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Praliné Tiramisu cups

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These Praliné Tiramisu Cups have all the layers of the best Italian dessert, in individual serving size. It’s the perfect light and easy dessert to prepare ahead and keep in the fridge. It’s naturally gluten and dairy free.

Ingredients

Cream

  • 100 g cashews
  • 200 g silken tofu
  • 80 g dairy-free yogurt
  • 3 tbsp agave syrup (40g)
  • 3 tbsp coconut oil, melted (40g)
  • 2 tsp vanilla extract
  • 1 pinch of salt

Genoise

  • 1/4 cup plant based milk (60ml)
  • 100 g dairy-free yogurt
  • 2 tbsp neutral flavored oil
  • 30 g cane sugar
  • 60 g brown rice flour
  • 40 g hazelnut powder (meal)
  • 20 g cornstarch
  • 6 g baking powder
  • 1 pinch of salt

Praliné sauce

  • 40 g hazelnut butter
  • 40 g maple syrup 
  • 10 g cocoa powder
  • 40 ml brewed coffee

Tiramisu

  • Brewed coffee to soak the genoise
  • Roasted hazelnuts

Instructions

Cream

  1. First prepare the cream. Soak the cashews in hot water for 20 minutes to soften.
  2. Rinse and drain the soaked cashews, and add in a blender with the silken tofu, yogurt, agave syrup, vanilla and salt. Blend on high speed until perfectly smooth and silky.
  3. Then add the melted coconut oil and blend on high speed for 1 minute to incorporate and emulsify the cream. 
  4. Transfer the cream to a pastry piping bag and keep in fridge for at least 2 hours to firm up.

Genoise

  1. Meanwhile, prepare the genoise. Preheat the oven to 350F / 180°C and line one large rectangle baking tin with parchment paper. You can also spread the genoise directly on a baking mat if you prefer.
  2. In a large bowl, mix together the milk, yogurt, oil and sugar. Whisk until smooth and fully combined.
  3. Then sift in the dry ingredients: flour, hazelnut powder, cornstarch baking powder and salt. Mix to incorporate the dry ingredients to the wet, just until a smooth batter forms. Be careful not to over-mix for a airy and fluffy genoise!
  4. Pour the batter into the prepared tin (or directly on the baking mat) and spread in an even layer. Smooth the surface with a spatula. Bake for 12 minutes or until the genoise is set and a toothpick comes out clean.
  5. Remove from the oven, place on a cooling rack and cover with a clean wet towel. Leave the genoise to cool completely.

Tiramisu assembly

  1. Make the praliné sauce. Add the hazelnut butter, maple syrup and cocoa powder to a bowl and mix to combine into a paste. Then add the brewed coffee and mix to incorporate and get a smooth sauce.
  2. Prepare the brewed coffee with the method of your choice, and pour it in a plate large enough to soak the genoise.
  3. Using a round cookie cutter the size of your jars, cut off 8 equal discs from the genoise.
  4. For one tiramisu cup: soak one disc of genoise in the brewed coffee and place in the bottom of a jar. Then add a layer of cashew cream on top using the piping bag. Pour the praliné sauce on top. Repeat the previous step with an other disc of soaked genoise, layer of cream and finish with a drizzle of praliné sauce. Garnish with roasted hazelnuts. Repeat the process for the remaining jar.
  5. Store the tiramisu cups in the fridge for at least 1 or 2 hours to firm before to enjoy.

Notes

  1. Storage: cover the tiramisu cups with plastic wrap and keep in the fridge for up to 3 days.
  2. You can use the method of your choice to brew the coffee. You can make a double espresso using a coffee machine and lengthen with water. Or hand brew the coffee using a slow coffee method.

Find it online: https://earlybrawd.com/praline-tiramisu-cups/