This playful twist on a classic dessert brings a creamy, wholesome spin to tiramisu.
Ripe avocados are blended with honey, vanilla and cultured coconut to create a silky, mousse-like cream that’s surprisingly light and indulgent. Layered with coffee-soaked boudoir biscuits and finished with a dusting of cocoa, the result is a luscious dessert with subtle richness and a gentle espresso kick.
Quick to assemble and naturally dairy-free, it’s an elegant treat that’s as nourishing as it is satisfying.
Avo Tiramisu
Ingredients
- 2 avocados, peeled and stoned
- Squeeze of lemon juice, to taste
- 7.5 ml (½ tbsp) vanilla essence
- 60 ml (¼ cup) honey
- 250 ml (1 cup) plain cultured coconut (or any dairy-free yoghurt)
- 16 Boudoir finger biscuits
- 125 ml (½ cup) cold espresso coffee
- Cocoa powder, for dusting
Instructions
Blitz together the avocados, lemon juice, vanilla, honey and cultured coconut until smooth.
Working with 1 biscuit at a time, quickly dip in the coffee until coated all over and place in the base of a 250 ml glass (break the biscuit to fit), then repeat with another biscuit. Top with a layer of the avo cream. Repeat the layers once more. Continue with the remaining 3 glasses.
Dust with cocoa powder. Serve immediately.
Notes
Garnish with extra avocado slices.
