|Eggs are eggactly what you need – especially when they are in this eggciting little dessert.|
For the Bread Base
360ml/12.25fl oz warm water
7g/0.25oz active dry yeast
1 whole egg
3 egg whites
62.5ml/2fl oz olive oil
450g/15.75oz gluten-free bread mix
250ml/8.5fl oz light espresso
For the Custard
400g/14oz silk tofu
4 egg yolks
90ml/3fl oz maple syrup
15ml/0.5fl oz vanilla extract
2 tbsp. cocoa powder
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Make the base
1.Combine yeast and warm water in a large mixing bowl. Leave for 5-10 minutes.
2.Stir in the egg, egg whites, olive oil, and gluten-free bread mix.
3.Pour the batter into a lightly greased springform pan. Leave to rise for about an hour.
4.Bake in an oven pre-heated to 175C/350F for 45 minutes.
5.Take out of the oven and set on a cooling rack until cool enough to handle.
6.Take the bread off the pan and slice in half crosswise.
7.Soak bread halves in espresso.
Make the Custard
1.Combine the tofu, egg yolks, maple syrup, and vanilla extract in a blender. Process until smooth.
2.Pour the contents of the blender to a heat-proof bowl.
3.Set the bowl over a pot of simmering water, whisking continuously until custard has thickened – 3 to 5 minutes.
Assemble the Tiramisu
1.Set one half of the bread back in the springform pan.
2.Top with half of the prepared custard.
3.Set the other bread half on top.
4.Pour remaining custard on top.
5.Cover with plastic wrap and chill for 1 hour.
6.Dust the top with cocoa powder.
If you would like to see the original recipe, this can be found here: http://www.mynutricounter.com/tiramisu/