When you are in need of a little lift, look no further than a good dose of peanut butter tiramisu! 😋 Enjoy your coffee & peanut butter by combining them both in a peanut butter tiramisu. Its never too early to have tiramisu for breakfast! What’s best is that this is gluten-free! @delia.v.sg - these talented ladies created this peanut butter tiramisu without any cream cheese / whipped cream, featuring Fix and Fogg coffee maple peanut butter available on our store ✌🏼
Sponge Cake Ingredients
- 180g Rolled oats
- 50g Tapioca starch
- 3/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 80g Raw sugar/ Coconut sugar/ Erythritol
- 180g Unsweetened soy milk/ Non-dairy milk
- 10g Apple cider vinegar
- 50g Vegetable oil
- 1 tsp Vanilla extract
- Preheat oven to 180°C. Line a 9 inch x 9 inch baking tray with baking paper.
- Grind rolled oats, tapioca starch, baking powder, baking soda and salt until powdery.
- Add in the rest of the ingredients and blend until smooth. Do not over blend or the cake will become gummy.
- Pour the batter into the cake tin and bake for 20 mins or until a toothpick inserted comes out clean.
Peanut Butter Cream Ingredients
- 250g Oat milk/ Non-dairy milk
- 30g Cornstarch
- 1g Agar powder
- 40g Raw sugar/Coconut sugar/Erythritol
- 120g Smooth peanut butter (We used Fix & Foggs Coffee and Maple Peanut Butter)
- 300g Firm silken tofu
- Whisk the oat milk with cornstarch, agar powder and sugar in a saucepan.
- Heat the saucepan on medium heat while stirring constantly.
- When the mixture thickens, turn off the heat and stir in the peanut butter until the cream is well combined.
- Once the peanut butter is stirred in pour it into a food processor with the tofu and blend until smooth.
- 1 batch Sponge cake
- 1 batch Peanut butter cream
- 100ml Freshly brewed espresso
- Cacao powder for dusting
- 8 inch x 3 inch loaf pan/ Mini jars
- Slice the cake equally into half. Trim each piece to fit the loaf pan so that you get 2 rectangular pieces. If using jars, cut into small cubes.
- Line the loaf pan with baking paper, ensuring that excess baking paper is hanging by the sides of the loaf pan so that you can remove the tiramisu easily.
- Place 1 layer of sponge cake onto the bottom of the loaf tin/ Place cubes of sponge cake to fit the bottoms of your mini jars.
- Pour espresso generously over the cake to soak it. I used about 4 tablespoons of espresso for each layer.
- Pour half of the peanut butter cream onto the soaked sponge.
- Repeat with the 2nd sponge. You can leave some cream to pipe the top of the tiramisu after chilling it.
- Chill the tiramisu for at least 4 hours or best overnight.
- Dust with cacao powder and serve.