The reason people fly to Japan might not necessarily be tiramisu, but sometimes you just find an inspiring creation on your plate where you least expect it. This is my version of a tiramisu trifle that I stumbled upon at a tiny place in Tokio, and it’s amazing orange note followed me the whole flight back home …
FOR 2 SERVINGS YOU NEED:
1 cup flour (120 g)
1/3 cup sugar (75 g)
1/4 cup oil (60 ml)
1 tsp baking powder
1/4 tsp salt
juice of a big organic orange (keep 1 tsp juice and the peel for the cream)
maybe some sparkling water
1/4 cup coffee (60 ml), maybe a little more
1/4 Tasse Kahlua* or other coffee liquor (60 ml), maybe a little more
1 can of coconut milk (13,5 oz/ 400 ml), full fat, cooled for at least 2 hours, NOT shaken)
2 tbsp powdered sugar
1/3 cup vegan cream cheese (80 ml)
1 tsp orange juice
grated orange peel
1/4 tsp vanilla
pinch of salt
2 tbsp cocoa powder
grated dark chocolate
WHAT TO DO:
Put coconut milk can in the fridge for at least two hours.
Grate orange peel with a zester* (only the orange part, the white layer tastes bitter) and squeeze orange.
Preheat oven to 350°F (175 °C). Combine flour, sugar, oil, baking powder, salt and orange juice in a bowl and mix just until combined, add a little sparkling water if more moisture is needed. Pour dough into a lightly greased small baking form*. Bake about 40 Minutes and let cool off.
Make coffee and let it cool off, too.
Put only the solid part of the coconut milk in a bowl and whip.
Then add cream cheese, powdered sugar, salt, orange peel, orange juice and vanilla. Combine well.
Break cake into a bowl. Mix coffee with coffee liquor and pour over cake. Add a little more coffee and coffee liquor in case the mixture seems to dry.
Now put some of the cake mixture in two glasses, cover with cream and cocoa powder.
Repeat and garnish with grated chocolate.
Refrigerate for a few hours and take out about 10 minutes before serving.
MY TUTORIAL
https://youtu.be/t56jqef2kBY
PRINT RECIPE
Ingredients
- 1 cup flour (120 g)
- 1/3 cup sugar (75 g)
- 1/4 cup oil (60 ml)
- 1 tsp baking powder
- 1/4 tsp salt
- juice of a big organic orange (keep 1 tsp juice and the peel for the cream)
- maybe some sparkling water
- 1/4 cup coffee (60 ml), maybe a little more
- 1/4 Tasse coffee liquor (60 ml), maybe a little more
- 1 can of coconut milk (13,5 oz/ 400 ml, full fat, cooled for at least 2 hours, NOT shaken)
- 2 tbsp powdered sugar
- 1/3 cup vegan cream cheese (75 g)
- 1 tsp orange juice
- grated orange peel
- 1/4 tsp vanilla
- pinch of salt
- 2 tbsp cocoa powder
- grated dark chocolate
Instructions
- Put coconut milk can in the fridge for at least two hours.
- Preheat oven to 350°F (175 °F). Combine flour, sugar, oil, baking powder, salt and orange juice in a bowl and mix a soft dough, add a little sparkling water if more moisture is needed. Pour dough into a lightly greased small baking form. Bake about 40 Minutes and let cool off.
- Make coffee and let it cool off, too.
- Put only the solid part of the coconut milk in a bowl and whip. Then add cream cheese, powdered sugar, salt, orange peel, orange juice and vanilla. Combine well.
- Break cake into a bowl. Mix coffee with coffee liquor and pour over cake. Add a little more coffee and coffee liquor in case mixture seems to dry.
- Now put some of the cake mixture in two glasses, cover with cream and cocoa powder. Repeat and garnish with grated chocolate.
- Refrigerate for a few hours and take out about 10 minutes before serving.
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