Vegan Tiramisu
Immerse yourself in the divine indulgence of Vegan Tiramisu, where traditional Italian elegance meets compassionate culinary artistry. Delicate aquafaba ladyfingers, magically transformed from chickpea brine, form the foundation of this ethereal dessert. A velvety mascarpone, crafted with soaked cashews and coconut cream, envelops the ladyfingers, creating a heavenly symphony of flavors and textures. Infused with the warmth of espresso, this cruelty-free masterpiece redefines decadence without compromising on taste or ethics. Elevate your dessert game and savor the magic of this plant-based delight that honors both your palate and the planet.
Equipment
- Electric Mixer
- Piping Bag with Round Tip
- Baking Sheet
- High-Speed Blender or Food Processor
- Shallow Dish
- Serving Dish or Individual Glasses
- Spatula
- Plastic Wrap
- Refrigerator
- Sieve or Fine Mesh Strainer
Ingredients
- For the Savory Ladyfingers:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup powdered sugar
1/2 cup aquafaba (chickpea brine)
1 teaspoon vanilla extract
Pinch of salt
- For the Divine Mascarpone:
1 1/2 cups raw cashews (soaked overnight or in hot water for a few hours)
1 cup coconut cream (from a can)
1/4 cup maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
- For the Elixir of Joy:
1 1/2 cups strong brewed coffee or espresso, cooled
- For Cocoa Love:
2 tablespoons unsweetened cocoa powder
Optional Enhancements:
1/2 teaspoon almond extract
1/2 cup raspberry puree
Instructions
Prepare the Savory Ladyfingers:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.In a bowl, whisk together the all-purpose flour, granulated sugar, and salt.In a separate bowl, whip the aquafaba using an electric mixer until stiff peaks form.Gently fold the whipped aquafaba into the flour mixture until well combined.Transfer the batter to a piping bag fitted with a large round tip.Pipe the batter into 3-inch long strips on the prepared baking sheet, leaving some space between each.Dust the ladyfingers with powdered sugar and bake for about 12-15 minutes or until lightly golden. Allow them to cool completely.
Prepare the Divine Mascarpone:
- Drain and rinse the soaked cashews. In a high-speed blender or food processor, blend the cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth and creamy. Adjust sweetness and tanginess to your liking.Transfer the mascarpone to a bowl and refrigerate for at least 1 hour to let it firm up.
Assemble the Vegan Tiramisu:
- Pour the cooled brewed coffee or espresso into a shallow dish.Take a serving dish or individual glasses and start layering the Vegan Tiramisu.Dip each ladyfinger briefly into the coffee, making sure not to soak them completely.Arrange a layer of soaked ladyfingers in the bottom of the dish or glass.Spread a layer of the divine mascarpone over the ladyfingers, smoothing it out with a spatula.Repeat the layers, alternating between ladyfingers and mascarpone, until you fill the dish.For optional enhancements, you can add a thin layer of raspberry puree between the mascarpone layers or a hint of almond extract to the mascarpone mixture.Finish the tiramisu with a dusting of cocoa powder on top.
Chill and Serve:
- Cover the dish or glasses with plastic wrap and refrigerate the Vegan Tiramisu for at least 4 hours, preferably overnight. This allows the flavors to meld and the dessert to set.When ready to serve, sprinkle a little extra cocoa powder on top for an extra touch of elegance.Enjoy the ethereal delight of Vegan Tiramisu with your loved ones, and savor the magical moments it brings.