Dessert à la Tiramisu

Ingredients for 1 servings:

• 4 eggs
• 4 tbsp water
• 120 g sugar
• 1 packet of vanilla sugar
• 80 g corn flour or rice flour
• 80 g cornstarch
• 1 pack of baking powder, gluten-free
• 1 tsp lemon peel, untreated, grated
• 4 eggs
• 70 g sugar
• 250 ml coconut milk or oat, rice or almond milk
• 15 g cornstarch or pudding powder, gluten-free (vanilla flavor)
• 1 tsp lemon peel, untreated, grated
• 1 cup of strong coffee
• ½ small bottle(s) of bitter almond flavoring
• n. B. Cocoa powder for dusting

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

without milk, without soy, gluten-free, the recipe is designed for a 28 cm springform pan

Separate the eggs, whisk the egg yolks with the water until frothy. Add the sugar and vanilla sugar and beat until creamy. Beat the egg whites until stiff peaks and pour over the egg yolks. Mix the flour, starch, and baking powder and sift them over the egg mixture. Then fold everything in carefully but evenly. Pour this batter into a springform pan and bake at 200°C (top/bottom heat) on the middle rack for about 20-25 minutes. Test for doneness. Cut the base in half to create two layers and bake these for another 30 minutes at just 150°C. They should dry out a little more, as they will later be soaked in the coffee. For the cream, bring the coconut milk to a boil and thicken with the cornstarch or custard powder. Let cool. Separate the eggs, beat the egg whites and egg yolks with half the sugar each until stiff peaks and creamy. Stir the coconut cream and lemon zest into the egg yolk mixture, then fold in the beaten egg whites. Mix the coffee with a small bottle of bitter almond oil. Drizzle half of the coffee evenly over the bottom sponge layer. Spread half of the cream on top. Place the top layer on top of the cream, cut side up. Drizzle the top layer with the remaining coffee and spread with the remaining cream. Store in the refrigerator or serve immediately. Dust generously with cocoa powder just before serving.