This light and dreamy dessert is a tasty alternative to the authentic Italian tiramisu. Not too sweet and made with cashew cream, it’s a contemporary version of an old favourite and equally fits the cliché, “a little pick-me-up.” This version does not include espresso, commonly found in tiramisu. We’ve made this with a coffee- and chocolate-flavoured stout or porter craft beer. Delicious!
Tip
For totally dairy-free chocolate, look for vegan dark chocolate.
Best pairing suds
Serve this tasty dessert with a glass of coffee- and chocolate-flavoured stout craft beer or porter. Do not serve too cold, and make sure there’s plenty of carbonated topping.
Beeramisu
Ingredients
- 1 cup (250 mL) raw cashews
- 2 pitted Medjool dates
- 1/2 cup (125 mL) spring water, plus extra if needed
- 1 Tbsp (15 mL) coconut oil, softened
- Seeds from vanilla bean
- 12 gluten-free or regular ladyfinger cookies
- 1/2 cup (125 mL) good quality coffee- and chocolate-flavoured stout craft beer
- 1 oz (28 g) dark chocolate, grated (see Tip)
Nutrition
Per serving:
- calories412
- protein10g
- fat23g
- saturated fat8g
- trans fat0g
- carbohydrates48g
- sugars16g
- fibre3g
- sodium58mg
Directions
01
In bowl, place cashews and dates, and cover with water. Set aside for 4 hours or refrigerate overnight to soak.
02
Drain well and place in high-speed blender along with 1/2 cup (125 mL) water, coconut oil, and vanilla bean seeds. Whirl at high speed for about 3 minutes, stopping occasionally to scrape down sides of bowl. Add a splash more water, if desired. Cream should be light and fluffy. Set aside.
03
Cut ladyfingers in half and place in a single layer in large dish. Drizzle with stout. Do not let them sit for longer than 20 minutes, or they will fall apart.
04
Line up 4 single-serve (4 oz/125 mL) glass dessert dishes. Place 2 half-ladyfingers side by side in bottom of each dessert dish. Spoon 2 Tbsp (30 mL) cashew cream on top of each and smooth out. Repeat layers 2 more times and sprinkle top with grated chocolate.
05
Serve right away, or refrigerate overnight.
06
Enjoy u201ca little pick-me-upu201d with a tumbler of stout or porter beer.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
