Sticky toffee tiramisu
I FINALLY got my hands on some Chamberlain Coffee, and it really is some of the best coffee I’ve had.
Here’s me combining 2 of the best desserts to ever exist.
Recipe, makes 1 tall cup;
THE CAKE
2 tbsp oat/ almond flour
2 tbsp wholemeal self raising flour
1 heaped tbsp sugar
1/4 tsp baking powder
1 egg
50g chopped dates
1 tbsp your date soak
Just less than 1/4 cup milk
THE DATE SOAK
150g soft dates (I used zamli)
1 1/2 cups coffee (I used pre made cold brew)
THE CREAM
300g yogurt
2 tbsp syrup/ equivalent sweetener of choice
Milk to thin the yogurt to spreadable cream consistency
Splash of vanilla
Method
First, make your date soak (this is what will be used instead of coffee to soak into the sponge).
Add 150g pitted dates to a microwave safe bowl, add a splash of water & cover with a plate
Microwave for 1-2 minutes, until the dates have softened
Add your dates and brewed coffee to a blender and blend until smooth - it should be quite runny
Make your cake - add your dry ingredients to a mixing bowl, mix well, then add your egg, the date soak, and milk
Add a pinch of salt and your dates, mix well, then add to a microwave safe silicone cake mould, or flat bowl, and microwave for 2-3 minutes, until risen & it springs back to the touch
Leave your cake to cool slightly, then mix together your cream ingredients & adjust to taste
Once your cake is slightly cooler, tip it out onto a board, then use your serving glass/ dish to cut out 3-4 shapes
Once everything is ready, add 2 tbsp your cream to the bottom of your serving glass/ dish, spreading across the bottom
Add 1 of your cake cut outs, prick the top with a fork all over, then add 2 tbsp your date soak, then add 2-3 tbsp more yogurt, spreading evenly
Repeat until you’ve used all your cake cut outs, ending with a layer of your cream
Sprinkle with cocoa powder, and leave to set in the fridge for atleast 30 mins
Notes + Variations:
Use any coffee you want, but make sure it’s long - use Americano rather than espresso for the date soak.
