Yannoh Tiramisu Mousse

Indulge without guilt with my Yannoh Tiramisu Mousse. Creamy, chocolatey goodness made with avocado and the rich, comforting taste of yannoh. Yannoh is a naturally caffeine free coffee alternative made from roasted barley, rye, and chicory. It gives a deep, toasty flavour without the jitters. This dessert is more than just a treat. It is a moment of nourishment and a little pause to connect with your body and senses. Smooth, decadent, and subtly energising, it is designed to feel indulgent while supporting your well being. Perfect for those moments when you want pleasure and care in the same bite. Serves 12 Time: 15 mins (plus 2 hrs setting time!)

Ingredients

Coconut Vanilla Cream

• 500 ml coconut cream

• 2 tsp vanilla extract

• 50 g syrup (maple, agave, 

• or preferred sweetener) 

Yannoh Coffee Mousse

• 40 g Yannoh

• 150 ml boiling water

• 300 ml coconut milk

• 3 ripe avocados

• 270 g syrup

• 2 tsp cacao powder

• Pinch of salt

• 1 tsp vanilla extract

• 60 g coconut oil, melted

To finish

• 1 tsp  dark chocolate, grated

Method

1. To make the coconut vanilla cream, add coconut cream, vanilla, and syrup to a bowl or blender. Blend or whisk until smooth and creamy.

2. To make the Yannoh coffee mousse, dissolve the Yannoh in the boiling water. Set aside.

3. In a high-speed blender, combine coconut milk, avocados, syrup, cacao powder, salt, and vanilla. Blend until completely smooth and creamy.

4. Add the melted coconut oil and blend again until fully incorporated.

5. Pour in the prepared Yannoh coffee mixture and blend briefly until just combined.

6. To assemble: spoon a layer of coffee mousse into serving glasses or a dish. Add a layer of coconut vanilla cream on top. Repeat layers if desired, finishing with cream.

7. Dust with grated dark chocolate

8. Chill for at least 2–4 hours (or overnight) to set.