Tiramisu végétal

tiramisu-vegetal

Ingredients

  • 250g de noix de cajou, trempés dans de l'eau la nuit précédente
  • 500g de brassé végétal Nature Sans Sucres alpro ​
  • 2 cuillères à soupe de sirop d’agave (ou de sirop d’érable)​
  • 2 cuillères à soupe d'huile de noix de coco
  • Le zeste d'un demi-citron finement râpé
  • 3 tasses d'espresso
  • 1 cuillère à soupe de sucre de noix de coco
  • 2 cuillères à soupe d'essence d'amande
  • 500g de biscuits à la cuillère (boudoirs)
  • De la poudre de cacao pour saupoudrer

Preparation

  1. Préparez la "crème" de noix de cajou. Mettez les noix de cajou ainsi que l'eau de cuisson dans une casserole. Portez à ébullition et égouttez ton mélange puis rincez-le à l'eau froide. Ajoutez les noix de cajou dans un mixeur avec le brassé végétal Nature Sans Sucres alpro, le sirop d’agave et l'huile de coco. Battez votre mélange jusqu'à l'obtention d'une texture onctueuse et crémeuse. Ajoutez le zeste de citron et réserve ton mélange au réfrigérateur.​
  2. Mélangez l'espresso, le sucre de coco et l'essence d'amande.​
  3. C'est le moment de tout réunir ! Utilisez un plat de service peu profond (15x23 cm ou équivalent) et versez-y un peu de ta préparation à base de café. Disposez la première couche de biscuits pour qu'ils s'en imprègnent et arrosez-les avec la moitié du reste de café. Recouvrez le tout avec la moitié de la crème et ajoute une autre couche de biscuits. On recommence ! Arrosez à nouveau avec le reste du café et recouvre du mélange crémeux alpro/noix de cajou.​
  4. Laissez refroidir au frigo pendant au moins 2 heures. Terminez en utilisant un tamis pour saupoudrer le dessus de poudre de cacao. Régalez tes convives avec ce dessert "buonissimo" !​
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