Tirawmisú pots

The first tiramisú recipe I published, and actually the only one, was many many moons ago (back in december 2012!). It's one of my all-time favorite desserts and I thought it was about time to make an improved and different version, with prettier pictures and all cause luckily I've learnt a lot about food photography over the years. It makes me feel kinda proud of myself, and sometimes ashamed (coz you know how damn perfectionist I am), to look back at old pictures and see there's a big evolution.

Well, so like almost all of you I'm in a Christmas baking (and shopping) frenzy but I needed a break from the oven and try something raw; you know, when I've been cooking and baking a lot I suddenly crave for the freshest and most natural recipes.

If you are tired of turning on the oven and want a nice dessert that looks super cute to wow your guests during the holidays this is your recipe! Depending on how big your feast will be you can serve these raw tiramisú pots in smaller or bigger cups, jars, or whatever you fancy. I recommend to use small glass jars so the different layers are visible cause there's nothing better than a dessert that not only tastes great but is also eye-catching. ;-)

When I first tried this recipe it really surprised me that it tastes pretty damn close to the original tiramisú, it's so yummy and creamy and velvety and irresistible! And you know what? It's completely gluten-free! (Sorry to all my buddies out there who were looking for a nut-free recipe...but this one has a LOT of nuts, oops).

Bye for now my pretties, this lady has a lot of work to finish yet and also needs a shower asap!

PS: how's your Christmas spirit this year? Mine constantly changes each day depending on how much work I have. :-p

¡Receta en español aquí!

Tirawmisú
(4 to 6 servings)

Ingredients
- For the cashew "mascarpone" cream:
1 cup raw cashews.
1/2 cup raw macadamia nuts.
3/4 cup unsweetened almond milk.
1/4 cup agave syrup.
2 teaspoons nutritional yeast.
Pinch of pure vanilla powder.
Pinch of pink Himalayan salt.
1 tablespoon coconut oil, solid.
1-2 tablespoons white rum (optional).

- For the walnut coffee crumble:
1 1/2 cups walnuts, roughly chopped.
3 tablespoons pure maple syrup.
2 tablespoons raw cacao powder.
2 teaspoons freshly brewed coffee (optional).

Raw cacao powder, to sprinkle on top.

Notes:

- Don't worry if you don't have enough time to soak the nuts overnight, it'll be enough if you let them rest in warm water for about 1 hour as long as you have a powerful blender or food processor.

- I don't recommend using maple syrup for the cream cause it'll make it look darker.

- The rum is completely optional and if you want to make a 100% raw recipe then you'll have to leave it out. The same goes for the coffee used in the crumble, if you are a purist you can eliminate it but then it won't taste as close as the real tiramisú.

Directions

- Cashew "mascarpone" cream:

Soak the cashews and macadamia nuts in approximately 2 cups of purified water with one teaspoon of salt, overnight. Remember, if you don't have much time you can use warm water to speed up the process.

Drain well the nuts and place them in your food processor (or a powerful blender) with the almond milk. Blend well until you get a smooth cream with no lumps, you might need to stop and scrape the sides of your blender's container a few times. Add in the agave syrup, nutritional yeast, vanilla powder, and salt. Blend again until completely combined and finally add in the coconut oil; the cream should look creamy and smooth.

Transfer to an airtight container, cover the surface with plastic wrap, put the lid on and refrigerate overnight to let the cream set. This is optional, though; you can assemble the cups the same day.

- Walnut coffee crumble:

Place all the ingredients in your food processor and pulse until crumbled. If you have a powerful food processor be careful not to over-process and end up with a walnut paste.

- Assembling:

Alternate different layers of crumble and cream, beginning with the walnut crumble and ending with the cream until you fill all your cups. Decorate with a generous amount of raw cacao powder and refrigerate before serving.