candy cane mocha tiramisu
This post has been brought to you by Nuffnang and Gloria Jean’s Coffees.
Candy Cane Mocha Tiramisu. Yes, really. You’re welcome.
When Gloria Jean’s Coffees first asked me to create a recipe to celebrate their BRAND NEW Christmas drink range featuring the Candy Cane Mocha and Candy Cane Chiller, the first thing that came to mind was Tiramisu. It might sound like an odd choice given that a) tiramisu isn’t traditionally associated with Christmas and b) I don’t have an ounce of Italian blood flowing through my veins, but for me, tiramisu is Christmas.
You see, my cousin Chantha is an avid baker. She makes the BEST cakes and every Christmas, when my extended family gets together, she always brings along a dessert. Nine times out of ten (usually upon my insistence), she makes tiramisu. This has been the case since I was about 12, so that makes it a 253,789 year-old tradition now. Understandably, when I think of tiramisu, I think of Christmas.
But, alas, since I was diagnosed with gluten-intolerance several years ago, I have had to watch my family members eat tiramisu at Christmastime instead of leading the pack. Not this year though, nah-uh.
This year, I’ve made a gluten-free Candy Cane Mocha Tiramisu, inspired by Gloria Jean’s Coffee’s ‘Taste the Twist’ range. It’s available both hot and cold, and combines refreshing candy cane flavours with creamy white chocolate and their popular Sereno blend coffee.
If you’re interested in giving it a go, I’ll share the recipe below. But if you’re like me and have left Christmas shopping to the last minute (yet again) and are therefore running a little short on time, just drop by your local Gloria Jean’s coffee house and give the “Taste the Twist” range a go. When you combine coffee with chocolate, you can’t lose.
- 1.5 cups of black coffee, made with Gloria Jean’s Coffees’ Sereno whole bean blend and cooled to room temperature
- 3 tbsp Candy Cane-flavoured syrup
- 2 free-range eggs, separated
- 3 tbsp granulated stevia
- 3 tbsp Iced White Chocolate powder
- 1 cup crème fraiche or mascarpone
- 1 cup thickened cream, whipped
- 3 x 205g packets of store-bought gluten-free Arrowroot biscuits (or homemade, if you’ve really finished all of your Christmas shopping – kudos to you)
- 1 tsp raw cacao powder
- Beat the egg yolks with the granulated stevia for 3-5 minutes, or until thickened and pale.
- Add the crème fraiche (or mascarpone) and the white chocolate powder, and beat until just combined.
- Add the whipped cream and fold through using a metal spoon.
- Beat the eggwhites until stiff peaks form, then fold through the cream mixture using a metal spoon.
- Stir the coffee together with the Candy Cane syrup until combined.
- Dip the Arrowroot biscuits into the coffee, one by one, and arrange in a single layer on the base of a deep serving tray. Cover with a thin layer of cream. Repeat this step until all of the biscuits and cream are used – finish with a layer of cream.
- Dust the surface with the raw cacao powder and refrigerate for 1.5-2 hours. Enjoy the mind-boggling good taste!