Image of Vegan Tiramisu

Vegan Tiramisu

By Moving Beans

Not rated by anyone

Servings: 9

Total time: 4 h 15 min

Preparation time: 15 min

Cooking time: 4 h

Cooking method: Baking

Difficulty: Advanced

This luscious vegan tiramisu will impress your guests. You won't believe this decadent dessert is vegan, with silky creamy layers and rich espresso.

Ingredients

LADYFINGERS:

all-purpose flour • 1 ½ cups
cornstarch • 1 ½ tsp
baking powder • 1 tsp
baking soda • ½ tsp
kosher salt • ¼ tsp
unsalted vegan butter • 6 tbsp
vegan sugar • ¾ cups
aquafaba, liquid from can of chickpeas • ¼ cups
vanilla extract • 1 tsp
unsweetened almond milk • ¼ cups

VEGAN MASCARPONE:

raw cashews boiling water, for soaking cashews • 1 ½ cups
unsweetened almond milk • ½ cups
maple syrup • ⅓ cups
unrefined coconut oil, melted • ⅓ cups
kosher salt • ¼ tsp
vanilla extract • ½ tsp
lemon juice • 1 tsp
full-fat coconut milk, chilled • 25 oz
powdered sugar • 2 tbsp

SOAKING LIQUID:

Reserve Espresso Blend room teperature • 175 mL ml
water • ¾ cups
dark rum cocoa powder, for dusting • 3 tbsp

Steps

LADYFINGERS:

1

1. Combine together the flour, cornstarch, baking powder, baking soda, and salt in a medium mixing basin. Place aside.

2

2. With an electric hand mixer, beat together the butter and sugar in a separate medium bowl until completely mixed. Beat in the aquafaba and vanilla until light and frothy, about 2-3 minutes. The mixture may appear fractured at first, but as the dry ingredients are added, it will come together.

3

3. 12 of the flour mixture should be mixed with the wet components. Scrape the edges of the bowl clean, then pour in the almond milk. Blend until smooth. Mix in the remaining dry ingredients until smooth.

4

4. Grease two baking pans with nonstick spray and line with parchment paper.

5

5. Fill a piping bag with the batter and a 12-inch round tip, or a zip-top bag with a corner clipped off. Ladyfingers should be piped onto the prepared baking sheets at least 112 inches apart. Each cookie should have a length of 214 inches and a width of 34 inches. Total, you should have 50-55.

6

6. Refrigerate the piped cookies for 30 minutes before serving.

7

7. Preheat oven to 350 oC.

8

8. Bake the ladyfingers for 13-15 minutes, or until light brown along the edges. Allow for thorough cooling.

VEGAN MASCARPONE:

1

1. Place the cashews in a medium heatproof basin and cover with 1 inch of boiling water (2.5 cm). Allow 10 minutes to soak until somewhat plumped and softened. Drain.

2

2. In a blender, combine the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice. Blend until completely smooth. Place aside.

3

3. Fill a large mixing bowl halfway with the solid layer from the cold coconut milk cans. Save the liquid for later use or discard it. Add the powdered sugar and beat with an electric hand mixer for 2-3 minutes, or until light and fluffy.

4

4. Fold the blended cashew mixture into the beaten coconut milk using a rubber spatula.

5

5. To make the soaking liquid, combine the espresso, water, and rum in a shallow basin. Alternatively, use 112 cups (360 ml) of cold brewed coffee in place of the espresso and water.

TIRAMISU:

1

1. Spread 12 cups (65 grams) mascarpone cheese in the bottom of an 8-inch square baking dish. Place a ladyfinger on top of the cream after quickly dipping it in the espresso liquid. Cover the cream with more ladyfingers, 16-18 in total. Spread roughly 1 cup (130 grams) mascarpone over the ladyfingers, then top with another layer of ladyfingers, another layer of cream, and the last layer of ladyfingers. On top, spread the remaining mascarpone cream.

2

2. Refrigerate for at least 2 hours, or overnight, after covering the baking dish with plastic wrap.

3

3. Cover the tiramisu and lightly dust the top with chocolate powder before serving.

4

4. Cut into 9 pieces and serve.

5

5. Enjoy!

Cuisine: Italian Category: Cakes

Comments are loading...

Community comments