- List Of Ingredients
- raw cacao powder for dusting
- For the Lady Fingers
- 2 large eggs
- 130 ml almond milk
- 2 teaspoons pure maple syrup
- 1 teaspoon vanilla bean paste or pure vanilla extract
- 170 g apple sauce
- 200 g coconut sugar
- 4 teaspoons baking powder
- 1 teaspoon sea salt
- 2 cups (300 g) oat flour
- For the Vanilla Bean Cream
- 2 large eggs
- 25 g cornflour
- 4 teaspoons vanilla bean paste or pure vanilla extract
- 1 teaspoon pure maple syrup
- 1 cup (250 ml) almond milk
- 200 g mascarpone, at room temperature
- For the Coffee Sauce
- ½ cup (125 ml) strong coffee, at room temperature
- ½ cup (125 ml) apple juice
Preheat the oven to 180°C (160°C fan/gas 4) and line two baking trays with baking paper.
To make the ladyfingers, whisk the eggs, almond milk, maple syrup and vanilla together in a large bowl. Add the apple sauce and the coconut sugar and whisk to combine again. Place the oat flour, baking powder and salt in a separate bowl and mix until well combined. Add the oat mixture to the egg mixture, then fold together until a light and fluffy batter forms. Leave the batter to rest for 10 minutes.
Scoop the batter into a large piping bag and pipe 8 cm long lines onto the lined baking trays until all of the mixture has been used. Ensure that you leave 2 cm between each line to allow room for spreading during baking. Bake in the oven for 15 minutes or until firm when tapped. Transfer to a wire rack and set aside to cool.
To make the vanilla bean cream, fill a large saucepan with water over medium heat and bring to a simmer. Place a heatproof bowl on top of the saucepan. Add the eggs and cornflour and whisk to combine. Add the vanilla, maple syrup and almond milk and whisk to combine again. Cook for a further 10 minutes or until thickened, whisking constantly. Ensure that you do not overcook the mixture as this will cause the eggs to curdle.
Pour the egg mixture into a bowl and set aside to cool. Once completely cooled, add the mascarpone and mix until well combined.
Line a 16 cm × 10 cm loaf tin with cling film, leaving some overhanging on each side. Set aside.
To make the coffee sauce, whisk the coffee and apple juice together in a shallow bowl. To assemble, dunk both sides of the ladyfingers into the coffee sauce and layer on the bottom of the slice tin. Spread an even layer of vanilla cream over the ladyfingers. Repeat the layers again until the tin is filled and all of the ladyfingers and vanilla cream have been used. Cover with cling film and place in the refrigerator to set overnight.
Use the overhanging cling film to remove the tiramisu from the tin, then flip it over onto a serving dish. Gently peel off the remaining cling film and dust with cacao powder. Cut into slices and serve.