Gluten Free Tiramisu

Recipes by TπŸ€

Ingredients

1 packet Gf chocolate or plain long biscuits
200gm Paneer
200 gm Amul Cream
200 gm Powdered Sugar
100 gm condensed milk
4 tbsp Chia or flaxseed seed powder
1tbsp Lime juice
2 tbsp Coffee
1 tbsp Chocolate powder
60ml Liqueur

Keep amul Cream refrigerated atleast overnight so whipping the cream further is easy.

Method
Brew strong Coffee with 2tbsp sugar
Keep it aside

While the coffee cools, mix paneer n chia/flax powder in grater or mixer, grate it till it gets fluffy like cream cheese
Keep it aside in a cool place.

In another pan whip amul Cream, add powdered sugar till peaks are formed

Add 1 tsp lime juice once peaks are formed

Mix both creams together and condensed milk, stirring it gently, don’t overdo, it’ll get flat!

Add any liqueur of your choice, Bailey’s n Amarula are excellent for flavours, I used Amarula, it’s our favourite πŸ˜‹

Taste for the flavour and adjust accordingly the Liqueur and sugar.

Now in a glass bowl begin the layering..

Dip biscuits in coffee briefly, don’t soak the biscuits, they will crumble.

Place the biscuits in a row, next to each other, densely packed.

Pour the cream mixture covering the biscuits

Form another layer on top of the cream with coffee dipped biscuits.

Pour cream again and settle it. Sprinkle chocolate powder covering the cream.

Cover the Tiramisu bowl with cling film and refrigerate for atleast 4 hours, I do overnight, it settles better.

Just chill and it’s ready to be served with chilled Liqueur shot!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s