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Chokkino is not only the perfect alternative to coffee, but it is also as versatile as coffee: in fact, you can drink it plain, macchiato, cappuccino, with cream, poached, shaken, spiked--you can even make tiramisu with it!
And this is the wonderful recipe that Claudia from VitalmenteBio made for us for the #RicetteLiveBetter column: tiramisu with Chokkino instead of coffee and with almond and coconut cream! This dessert is lactose-free and egg-free, and depending on the cookies used it can also be made gluten-free!
Chokkino is not only the perfect alternative to coffee, but it is also as versatile as coffee: in fact, you can drink it plain, macchiato, cappuccino, with cream, poached, shaken, spiked--you can even make tiramisu with it!
And this is the wonderful recipe that Claudia from VitalmenteBio made for us for the #RicetteLiveBetter column: tiramisu with Chokkino instead of coffee and with almond and coconut cream! This dessert is lactose-free and egg-free, and depending on the cookies used it can also be made gluten-free!
Ingredients
- 300 g ladyfingers or other cookies to your liking
- 200 g of toasted almonds
- 600 ml coconut milk (450 ml water + 150 g Live Better coconut milk powder)
- 70-100 g sugar/erythritol (depending on the sweetness you want to achieve)
- 20 gr arrowroot
- 8 doses of Chokkino
- 1 level teaspoon of agar agar powder
- qb cocoa Live Better To be sprinkled over the tiramisu
Ingredients
- 300 g ladyfingers or other cookies to your liking
- 200 g of toasted almonds
- 600 ml coconut milk (450 ml water + 150 g Live Better coconut milk powder)
- 70-100 g sugar/erythritol
- 20 gr arrowroot
- 8 doses of Chokkino
- 1 level teaspoon of agar agar powder
- qb cocoa Live Better To be sprinkled over the tiramisu
Preparation
First prepare the 8 doses of Chokkino And place them in a bowl to cool. Sweeten them to taste with a spoonful of sugar (optional).
Toast the almonds in the oven at 180 degrees ventilated. Be sure to be careful. As soon as you smell the toasty smell, remove them from the pan and transfer them to a plate. If you leave them in the pan they will continue to toast and you risk burning them. Let them cool. If you prefer, you can buy the almonds already toasted.
Prepare the coconut milk. Boil 450 ml of water. Add 150 g of coconut milk And beat well with the whisk.
Whisk the almonds with the sugar. Add 200 ml milk and whisk again (you need to get a very smooth cream). Now add the remaining milk, potato starch and agar agar. Whisk again to obtain a smooth and homogeneous mixture, put in a saucepan and, with the help of a whisk, bring to a boil. Cook for about 10 minutes, turn off and let cool.
With the bimby:
almonds + sugar = 1 minute vel. 10
combine 200 ml milk = 1 minute vel. 10
combine 400 ml milk + starch + agar agar = 8 minutes 90° vel. 4
Preparation
First prepare the 8 doses of Chokkino And place them in a bowl to cool. Sweeten them to taste with a spoonful of sugar (optional).
Toast the almonds in the oven at 180 degrees ventilated. Be sure to be careful. As soon as you smell the toasty smell, remove them from the pan and transfer them to a plate. If you leave them in the pan they will continue to toast and you risk burning them. Let them cool. If you prefer, you can buy the almonds already toasted.
Prepare the coconut milk. Boil 450 ml of water. Add 150 g of coconut milk And beat well with the whisk.
Whisk the almonds with the sugar. Add 200 ml milk and whisk again (you need to get a very smooth cream). Now add the remaining milk, potato starch and agar agar. Whisk again to obtain a smooth and homogeneous mixture, put in a saucepan and, with the help of a whisk, bring to a boil. Cook for about 10 minutes, turn off and let cool.
With the bimby:
almonds + sugar = 1 minute vel. 10
combine 200 ml milk = 1 minute vel. 10
combine 400 ml milk + starch + agar agar = 8 minutes 90° vel. 4
Compose your own tiramisu!
You can decide whether to prepare the pan or make individual portions in mini glasses.
On the bottom of your baking dish lay a layer of ladyfingers soaked well in Chokkino and then cover with a first layer of cream.
Make a second layer of ladyfingers and finish with the remaining cream.
Put in the refrigerator to rest for at least 3 to 4 hours.
Before serving, sprinkle the surface with the Live Better cocoa powder.
Compose your own tiramisu!
You can decide whether to prepare the pan or make individual portions in mini glasses.
On the bottom of your baking dish lay a layer of ladyfingers soaked well in Chokkino and then cover with a first layer of cream.
Make a second layer of ladyfingers and finish with the remaining cream.
Put in the refrigerator to rest for at least 3 to 4 hours.
Before serving, sprinkle the surface with the Live Better cocoa powder.
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