Do any of you LOVE brunch as much as I do? I enjoy it especially at this time of year when the tulips are blooming and fruits and veggies are bright. Inspired by the thought of sitting down with friends and family to share the mid-morning sun and some great grub, I whipped up this dairy and gluten-free Tiger Trifle. If you like tiramisu – you are going to love this recipe! Here’s the run down…
You will need:
2 boxes of gluten free lady fingers
1 cup brewed coffee, cold
1 11oz carton of So Delicious coconut milk
2 cups confectioners’ sugar
Juice from 1/2 lemon or 2 tablespoons of red wine
Start by layering half of your lady fingers in the bottom of the bowl (or pan, it doesn’t have to look pretty!). If you aren’t into eggs, which are in lady fingers, you can substitute with any vegan and gluten free shortbread cookie or pound cake of your liking!
Next, chop up one chocolate bar and add half of what you chop to the bowl (this is getting good….really good).
Pour about 1/4 cup of the cold coffee over your ladyfingers layer. You can add more or less – it’s all up to you!
Now we make the cream – my favorite step! Have you used this cooking coconut milk from So Delicious? It’s a vegan cook’s dream!
You are going to put this, along with the confectioners’ sugar in the bowl of a high speed mixer. After combining, add about 2 tablespoons of the cold coffee. After mixing again, add your choice of the lemon juice or red wine. This is for the acidic punch our cream needs to balance all the sweetness going on elsewhere. The lemon juice will contribute a bit of brightness while the wine will bring out more bold, deep chocolate and coffee flavors.
Your cream should be fairly stiff. If not, add a touch more sugar until the consistency is to your liking. Spread 1/2 of the cream on top of the existing layers in your bowl.
And because one layer isn’t enough, we repeat the exact same steps building up the layers of our trifle.
And because this is the tiger trifle, grab a grater and shave the other chocolate bar all over the top of your delicious creation!
I know it’s a lot to ask, but put the trifle in the refrigerator and step away…..this is best served chilled, the next day.
Enjoy with friends, family, or just a really big spoon.