01/18/2021Pastries - Desserts
Small Chestnut Cream Tiramisu
Servings
4
Ingredients
Cups
for the sponge cake
- -all-purpose flour 220 (g)
- -sugar 110 (g)
- -salt 1 (tsp)
- -baking powder 1 (tsp)
- -soy milk 125 (mL)
- -apple cider vinegar 20 (mL)
- -neutral oil 20 (mL)
for the cream
- -plant-based yogurt 400 (mL)
- -icing sugar 100 (g)
- -amaretto 45 (mL)
- -soy milk 150 (g)
- -deodorized coconut oil 150 (g)
- -espresso 1
- -chestnut cream 5 (tbsp)
- -cocoa powder
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Steps
- The day before: prepare the whipped cream. Bring the soy milk to a boil and pour it over the coconut oil in your blender! Blend for 2 minutes. Set aside in the fridge until the next day. Also prepare the thick yogurt: place the yogurt in a strainer lined with a clean cloth to drain it overnight in the fridge.
- The next day: preheat the oven to 356°F.
- Prepare the sponge cake: mix the flour, sugar, salt, and baking powder. In another bowl, also mix the soy milk, vinegar, and oil. Pour it over the first mixture and whisk everything together to obtain a smooth batter.
- Pour the genoise batter onto a baking tray lined with parchment paper and bake for about 15 minutes. The top should be golden brown.
- Prepare the cream: Retrieve the strained yogurt. It should have lost some water and be thick in consistency. Whisk it with icing sugar and amaretto.
- Retrieve the whipping cream from the fridge and whip it with an electric whisk to make it turn into whipped cream! Gently fold the whipped cream into the yogurt mixture.
- The assembly! Cut out 8 circles, each about 8 cm in diameter, from your sponge cake. Make the espresso and dilute it with 50 mL of cold water. Soak each sponge cake in it to infuse them with coffee. Then spread each one with chestnut cream.
- On 4 small sponge cakes, pipe a generous layer of cream. Place another sponge cake on top and pipe more cream beautifully. Sprinkle with cocoa to decorate!
- You can keep the mini tiramisu in the fridge until the next day, or enjoy them right away ;)
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Small Chestnut Cream Tiramisu
For: 4 serv.Difficulty: MediumPreparation: 30 minCooking: 15 minFridge: 12h00
Ingredients
for the sponge cake
- -all-purpose flour 220 (g)
- -sugar 110 (g)
- -salt 1 (tsp)
- -baking powder 1 (tsp)
- -soy milk 125 (mL)
- -apple cider vinegar 20 (mL)
- -neutral oil 20 (mL)
for the cream
- -plant-based yogurt 400 (mL)
- -icing sugar 100 (g)
- -amaretto 45 (mL)
- -soy milk 150 (g)
- -deodorized coconut oil 150 (g)
- -espresso 1
- -chestnut cream 5 (tbsp)
- -cocoa powder
Steps
Steps
- The day before: prepare the whipped cream. Bring the soy milk to a boil and pour it over the coconut oil in your blender! Blend for 2 minutes. Set aside in the fridge until the next day. Also prepare the thick yogurt: place the yogurt in a strainer lined with a clean cloth to drain it overnight in the fridge.
- The next day: preheat the oven to 356°F.
- Prepare the sponge cake: mix the flour, sugar, salt, and baking powder. In another bowl, also mix the soy milk, vinegar, and oil. Pour it over the first mixture and whisk everything together to obtain a smooth batter.
- Pour the genoise batter onto a baking tray lined with parchment paper and bake for about 15 minutes. The top should be golden brown.
- Prepare the cream: Retrieve the strained yogurt. It should have lost some water and be thick in consistency. Whisk it with icing sugar and amaretto.
- Retrieve the whipping cream from the fridge and whip it with an electric whisk to make it turn into whipped cream! Gently fold the whipped cream into the yogurt mixture.
- The assembly! Cut out 8 circles, each about 8 cm in diameter, from your sponge cake. Make the espresso and dilute it with 50 mL of cold water. Soak each sponge cake in it to infuse them with coffee. Then spread each one with chestnut cream.
- On 4 small sponge cakes, pipe a generous layer of cream. Place another sponge cake on top and pipe more cream beautifully. Sprinkle with cocoa to decorate!
- You can keep the mini tiramisu in the fridge until the next day, or enjoy them right away ;)