I'm in Love
Although I’m well known for my cakes, I don’t eat a lot: I just truly love feeding people, elevating their energy with deeply nourishing foods. It’s one of the things that brings me the greatest joy in life. So I make a lot of cakes, because everyone loves cake, you can make them super pretty and yummy, while sneaking in a whole bunch of medicinal ingredients like mushrooms, micro-algaes, and adaptogens. But this Tiramisu is so good, I have been eating it all myself!
So, ladies and gentlemen, without further ado, I present to you, Chaga Tiramisu: no coffee, but chaga and maca to give you a buzz. The sponge is so light, the cream is so thick and creamy, the chocolate is so dense on the top – I’m in love!
- 1 x loaf tin (preferably silicon)
- High power blender
- 1 cup (90g) almonds
- 3/4 cup (90g) raisins
- 1/4 cup (30g) chia
- 1/3 cup (30g) lucuma
- 1/3 cup (30g) maca
- 2 tsp Chaga
- 10 drops MFE coffee flavour
- 1 1/4 cups (310 ml) water
The most important ingredient in this recipe is Willpower. The Willpower to not eat all the mixture while you are making it!
First, we are going to make the chia sponge. In your speedy blender, grind the almonds and chia together to a flour. Take them out, and then grind the raisins (if you are lucky enough to have a super fancy blender, you can blend them all at once, but if you are just working with a bullety gadget, you will need to do it in stages).
Transfer the almonds, raisins, and chia to a mixing bowl, and add in the lucuma, maca, chaga, and coffee extract (essential for the authentic flavour). Stir it all together well, then gradually pour in the water. It will seem at first as if you have too much water, but that is the magic of chia! Like it does when you make a breakfast porridge, ground chia has the superpower of soaking up water, and this is what makes our Tiramisu light and spongy. Divide the mixture into two halves, and use one half to line your loaf tin. Silicon loaf tins work best, but if you are working with a standard metal tin, then you need to line it with foil to stop it from sticking.
To make the marscapone, take your coconut yoghurt (I used CoYo*), and mix it up in a bowl with lucuma and rum extract (not essential, but a fun addition).
Scoop half your cream over the top of your sponge. Then take one tablespoon of raw cacao powder, and evenly sprinkle that over your cream. Get the rest of the sponge, and spread that across next – it will be pretty spongey by now, and nicely pliable. Then use the rest of your cream. Then another tablespoon of cacao powder.
Finally, we are going to top it with ridiculous amounts of chocolate. You can make your own of course, if you have a favourite recipe, or buy a big bar. I like EnJoy Intense. Break it into shards (you can just do this with a knife on a chopping board), and cover the cake.
So, just to recap, it goes like this: sponge, mascarpone, cacao powder, sponge, mascarpone, cacao powder, chocolate.
Pop it in the fridge to set, it will take a couple of hours. If you are using a silicon mold, it will pop out nicely. If you had a tin lined with foil, pull it out using the foil, and peel the foil off. Store in the fridge, it actually keeps pretty well, for up to five days.
*Please note, you need exactly a whole large pot of CoYo. Don’t do what I did, and think you can get away with tasting a bit, because a bit will turn into half the pot, and then you won’t have enough to make that lovely thick layer in your Tiramisu, and you will either need to go out and buy some more, or abandon the whole activity.