Feel-Good Tiramisu Pots

Welcome to the epitome of dessert sophistication – our Tiramisu Pots, where each spoonful is a journey into layers of heavenly delight. Indulge in elegance, one pot at a time.

Cooking Time 3 hours

Skill Level Hard

Serves Recipe makes 1 pot

Ingredients

THE LADY FINGERS

1 egg white, whipped

1 tbsp sweetener of choice

1 tsp smooth nut butter – we used almond

1/2 tsp vanilla

3 tbsp oat flour (Mornflake Superfast or Organic Porridge Oats blended)

Pinch of salt

1/4 tsp baking powder

THE COFFEE

2 shots of brewed espresso

2 tbsp apple juice

THE ‘CREAM’

4 tbsp yoghurt

Sweetener of choice, to taste

1/3 tsp vanilla

TO TOP

Cocoa powder

Freshly grated dark chocolate

Shop the ingredients

1kg PACKS

Organic Oats

Add to cart £2.60

Creamy Superfast Oats

4 x 3kg pack

Other pack sizes are available

Add to cart £16.00

Method

Whip your egg whites until they’re almost at stiff peaks, then add your sugar and continue to beat.
Stir your nut butter through, being careful to not beat the air out of the egg whites.
Stir through your vanilla and oat flour, then add a pinch of salt and your baking powder.
Once you have a cake like mix, line a microwave safe plate with parchment paper, then spread your cake batter over the plate in 2 circles, about 1/2cm thin.
Microwave at 600W for 60-90 seconds until it’s risen slightly and firmed up – remove from the microwave and set aside.
Brew your coffee, then add your apple juice. Set aside.
For your ‘cream’, add the yoghurt, sweetener and vanilla to a bowl, mixing well and adjusting to taste.
To layer everything, get your glass/ serving bowl of choice (we used a straight circular glass so we could stack it evenly), use this to cut your circles out, as if you were using a pastry cutter, so you can get even cake layers.
Stack one of the layers on the bottom of the glass, then pour over 2-3 tbsp of your coffee mixture. Top this with 2 tbsp of your yoghurt mixture, followed by another cake layer.
Pour over 2-3 more tbsp of coffee, then finish with a layer of your cream.
Sieve some chocolate powder over the top, then refrigerate for at least 3 hours, or overnight.
When ready to serve, grate over some dark chocolate.

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