There are so many baking recipes that have become a yummy blending into drinks. There Tiramisu, a well- known Italian pastry, is experienced in a maneuvering of lavish and sweet flavors. Here is a recipe that is simple, easy and has the perfect zest for your coffee moment.
No green seaweed this time, but agar, an ingredient you may have heard about before — and may even have used. Agar, or agar-agar, is a thickener that works similarly to gelatin, but it’s plant-based: made from seaweed.
Once you have gotten the hang of how to apply agar in your cooking, you will no doubt begin to value this versatile and useful thickener. It’s especially useful for whipping up mousses and crèmes, particularly this delicious coconut mousse, dressed as a fashionable tiramisu.
- 10 Medjool dates, pitted
- ½ cup (125 ml) strong, freshly brewed coffee (from grounds preferred)
- 2 and 1/3 cups (550 ml) coconut milk
- ¹/3 cup (80 ml) maple syrup
- Zest of ½ lemon
- 2 tablespoons (15 g) agar powder
- Splash of water
- 1 teaspoon vanilla powder (or the seeds of 1 bean)
- Pinch of salt
- 8 (round) whole wheat tea biscuits, crumbled
- Cocoa powder, for garnish
- Soak the dates in the coffee for 10 minutes.
- Combine the coconut milk, maple syrup, and lemon zest in a saucepan over low heat.
- In a small bowl, add a splash of water to the agar and, while stirring, pour the emulsion into the coconut mixture. Increase the heat a little and bring to a boil while stirring continuously. Lower the heat again and partly cover with a lid. Let simmer for 10 minutes, stirring occasionally to prevent it from curdling or sticking to the pan. Remove from the heat, allow to cool, and set aside in the fridge for at least 1 hour.
- Place the coffee, dates, vanilla powder, and salt in the food processor and puree until thick and smooth.
- Once the coconut mousse has stiffened completely, remove it from the fridge. Process it with an immersion blender until smooth and creamy.
- To assemble, add a scoop of coconut mousse to a small glass, sprinkle with some biscuit crumbs, and top with a scoop of the date-coffee sauce. Repeat. Another scoop of mousse, some biscuit crumbs, and another scoop of sauce on top.
- Finish by adding one final small scoop of mousse, then dust with some cocoa powder.
- Allow the tiramisu to stiffen in the fridge for at least 15 more minutes before serving.