08/13/2019Pastries - Desserts - Verrines

Vegan Tiramisu

Name: Vegan Tiramisu
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 to 6 servings.
Cuisine: Vegan
Ingredients: 500 g silken tofu; 200 mL plant-based yogurt; 190 mL coconut cream; 2 tbsp amaretto; 5 g agar-agar; 115 g icing sugar; 220 g all-purpose flour; 110 g sugar; 0.5 sachet baking powder; 1 tsp baking soda; 1 tsp salt; 25 mL neutral oil; 270 mL plant-based milk; 20 mL apple cider vinegar; 2 tbsp amaretto; 1 tsp cocoa powder; 1 long espresso

For hosting Low budget Italian cuisine

For: 4 to 6 servings.Difficulty: MediumPreparation: 40 minCooking: 35 minFridge: 5h00

Alright, I think this is the most requested recipe in the history of your little messages and comments. So, I'm super excited to have finally created a recipe that I'm so happy with to share :) The hardest part to imagine was the cream, for me a tiramisu is first and foremost the mascarpone cream, a little bit mousse-like but not too much, and with a hint of Marsala or Amaretto. To achieve the taste and texture of mascarpone, I used vegan yogurt (based on cashews for the one I used), silken tofu, and some agar-agar. To add that slightly airy touch, I made a coconut whipped cream.

The ingredients might be a little less basic than those you usually use, but you'll still find them easily in a health food store.

One more little note: I don't think I soaked the sponge cake in coffee enough, so I'm counting on you not to make the same mistake and really, really submerge it in coffee, ok?

Servings

Ingredients

Cups

The cream

-silken tofu 500 (g)
-plant-based yogurt 200 (mL)
-coconut cream 190 (mL)
-amaretto 2 (tbsp)
-agar-agar 5 (g)
-icing sugar 115 (g)

The sponge cake

-all-purpose flour 220 (g)
-sugar 110 (g)
-baking powder 0.5 (sachet)
-baking soda 1 (tsp)
-salt 1 (tsp)
-neutral oil 25 (mL)
-plant-based milk 270 (mL)
-apple cider vinegar 20 (mL)

-amaretto 2 (tbsp)
-cocoa powder 1 (tsp)
-long espresso 1

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Steps

Preheat the oven to 170°C (340°F).
Prepare the sponge cake: mix the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix the plant-based milk, oil, and vinegar. Add the dry mixture and mix everything together to obtain a smooth batter.
Pour the batter into a greased square or rectangular pastry mold (mine is 20 x 20 cm). Bake for 35 minutes.
Prepare the cream: Heat 30 mL of water with the agar-agar until it boils. Set aside.
Whip the coconut cream into whipped cream and store it in the fridge.
Blend the silken tofu with the agar-agar mixture. Once you achieve a smooth texture, whisk this mixture with the yogurt. Add the powdered sugar and amaretto. Finally, gently fold in the coconut whipped cream using a rubber spatula.
Assembly: Pour the long espresso and mix it with the amaretto. Cut the sponge cake in half, thickness-wise. Soak both halves in the coffee mixture. Place one half of the sponge cake at the bottom of your cake frame. Cover with half of the cream. Place the other half of the sponge cake and finish with the remaining cream on top.
Place in the fridge for at least 5 hours before removing the frame. Dust with cocoa and serve!