Mexican Tiramisu - Chef Recipe by Raymond Chi
A Mexican twist on traditional tiramisu, with mascarpone, coffee-soaked corn cake and Anejo tequila,...
1 cup each of unsalted walnuts and Brazil nuts, soaked in filtered water overnight
4 dates, soaked in 1½ cups filtered water for a few hours
½ tsp freshly grated nutmeg
3 cups cashew nuts, soaked in filtered water overnight, then drained
150 ml maple syrup
1 tbsp psyllium husks
1 tbsp lecithin granules (non GM)
Juice of 1 lemon
1 vanilla bean, split in half lengthways and seeds scraped
Grated zest of 2 lemons
Pinch of sea salt
150 ml coconut oil
2 cups mango flesh, blended
For the base, drain the nuts and dates, reserving the soaking liquid from the dates.
Combine the nuts, dates and nutmeg in a food processor and blitz until smooth.
Press into the base of a 23-cm spring-form cake tin. Chill for at least 10 minutes while you are preparing the filling.
For the filling, place the soaking liquid from the dates in a blender or food processor, add the other ingredients and blend until smooth.
Pour over the base. Chill until set, about an hour or so but better overnight.
Serve the cake with the mango coulis.
Recipe and image within Janella Purcell's cookbook "Janella's Wholefood Kitchen", published by Allen and Unwin.