Today's Tasty Pick: Avocado Tiramisu

It’s FriYAY, fam!

We made it to the end of the week, and honestly, that alone deserves a little celebration. I hope you are feeling good today, a bit lighter, and already looking forward to the weekend vibes.

Now, I have to admit, this is a bit of a bittersweet moment. We have reached the end of our avocado adventure. I know, it feels like it went by so fast. But what a journey it has been!

If there’s one thing I really hope you take from this, it’s that when it comes to food, there are no limits. Get creative, have fun, and don’t be afraid to try something new. Avocados have definitely proven that this week.

Alright, now that we are all here and ready, it’s time to dive into our final recipe.

Our star for today is Avocado Tiramisu. Yes, you heard that right. Smooth, creamy, a little unexpected, and absolutely delicious.

After trying out all four avocado recipes this week, I really hope you are starting to see the magic of this ingredient and maybe even feeling inspired to create your own dishes.

So now, I’m about to show you how to make a tiramisu that might just become your new favourite.

How to make Avocado Tiramisu

Serves: 4
Preparation time: 25 minutes

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

Method:

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.

Optional: