Eat like a model: Mum Rachael Finch shares her healthy twist recipe on tiramisu


Three tablespoons of espresso, cold

Rachael Finch shared her recipe for tiramisu (pictured) online

Four tablespoons of cacao powder, plus extra to sprinkle

Dark chocolate or homemade chocolate, coarsely grated, to serve (optional)

For the sponge 

100 grams (or one cup) of almond meal

125 grams (or one cup) of arrowroot or tapioca flour

Three tablespoons of coconut sugar

1⁄4 teaspoon of bicarbonate of soda

One tablespoon of apple cider vinegar

125mL (or half a cup) of coconut milk

125 mL (or half a cup) of melted coconut oil

One teaspoon of vanilla bean paste or powder

For the coffee cream 

200 grams (or one and one quarter cups) of cashew nuts, soaked in water for two hours, drained

125 mL (or half a cup) of espresso, cold

Three tablespoons of maple syrup, coconut nectar or monk fruit syrup

Two tablespoons of coconut cream

Two teaspoons of melted coconut oil

For the coconut cream 

Four x 400mL cans of coconut cream, refrigerated upside-down overnight

Two tablespoons of maple syrup, coconut nectar or monk fruit syrup

One teaspoon of vanilla bean paste or powder  


1. Preheat the oven to 180 degrees Celsius and line a 20cm x 30cm baking tin with baking paper. 

2. To make the sponge, add the dry ingredients to a large bowl and mix well to combine. 

3. In a separate bowl, whisk the wet ingredients. Add the wet ingredients to the dry ingredients and mix everything well to form a batter.

4. Pour the batter into the prepared tin and bake for 15-20 minutes, or until light golden brown and a skewer inserted into the centre comes out clean. Set aside to cool completely.

5. For the coffee cream, place all the ingredients in a food processor or high-speed blender and blitz until smooth (you may need to stop and scrape down the side with a spatula a few times to ensure everything gets mixed well). Refrigerate until needed.

6. For the coconut cream, remove the cans of coconut cream from the fridge, taking care not to shake them as you go.

7. Scoop the solid set coconut cream from the cans into the bowl of a food processor or high-speed blender, being careful not to add any of the clear coconut liquid (keep this for using in smoothies, sauces and curries).

8. Add the remaining ingredients and blitz until smooth and fluffy, being mindful not to over-blend as you will lose the fluffiness. Transfer to the fridge until needed.

9. When you are ready to eat, take four 375mL (one and a half cup) capacity jars, clear ramekins or glasses, and cut four circles out of the sponge to a size that matches the base of your vessels.

10. Begin layering your tiramisu jars by placing a sponge circle in the bottom of each. Pour a few teaspoons of coffee over the sponge circles to soak slightly, then layer over half the coffee cream followed by half the coconut cream.

11. Sprinkle with one tablespoon of cacao powder and repeat the layers, starting with four sponge circles and finishing with a final sprinkling of cacao powder and some grated chocolate, if desired.

Source: Rachael Finch