Alimonia

Rhubarb and raspberry tiramisu (gluten-free & vegan)

28.8.2023

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Author:

Alimonia

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Cake & Dessert

∙ Gluten-free & vegan∙

Who can resist the classic - at least not me! Unfortunately, I am usually denied this delicious dessert due to my food intolerances. That's why it was time to create my own tiramisu recipe - gluten-free, vegan and soy-free. The filling combines rhubarb and raspberries, which gives the dessert a slightly sweet and sour note. Rhubarb also contains plenty of vitamin C and strengthens the immune system and the body's defenses. As this stalked vegetable contains oxalic acid, it should not be eaten if you have damaged kidneys. However, it is safe to eat if your kidneys are functioning normally. If you love rhubarb and tiramisu, then you should definitely try this delicious, simple recipe😊

Ingredients

Rhubarb and raspberry compote

400g rhubarb, washed
200g raspberries, fresh or frozen
1 teaspoon vanilla bourbon, ground
30g xylitol or cane sugar
50ml water

Sponge cake (gluten-free)

60g wholegrain rice flour
60g gf ground oat flour or gluten-free rolled oats
1 sachet of baking powder
1/2 tsp vanilla bourbon, ground
50g xylitol or cane sugar
1 pinch of salt
40g vegan butter, melted, alternatively butter (not vegan)
3/4 tsp apple cider vinegar
3 tsp sunflower seed butter or almond butter
120-150ml gf oat drink

--> Instead of gluten-free flour, you can also use 120g of ordinary flour (e.g. spelt flour).

Cream filling

1x vegan mascarpone (250g), alternatively normal mascarpone (not vegan)
250ml vegan cream, alternatively full cream (not vegan)
20g xylitol or cane sugar

In addition

1 espresso (optional)
Cocoa powder

This is how it's done

Wash the rhubarb and cut into large pieces. Bring the raspberries, rhubarb, xylitol and water to the boil in a pan and simmer on a low heat for approx. 20 minutes. Season with vanilla bourbon and set aside.
Preheat the oven to 180 degrees top/bottom heat. Line a small baking tray with baking paper.
Melt the vegan butter. In the next step, mix the flour, baking powder, xylitol, vanilla bourbon and salt well in a bowl. Now add the melted butter, apple cider vinegar, sunflower seed butter and oat milk to the dry ingredients and stir everything into a creamy batter. Spread the batter on the baking tray (approx. 0.5 cm thick) and bake in the oven for 15 minutes. Remove the tray and leave to cool.
In the meantime, mix the mascarpone with the xylitol until creamy. Whip the whipped cream in a second bowl. Now carefully fold the whipped cream into the mascarpone cream.
Now it's time for the layers: Cut the sponge cake in half and place one half in the tin (19cm x 19cm). Drizzle the base with coffee. Now place a layer of rhubarb and raspberry compote on the base and half of the mascarpone cream on top of the compote. Then place the second half of the sponge cake on top and drizzle with coffee again. Now add another layer of rhubarb and raspberry compote and finish with a layer of mascarpone cream.
Cover and chill overnight. Dust with a little cocoa powder before serving and enjoy😊