CAFFEINE-FREE VEGAN TIRAMISU

Do you like tiramisu? Try this sophisticated recipe that's rich, full of flavor and very tasty, but contains no eggs, dairy, coffee or chocolate! You will enjoy the favorite tiramisu experience without worrying about ingredients that will harm your body. Serve this lovely cake for dessert at your next family or friends gathering or special occasion.

Ingredients:

Swamp:

• 2 cups of gluten-free oat flour ;
• 1 cup of almond flour ;
• 1 cup of coconut sugar ;
• 1 tsp baking powder ;
• 1 tsp bicarbonate of soda ;
• 1 tsp vanilla powder or alcohol-free vanilla extract;
• 1 ⅓ cup unsweetened almond milk;
• ⅓ cup unsweetened applesauce .

Mascarpone cream:

• 2 ½ cups of cashews , soaked for 1 hour in hot water;
• 1 cup of coconut cream;
• ½ cup of maple syrup ;
• 1 tsp vanilla powder or alcohol-free vanilla extract;
• 3 tbsp freshly squeezed lemon juice.

Topping:

• ½ tsp. chaga extract ;
• ½ cup hot water.

Topping:

• 2 tbsp. carob flour ;
• ½ tsp. chaga extract .

Method of preparation:

Preheat the oven to 180°C. Line two small baking trays (about 20 cm) with parchment paper.

Mix the oat flour , almond flour , coconut sugar , baking powder , baking soda and vanilla in a medium bowl. Mix well and set aside.

In a jug or bowl, mix the almond milk and applesauce . Mix well, then add to the dry ingredients and mix until smooth.

Pour into the prepared pans and bake in the oven for 20 to 30 minutes. You can also bake in one pan, but the cooking time will increase to 40 to 50 minutes. Allow the marshmallows to cool for 5 minutes while still in the pan, then remove and cool completely. When cool, cut both marshmallows into oblong pieces about 10cm long and 2cm wide.

While the marshmallows are cooling, combine all the custard ingredients in a high-speed blender and blend until very smooth. Taste and sweeten if necessary.

Pour hot water over the chaga to make the cake topping.

Arrange a layer of sponge cake pieces in the bottom of a cake pan or similar dish. Drizzle or brush lightly with the chaga tea on top. Spread about half of the cream evenly over the sponge pieces. Repeat with another layer of marshmallow pieces, chaga tea and cream. Cover the tray and leave it in the fridge for at least 4-5 hours, preferably overnight.

Lightly sprinkle with carob flour and chaga powder before serving. Enjoy your meal!