La Bella Ro

Vegan Tiramisu

  • Difficulty: Easy
  • Prep time: 15 min
  • Cook time: 50 min
  • Serving: 6 persone
  • Cost: Low

Ingredients

INGREDIENTS FOR 4 CUPS OF 250 G

  • Soy cream 1 ⅔ cup (300 g)
  • Vanilla bean 1
  • Brown sugar 2 ½ tbsp (35 g)
  • Tofu 1 ¾ cup (400 g)

FOR THE BASE (BAKING PAN OF 7 INCHES)

  • Potato starch 1 ½ cup (70 g)
  • Extra virgin olive oil ⅔ cup (120 g)
  • Rice milk ½ cup (140 g) - at room temperature
  • Cake flour 1 ½ cup (180 g)
  • Sugar ½ cup (100 g)
  • Powdered yeast for sweets 1 tbsp (12 g)

FOR THE SOAKING

  • Coffee 1 cup (250 g) - (espresso)

FOR GARNISH

  • Dark chocolate ⅓ cup (60 g) - (dark chocolate curls)

Preparation

Are you searching out a vegan dessert to complete off your dinner in style? The vegan tiramisu is simply the dessert for you! It`s a completely unique opportunity to the traditional and conventional tiramisu, made with out eggs or mascarpone. When you dig your spoon in, rather than the standard ladyfingers, you will discover a sponge cake base made with olive oil, which offers it a sensitive aftertaste. These gentle layers soaked in espresso change with a fluffy cream, additionally organized with out animal derivatives, however made with tofu, made frothy way to the addition of vegan cream. These scrumptious tiramisu cups, served in quite unmarried portions, are in the end crowned with a cascade of darkish chocolate curls, which offer a crunchy and colourful be aware to the dessert. Are you curious? All you need to do is placed on your aprons and produce this dessert to the table!
To prepare the vegan tiramisu, start by making the base. Pour olive oil into a bowl, add brown sugar
  1. and mix until almost completely dissolved
  2. In a separate bowl, sift the flour and cornstarch
  3. Add the yeast
  4. and gradually incorporate the mixture of powders into the oil mixture; whisk together to avoid lumps
  5. While continuing to mix, also add the room temperature rice milk
  6. Mix the compound well and pour it into a 7 inch cake pan lined with parchment paper (7-8)
  7. Bake in a preheated static oven at 356°F (180°C) for about 45 minutes (or at 320°F/160°C for about 35 minutes if using a fan oven)
  8. Once ready, remove the base from the oven and let it cool at room temperature
  9. In the meantime, prepare the cream. Pour the tofu into a blender
  10. and blend it until it becomes creamy; also add the brown sugar and blend again until the sugar has blended with the tofu
  11. Put the mixture you have obtained into a large bowl
  12. Split the vanilla bean lengthwise and scrape out the seeds using a knife. Add them to the tofu-based mixture
  13. then whip the vegan cream
  14. and gradually fold it in with a spatula using a bottom to top circular motion, so as not to deflate the mixture
  15. Transfer your cream to a pastry bag without a nozzle, which you can pierce with a hole, and store it in the refrigerator.Once the base is cold, slice it into approximately 1/2 inch thick pieces
  16.  Then, place 2 slices side by side and use a cookie cutter of the same diameter as the small cups to cut out disks
  17. Use the freshly prepared disks to line the base of 4 small cups with a capacity of 250 g and soak them with a spoonful of not too hot coffee
  18. Retrieve your pastry bag from the refrigerator and create a first layer of cream.
  19. Continue by placing another layer of sponge cake .
  20. and pour another teaspoon of coffee.
  21. Finish off your small cups with a final layer of cream.
  22. then decorate the surface by distributing curls of dark chocolate
  23. refrigerate for at least 20 minutes. After the necessary time has passed, serve your vegan tiramisu nice and cold

Storage

Keep the vegan tiramisu covered with plastic wrap in the refrigerator for a maximum of 3-4 days. Alternatively, once you have assembled your individual cups, you can choose to freeze them.

Tips

Try making a version of this cream by flavoring it with cardamom or other spices. Additionally, for a more summery version, you can use a fruit syrup to soak your cake disks.

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