The first thing to do is either bake fingers, using THIS sponge recipe, or biscotti from THIS recipe. Which one you prefer for the tiramisu is a matter of taste. Depends on how much crunch you want. The sponge is much softer.
Coffee cream
Ingredients
2 boxes cream cheese, Violife original
2-3 tbsp yacun syrup
1 cup strong coffee, I use decaf
1 tsp pure vanilla
3 cups whipped oat cream
cocoa powder, for dusting
Method
Make the coffee and let it cool. Whip the oat cream.
Take another bowl and whip the cream cheese to make it a bit softer.
Add the yacun syrup and vanilla and whip until it has no lumps. Then add 2-3 tbsp of coffee and continue whipping until it’s soft and beautiful.
Finally add the whipped oat cream, only half a cup at first and then the rest, but not all at once.
Taste the coffee cream and add more syrup and/or coffee if needed.
You can substitute the syrup with stevia powder, but be sure not to add too much stevia or there’s a danger of it becoming too bitter. You can also substitute the oat cream with coconut cream, but the texture will be a bit different and you can taste the coconut.
Assembling
Pour the rest of the coffee on a big plate.
Arrange the fingers or biscotti on it. If you use biscotti it needs longer time to soak.
First comes a layer of fingers or biscotti, then a layer of coffee cream, followed by the second layer of fingers or biscotti and finally more coffee cream.
Dusting cocoa powder over is a must.
You can use a small, clear baking dish like on the photo above, or glasses.
Note that it’s also nice to shave some dark chocolate in between layers. Also – I’m not forbidding you to add a tiny bit of coffee liquor to the coffee.
Merry Christmas 🎅🎄✨
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