Gingerbread custard tiramisu terrine
Vegan terrine cake with layers of vanilla custard and gingerbread soaked in coffee. Uses only 7 ingredients and super easy to assemble!
Servings: 10
Ingredients
Custard
- 3 ⅓ cups (800g) thick scoopable canned coconut cream, (note 1)
- ½ cup (100g) sugar, maple or rice malt syrup, to taste
- ½ cup (55g) cornstarch / corn flour
- 3 tablespoons vegan butter or refined coconut oil
- 1 tablespoon vanilla extract
Cookies
- ¼ cup (60g) hot water
- 3 teaspoon (5g) instant or ground coffee
- 600g gingerbread cookies, store-bought or homemade (gluten free if needed)
Instructions
- Line a 20 cm loaf tin with baking paper (or use a small glass casserole dish like a traditional tiramisu).
- Scoop only the thick part of the coconut cream (reserve the rest for another recipe)* and place it in a large saucepan with all the other custard ingredients.
- Boil the mixture for 5 minutes then reduce to a simmer for another 10 minutes while stirring to make sure the bottom doesn't burn. When the mixture turns into the consistency of thick yoghurt or pudding, remove from the heat.
- Combine the hot water and coffee in a medium flat bowl. Set aside.
- To assemble, scoop about 1 cup of the custard mixture into the base of the tin. Dunk about 3-4 cookies in the coffee, allow to soak for 10 seconds then layer on top of the custard. Repeat until you have run out of custard. You will have some cookies left.
- Cover the tin and set aside in the fridge for at least 4 hours but ideally overnight.
- To serve, invert the tin onto a serving plate and remove the baking paper. Crumble the remaining cookies on top of the custard tiramisu and serve.
Notes
- To get the coconut cream to seperate, chill the cans in the fridge overnight. For a less coconutty custard, you can use just 1 ½ cups (360g) canned coconut cream and 1 ½ cups (375g) soy milk but your custard will be less creamy.
Nutrition
Calories: 666kcal | Carbohydrates: 62g | Protein: 7g | Fat: 45g | Cholesterol: 12mg | Sodium: 347mg | Potassium: 346mg | Fiber: 3g | Sugar: 15g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 4mg
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