We’ve created a totally free-from, deliciously creamy Tiramisu, just for you! And there’s even a corker of a giveaway in time for Father’s Day too!
We’re spoilt for choice when it comes to puddings, there are so many delicious options available! But when it comes to free-from choices, the options are somewhat limited. It can be hard to find good alternatives, or get substitutions to work.
So, how about if I told you that I’ve got a brand new, absolutely delicious recipe based on a classic all ready for you to try?
And not only that, we’ve teamed up with our lovely friends at Perkulatte to bring you an amazing giveaway in time for Father’s Day!
Sounds good doesn’t it!
Now, this recipe is the perfect pudding for a Father’s Day meal, and one that is always a firm favourite in most houses.
This one has been tried and tested on Mr Intolerant G, and it passed with flying colours – in fact, it was a huge hit!
It is totally free-from, but manages to retain the delicious creamy centre, coffee infused sponge base, and delightfully light chocolate topping.
I give you my version of Tiramisu!
You will need:
• 1 chocolate fudge brownie cake – cut into squares (see here for my recipe)
• 1 pack of dairy-free creamy cheese
• 2 tbsp icing sugar
• 1 tsp good quality vanilla extract
• Left over coffee (such as Perkulatte filter coffee)
• 1 tsp whiskey (optional)
• Cocoa powder to dust
Method:
Cut the chocolate fudge brownie cake into 5cm x 5cm squares and then split the squares in half to create layers.
In a bowl, add the dairy-free creamy cheese, icing sugar and vanilla extract and beat until well combined and smooth.
Place the mix into a piping bag and set aside until you are ready to assemble to tiramisu.
In a small bowl, mix the left over coffee with the whiskey.
Take 1 layer of chocolate brownie cake and place in your serving dish/glass.
Pour 2 tsp left over coffee over the cake so it is absorbed.
Pipe the creamy cheese mix to cover the chocolate cake, then cover with another layer of chocolate cake.
Pour 2 tsp left over coffee mix over this layer of cake, before piping the creamy cheese mix to cover, and then lightly dust with cocoa powder.
Repeat until you have 4 portions.
Cover and leave in the fridge until you are ready to serve.
Enjoy!
***COMPETITION TIME***
Struggling to find the perfect present for a father who has everything? How would you like to win this wonderful present in time for Father’s Day? The prize includes:
• 3 months subscription of Perkulatte Artisan Coffee
• A special iced biscuit with ‘Dad’ from Honeywell Bakes
• A personalised keyring from Lydia Designs
It’s the perfect choice for any father who has everything, but you still want to spoil, and a wonderful prize for a lover of coffee!
All you have to do to be in with a chance of winning is to answer this simple question by commenting on this blog post:
QUESTION: Perkulatte’s Columbian Inza coffee is grown in the Tierradentro region, but how many people live in this region?
Head to www.perkulatte.com for the details and be sure to let us know your answer!
HOW TO ENTER
The prize will be sent out to the winner in time for Father’s Day on 19th June 2016!
Good Luck!!
There's more!
Perkulatte are offering our lucky readers 10% off any purchases made from now until 30th June 2016. Simply head to www.perkulatte.com to choose which products you want to purchase, and then type the following code in at checkout:
LOVECOFFEE10
Comments
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I fridging love the recipe by the way I really don't know why I haven't thought about using dairy free or lactofree soft cheese to add the creaminess to a dessert. I am so happy and going to make some lovely cakes/desserts
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