Life in Stepping Stones

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For Valentine’s Day last year, my husband and I decided to make a multi-course meal, with each of us having a couple of dishes to make. I decided to jump out of my comfort zone and make a tiramisu. Of course, when I searched for recipes I quickly discovered they all had gluten and contained dairy. I’m dairy free, although I can eat cheese products such as goats cheese without issues. Thanks to my husband’s chef skills, he was able to help me figure out how to make a mascarpone from scratch, without cow’s milk. The dish was so good that when I let my mom try the leftovers, she insisted I make the dish as her Mother’s Day present months later.

This dish is alcoholic so save it for the adults or remove the Kahlua to let the kids enjoy it too.

Strawberry & Peach Tiramisu Recipe

Makes: 8 servings
Prep Time: 40 minutes
Cook Time: 15 minutes
Refrigeration Time: 4 hours

Ingredients

• 20 lady fingers (1 package of Schär Gluten Free Ladyfingers)
• 2/3 cup strawberry or peach jam/jelly
• 1 cup peaches, sliced
• 1 1/2 cups strawberries, sliced
• 1/2 cup fresh raspberries
• 1 cup white sugar divided (see Mascarpone recipe)
• 1 tsp vanilla paste
• 5 tbsp Kahlua, divided (see Mascarpone recipe)

Cow’s Milk Free Mascarpone

• 1 1/2 cups Unsweetened Ripple Vanilla Pea Milk
• 8 ounces goat cheese
• 1/2 cup white sugar
• 2 tbsp Kahlua
• 1 tbsp tapioca flour
• 1 tbsp water

Directions

1. In a large bowl, beat the milk until it becomes bubbly, about 3-4 minutes.
2. Beat in the goat cheese, 1/2 cup sugar, and two tbsps of Kahlua. Beat until fully combined and smooth. Pour into a pot.
3. Mix the tapioca and water together separately. Then, add to the cream mixture in the pot. Cook on high and mix continuously in intervals until it reaches the desired thickness. Pour the cream into an aluminum pan and place in the refrigerator to set. Allow to set for at least 15 minutes (as a cows milk free version, it may take more time to set).
4. In a separate small bowl, stir together the peach jam and the remaining 3 tbsps of Kahlua. Set aside.
5. In another bowl, mix together all of the fruit with 1/2 cup of sugar and 1 tsp of vanilla paste. Stir to coat all of the fruit; macerating the fruit and allowing some juices to form. Set aside.
6. Place half of the lady fingers on the bottom of the dish, side by side.
7. Once the cream is set, take it out of the refrigerator.
8. Start by smoothing half of the cream mixture over the lady fingers. Use a spatula to smooth out the layer. Top with half of the jam mixture and use a fork to incorporate the jam into the cream. Top with half of the fruit.
9. Repeat the layers, starting with ladyfingers, cream, jam, then fruit.
10. Cover and refrigerate for a minimum of 4 hours.
11. Serve cold.