Gluten Free • Paleo • Sugar Free • Dairy Free

ANZAC Strawberry Tiramisu

Let’s get it out of the way first. WOWSERS!!! This is a good looking dessert, potentially the Ryan Gosling of desserts. It’s a stunner. I have to confess though that I cannot take credit for the food styling idea. I get some of my inspiration for my dessert creations from recipes that I see online or in magazines. I develop a case of the green eyed tummy monster and decide that I have to put my own Mummy Made.It spin on it.

This ANZAC Strawberry Tiramisu is one of those desserts that began as a case of food envy. Of course, there was lots of Gluten and Dairy in the recipe so I started to break the recipe down into components and work out how I could recreate the ANZAC Strawberry Tiramisu my way. This process usually involves me going through the archive of recipes on Mummy Made.It to find things with similar tastes or functions. In this case it was these ANZAC biscuits and this Tiramisu cake.

Once I have the base recipe elements I look at how the professionals do it. Their process isn’t usually relevant to copy as my base elements are so different, but in a dessert like this ANZAC Strawberry Tiramisu getting the order of the layers is critical to achieving the same end appearance. I always aim to have the dessert looking the same as the inspiration (I wouldn’t know if it tastes the same but I know mine tastes pretty good!), that way people trying a new type of food for the first time won’t be scared off. People often have a preconceived idea about how something will taste if you tell them it’s Gluten Free (cardboard flavoured!), but I try and make sure the dessert that’s placed in front of you is both appealing to the eyes and the taste buds.

Which brings us back to this Ryan Gosling ANZAC Strawberry Tiramisu. I was researching ANZAC recipes and found this one from Taste.com.au. It made me drool all over the keyboard so I knew I had to make a ‘Lisa friendly version’. I also really liked the way they had presented the desert so I tried (in my anal, symmetrically orientated artistic style) to recreate their styling (I did the same with this stunning Poke Cake). You see I know my own weaknesses; I make great recipes but really struggle to take beautiful food photos. A photography course I once read suggested spending time on Pinterest and recreating the photos you like to learn how to style food properly. That is what I do sometimes. You’ll very rarely see props in my photos, not because I don’t like them but because when I do use them they just look awkward and weird. No one needs to see an adolescent fork next to their cake!

This ANZAC Strawberry Tiramisu is similar in structure to a normal Tiramisu, except ANZAC biscuits are used instead of lady lingers. The ANZACs are dipped in a coffee and alcohol mixture before being layered into a lined loaf tin. Layers of cream, dusting of cocoa and a row of strawberries create the tasty layers you see here.

The cream is a traditional (well my dairy free modified version) Tiramisu Mascarpone cream using raw eggs, cream and a whole lot of beating. I have made my own Dairy Free Mascarpone (it’s easier than it sounds) but you can substitute this, and save yourself 24 hours, with a normal dairy Mascarpone or extra thickened Coconut Cream and some lemon juice.

On top of this beautiful ANZAC Strawberry Tiramisu is an ANZAC crumble and fresh strawberries. The ANZAC crumble is addictive; I’d recommend making a double batch because there’s a good chance you’ll have eaten it all before you’ve served it. The ANZAC recipe below should make about 24 biscuits (it’s a 1 ½ version of this recipe); that makes 5 for each layer of the Tiramisu and 4 for the crumble. If you get less (like 20 or less) consider making a ½ batch of this recipe or use a smaller loaf tin.

So this is how I recreate a drool worthy magazine recipe and you can too. Just look for the basic components of the recipe and find an alternative that you can eat. Some good basic recipes to have in your tool box are Whipped Coconut Cream (or cake filling, icing), Chocolate Ganache, Basic Vanilla Cake or Cupcakes, Custard, Pie crusts and Chocolate Frosting.  

