Non-dairy tiramisu

Non-dairy tiramisu

By
From
Cooking from memory
Serves
8-10
Photographer
Mark Roper

With the Italian occupation of Libya in 1911 many Italian dishes were adapted. The use of nuts and parve cream is an interesting variation. Tiramisu can be made a few days in advance. However, the cream should be applied on the day of serving.

Ingredients

Quantity Ingredient
6 egg yolks
1/2 cup sugar
200g ground almonds or walnuts
120g instant coffee
2 cups boiling water
300g thin sponge finger biscuits
400ml parve cream
1/2 cup caster sugar
150g dark chocolate, grated

Method

  1. Beat the egg yolks, sugar, almonds and 2 tablespoons of coffee to form a thick paste. If the paste is too thick to spread, add a little cold water.
  2. Combine the remaining coffee with boiling water and allow to cool. Quickly soak the biscuits in the coffee and arrange them along the bottom of a 24 cm square dish. Spread the nut mixture over the biscuits and top with another layer of coffee-soaked biscuits.
  3. Whip the cream with sugar to form soft peaks. Spread the cream over the top of biscuits and top with grated chocolate. Refrigerate and serve.
Tags:
Jewish
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