu recipe. It’s vegan, gluten free AND very indulgent!
I hope you enjoy you gorgeous people!
**Chocolate Custard ‘Tiramisu’
In a medium saucepan, add 2 cups soy milk and thoroughly whisk in 1/3 cup cornflour.
Stir through ½ cup sugar and ½ cup vegan butter or margarine. Add a dash of vanilla if you like.
Heat over a medium heat until butter is melted and sugar is dissolved. Continue to stir often until it thickens. Lower the heat. If you like your desserts spiked, stir through a dash of coffee or hazelnut liqueur (like Tia Maria, Kahlua, Frangelico or Nocello).
Take off the heat and whisk through ¼ cup vegan chocolate hazelnut spread. Allow custard to cool a little.
Dip vegan biscuits (I like to use 1 packet of gluten free arrowroot style) into 3/4 cup freshly brewed espresso coffee that has been cooled. Dip each biscuits for 3-5 seconds, to soak up the coffee. Add a layer of dipped biscuits onto the bottom of a serving dish (usually 2-3 biscuits). Then add a layer of the choc-hazelnut custard. Add another layer of biscuits dipped in coffee. Then a final layer of custard.
Garnish with fruit, drizzle extra chocolate spread or grated chocolate.
You can serve the dessert immediately, or allow to set in the fridge for 1-2 hours. Better yet, allow to set overnight.
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