Italian Tiramisu, so creamy and irresistible

I’ve always loved Italy. Somehow, every time I think about that country, my heart starts beating faster and I’m ready to jump into the first plane and go to any of its cities, drink a coffee in some Italian bar and wander through unknown streets. There is something in that language that sounds like a song, in the air, in their chaos, pizzas, pastas and creamy and irresistible desserts.
When I think of Italy, everything starts to smell like coffee, the true Italian coffee, incomparable to any other. I always loved coffee, not the black one, but coffee with a lot of milk, exactly like that Italian latte macchiato I miss so much. When I think about coffee, I have to mention Tiramisu, that creamy dessert, the perfect mix of ladyfingers and mascarpone with a touch of coffee. That dessert brings me back to the terrace of a small restaurant in Rome where I ate the most perfect Tiramisu ever. It wasn’t the classic one, but served in a small jar and I was able to see all its layers of ladyfingers and cream. And that Tiramisu was perfect, just like that hot evening at the end of summer.
Couple of days ago, I decided to make my own version of Tiramisu when, after making Jaffa cakes, I had some cookies left I didn’t know what to do with. Actually, a little bit before that, I ordered Tiramisu in a vegan restaurant which was so sweet I wasn’t able to eat it so I decided to make my own healthier and less sweet version. I prepared the cream in 5 minutes, soaked the cookies in coffee and Tiramisu was ready in a moment. And it disappeared in equally short amount of time.
So, in case you decide to try this recipe, you won’t need a lot of time to make it and I’m sure you’ll love it. You can serve it as a classic Tiramisu or in small jars, it’s your choice. But be sure everyone will love it.

ITALIAN TIRAMISU, SO CREAMY AND SO IRRESISTIBLE

Cookie dough:

Ingredients:

• 1 cup cashews
• 1/3 cup honey (adjust to taste)
• 1 egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• 1/8 teaspoon Himalayan salt

Directions:

1. Heat the oven to 170 C.
2. First put cashews into a food processor and make a butter. Put this butter into a bowl and add the rest of the ingredients and mix well.
3. Put the dough onto a baking pan and bake about 10-12 minutes until it’s golden. Let the dough cool completely.

Cream:

Ingredients:

• 2 cups cashews (soaked in water for about 2 hours)
• ¼ cup maple syrup
• ¼ cup espresso
• 1 teaspoon vanilla extract
• ¼ teaspoon Himalayan salt
• ¼ cup melted coconut oil

Directions:

1. Put cashews into a food processor and blend until they turn into butter.
2. Add maple syrup and coffee and blend a bit more.
3. Add vanilla extract, salt and coconut oil and blend again until you get a creamy texture.
4. If you want it to be creamier add more water or coffee, if you want stronger coffee taste.
5. When the cream is ready, break the dough and put soak it into espresso coffee. You will need about 1 cup of coffee.
6. Put one layer of dough and one layer of cream on top and another layer of dough and cream on top.
7. Top with cocoa.