Indulge in this creamy vegan and gluten-free tiramisu, reimagined with juicy pears and rich chocolate. As a seasoned pastry chef, I've perfected this winter warmer to delight your taste buds on lazy weekends.
Ingredients (serves 4)
– 1 pear
– 75 g Jean Hervé milk-free chocolate
– 40 cl liquid coconut cream (from a carton)
– 45 g agave syrup
– 8 gluten-free ladyfinger biscuits
– 10 cl strong coffee
– 1 tbsp liquid vanilla extract
– Cocoa powder, for dusting
1. Peel the pear, remove the core, and blend with the Jean Hervé milk-free chocolate until smooth and creamy. Set aside.
2. Chill the coconut cream, then whip with vanilla extract and agave syrup to firm peaks for a luscious whipped cream.
3. In four individual jars, place half a gluten-free ladyfinger biscuit at the bottom, lightly soaked in coffee. Add half the whipped cream, then the pear-chocolate coulis.
4. Add another lightly soaked ladyfinger biscuit, then top with remaining whipped cream.
5. Dust with cocoa powder using a fine sieve. Refrigerate 4-6 hours or overnight. Serve chilled for the best flavor.
