For the last hallway dinner of the semester, I volunteered to make dessert. To feed 9 (+ my cousin), I either had to make a large cake, or a bunch of mini-desserts.
Our hallway is funny: we have someone who's slightly lactose intolerant, someone allergic to gluten, and someone who's vegetarian (me). So I decided I would try to make tiramisu, and minimize the amount of lactose in it.
The first thing I did was bake a batch of gluten-free spéculoos. I am not used to working with gluten-free flour, and although I was mentally prepared (by Google) for extra stickiness while making the dough, it wasn't anything I could have prepared for without experience. I ended up having to add a lot more flour to make the dough possible to work with, which may have been the reason why the flavor wasn't as prominent as in all my other versions. I used a cleaned tomato concentrate can to cut out the circles, though the shape didn't need to be regular, since it would all collapse after a good coffee soak.
Then the usual soaking in coffee, layering with cream mix (whipped soy cream, ricotta, sugar, and a dash of coffee). I have 12 silicone cupcake molds, and seeing how there were 9 of us to feed, I figured making enough for 2 per person would work best. I used clear glasses and small jars to make up for the lack of recipients, but filled each about the same amount as I filled the cupcake molds.
Then simply the usage of a cut-out template to dust chocolate hearts on top of the tiramisus. I messed up the few first ones, as my template wasn't very good and I had to fix it, so I just covered those completely with chocolate powder.
Isn't this a nice view?
I took a picture of the one with the neatest heart.
And here's one with the heart after the chocolate dissolved a bit.
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