One of the most popular restaurant desserts of all times, tiramisu makes a good treat for festive season celebrations. Basically a layer cake of coffee-soaked sponge and chocolate custard, the name tiramisu roughly translates from the Italian as ‘pick-me-up’ due to the caffeine. Failsafers can use decaf and carob instead, and it can even be dairy and gluten-free - it’s still delicious!

1 failsafe sponge cake eg Cornflour sponge (p242 Failsafe Cookbook) or Classic sponge (p288 Fed Up) – these make 2 sponge cakes, freeze one for later use.
1/3 tbsp decaffeinated dried coffee
1/3 cup water
1-2 tbsp whiskey to taste (optional)
500ml failsafe custard eg Narni’s custard (p153 Failsafe Cookbook, p283 Fed Up) or Pauls Vanilla Custard
2 tbsp sugar
2 tbsp carob powder, sieved

Cut sponge cake into 2cm cubes and place half in a large glass bowl. Dissolve coffee in water and stir in whiskey, drizzle half over sponge cubes. Stir extra sugar and carob powder into custard until dissolved and pour half over sponge cubes. Repeat a second layer. Allow to stand in refrigerator for at least 6 hours to develop flavour.

The Failsafe Cookbook

This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.

This is a book which transforms families

Click here to learn more about The Failsafe Cookbook