Hello everyone! It’s been a while since my last blog post – over a month, and the two posts I had lined up to go live have been delayed, mainly due to me coming down with flu amidst this whole COVID-19 situation we find ourselves in. I am getting better, but in order to prevent spreading the flu or sending out the wrong message, today’s post is recycled from an old Facebook Note (remember those? It took me a long time to find the notes section and to do that I had to use the browser version of Facebook).

So, today happens to be World Tiramisù Day! Hooray! Except if you’re gluten and dairy free! Well, I have this recipe I adapted using shop bought gluten free savoiardi biscuits – I will create a blog post for a recipe one day when I’m healthy again – and so here I share it with its original photo as well.

Ingredients:

• 1 packet gluten free Savoiardi biscuits
• 2 cups freshly brewed coffee
• 1tsp strawberry essence or 1T liqueur if desired
• 5T icing sugar
• 5T non-dairy spread, such as Nuttelex
• 3T well-drained silken tofu
• 1 banana
• Cocoa powder for dusting
• Extra banana and strawberries for decoration

Method:

1. Cream together icing sugar and butter in a large bowl while making the espresso.
2. Pour espresso into a wide, shallow bowl with the strawberry liquer/essence and stir.
3. Add the tofu and a banana to the creamed butter and sugar and beat on high speed until a smooth consistency – or close to smooth.
4. Start by lightly soaking savoiardi individually in the coffee mixture and place sugar-side down in a ceramic dish to cover the base.
5. Spread a layer of the banana/tofu mixture on top of the biscuits and then sprinkle generously with cocoa powder.
6. Then repeat the process layering the biscuits in the opposite direction to the bottom layer (to help it keep its form when serving) with the sugar-side facing up.
7. Spread the top with the remaining banana/tofu mixture and again, sprinkle generously with cocoa powder.
8. Slice a banana and some strawberries and place in desired form on top of the tiramisù.
9. Cover with cling film and refrigerate for at least 6 hours (I prefer to leave it overnight).
10. When time to serve, use an egg-flip to cut into the tiramisù and lift out in desired shapes. This tiramisù holds its form well when chilled and is delicious! Enjoy :o)