ANZAC Strawberry Tiramisu
Yields 1
This AMAZING dessert is worth the extra effort. Layers of ANZAC Biscuits dipped with coffee, sweet marscopone cream, cocoa and strawberries make this the best ANZAC dessert ever!
Print
Prep Time
24 hr
Cook Time
30 min
Total Time
24 hr
Prep Time
24 hr
Cook Time
30 min
Total Time
24 hr
INGREDIENTS
ANZAC Strawberry Tiramisu
  1. 3 Eggs, seperated
  2. 3 Tablespoons Maple Syrup
  3. 300 grams thickened Coconut Cream
  4. 250 grams Marscopone Cream (see recipe below)- this is 2 cans worth - This can be replaced with Dairy Marscopone or 250 grams of thickened Coconut Cream and 2 teaspoons of Lemon Juice
  5. 1 Cup freshly brewed Coffee (strength to taste depending on coffee love)
  6. 1/2 Cup Marsala (Brandy, Rum, Irish Cream or Kaluha can be used instead. For a non-alcoholic version try grape juice or orange juice)
  7. Punnet of Strawberries
  8. 3 Tablespoons Cocoa, for dusting
  9. 20 ANZAC Biscuits
ANZAC Crumble
  1. 4 ANZAC Biscuits
  2. 2 Tablespoons Coconut Oil
  3. 1/2 Cup flaked or chip Coconut
  4. 1 Tablespoon Arrowroot
  5. 1 Tablespoon Maple Syrup
ANZAC Biscuits
  1. 1 1/2 Cups desicatted Coconut
  2. 1 1/2 Cups Almond Meal
  3. 1 1/2 Cups Arrowroot
  4. 3 Tablespoons Maple Syrup/Rice Malt Syrup/Honey
  5. 2 1/4 Tablespoons Water
  6. 4 1/2 Tablespoons Coconut Oil
  7. 3 Tablespoons Golden Syrup (or replace with molasses or more of the first sweetener used)
  8. 1 1/2 teaspoon Bicarb
INSTRUCTIONS
ANZAC Strawberry Tiramisu
  1. Place the egg yolks and the maple syrup into the bowl of a kitchen stand mixer with a beater attachment and beat until pale and thick (3-5 minutes).
  2. Add the whipped cream and marscarpone cream and beat gently until combined.
  3. In a separate, clean bowl add the egg whites and whisk until soft peaks form (this can be done in a kitchen stand or with a hand whisk).
  4. Fold the egg whites into the cream mixture until no white streaks remain.
  5. Cover the cream and place in the fridge for at least 2 hours to thicken.
  6. Combine the coffee and the marsala in a shallow bowl.
  7. Take a loaf tin (mine measured 12cm x 22cm. A 10cm x 20cm would work also) and line with baking paper, making sure the paper extends out over the sides.
  8. Take 1/4 of the ANZAC Biscuits (this was 5 for me) and dip them in the coffee mixture. Line the bottom of the tin with the biscuits, breaking up some of the biscuits to ensure that the base is covered.
  9. Cover the biscuits with 1/4 of the Marscopone cream mixture (this will be approximately 1 Cup but measure how much you have and divide by 4 to make sure you have even layers). Sift cocoa over the top of the cream.
  10. Take another 1/4 of the ANZAC Biscuits (this was 5 for me) and dip them in the coffee mixture. Cover the cream with the biscuits, breaking up the biscuits as required to cover the entire layer.
  11. Cover the biscuits with 1/4 of the marscopone cream mixture.
  12. Take the strawberries and hull them. Place the strawberries in rows of 3 along the length of the tin. If the strawberries are too big (if they are too long they will upset the levels) cut them in 1/2 horizontally and use them.
  13. Cover the strawberries with another 1/4 of the cream and dust with Cocoa.
  14. Take another 1/4 of the ANZAC Biscuits (this was 5 for me) and dip them in the coffee mixture. Cover the cream with the biscuits, breaking up the biscuits as required to cover the entire layer.
  15. Spread the remaining cream over the biscuit layer and dust with cocoa.
  16. Top with the remaining ANZAC Biscuits.
  17. Cover the tin with plastic wrap and leave in the fridge over night (or at the very minimum 6 to 8 hours).
  18. Remove the Tiramisu from the tin by flipping it out and onto a serving tray.
  19. Sift the remaining cocoa over the top of the ANZAC Strawberry Tiramisu.
  20. Top with the ANZAC Crumble and the remaining strawberries.
  21. Serve immediately.
  22. The ANZAC Strawberry Tiramisu mus be kept in the fridge.
ANZAC Biscuits
  1. This recipe should make 24 or 25 Biscuits. 20 for the Tiramisu and 4 for the Crumble
  2. Preheat the oven to 160C/320F. Grease and line 2 baking trays.
  3. Place the coconut, almond meal and arrowroot in a bowl and lightly whisk.
  4. Place the remaining ingredients in a small saucepan and gently warm.
  5. Pour the warmed mixture into the dry and stir until combined.
  6. Take 1 Tablespoon of the cookie dough and roll into a ball. Place the ball on the tray and flatten with the plam of your hand. Flatten the cookie with your fingers until it is 7cm wide. Repeat with the remaining cookie dough, allowing 5 cm (2 inches) between cookies to allow for potential spreading.
  7. Bake the ANZAC biscuits for 11-13 minutes (or until browned on top)
  8. Allow the cookies to cool on the tray for 5 minutes then transfer to a wire rack to cool.
ANZAC Crumble
  1. Preheat the Oven to 180C. Line a baking tray.
  2. Take 4 ANZAC biscuits and break into small pieces.
  3. In a mixing bowl, place all the ingredients and and toss to combine.
  4. Spread the mixture over the baking tray and bake for 8-10 minutes, giving the tray a shake mid way through to ensure even cooking.
  5. Allow the crumble to cool before using.
Adapted from Taste
Adapted from Taste
Mummy Made.It - Gluten Free, Paleo Desserts http://mummymade.it/

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