Vegan Pumpkin Tiramisu Food

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VEGAN PUMPKIN TIRAMISU



Vegan Pumpkin Tiramisu image

These pretty little pumpkin parfaits are the work of Chloe Coscarelli, the vegan cookbook author. Pumpkin custard and vanilla cake crumbles are soaked in espresso and amaretto, then layered in individual cups (as seen above) or in one large trifle dish. In a rush? Use vegan cake mix like some of our readers do.

Provided by Tara Parker-Pope

Time 1h15m

Yield 1 (8-inch) trifle or 6 to 8 mini-trifles

Number Of Ingredients 19

1/3 cup cornstarch or arrowroot
1/4 cup water
3/4 cup canned coconut milk, mixed well before measuring
1 (15-ounce) can pumpkin purée
3/4 cup maple syrup
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3 cups all-purpose flour (or gluten-free all-purpose flour plus 1 1/2 teaspoons xanthan gum)
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1 3/4 cups soy, almond or rice milk
1 cup canola oil
1/4 cup white or apple cider vinegar
1 tablespoon pure vanilla or almond extract
1/2 cup amaretto
1/4 cup water
3 tablespoons instant espresso
12 ounces semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped

Steps:

  • To make the Pumpkin Crème: In a small bowl, thoroughly mix cornstarch and water with a whisk or fork and set aside.
  • In a medium saucepan, whisk together coconut milk, pumpkin purée, maple syrup, pumpkin pie spice and salt, and heat over medium heat until it just begins to boil, about 5 minutes. Slowly drizzle cornstarch mixture into the saucepan, whisking continuously. Cook until the mixture becomes very thick, about 5 minutes, whisking frequently. Pour the crème into a bowl and let cool about 15 minutes. Cover the bowl with plastic wrap so that the plastic wrap is touching the top of the crème. Refrigerate for a few hours or overnight.
  • To make the Vanilla Cake: Preheat oven to 350 degrees. Lightly grease three 8- or 9-inch round cake pans or one 9-by-13-inch pan and line the bottoms with parchment paper.
  • In a large bowl, whisk together flour, sugar, baking soda and salt. In a separate bowl, whisk together nondairy milk, oil, vinegar and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
  • Fill each prepared cake pan evenly with batter. Bake for 18 to 20 minutes, or until a toothpick inserted in the center of the cake comes out mostly clean, with a few crumbs clinging to it. Rotate the cakes halfway through the baking time. Cool the cakes completely before assembly.
  • To make the Espresso Soak: In a small bowl, whisk amaretto, water and espresso until espresso dissolves.
  • To assemble: In a large bowl or trifle dish, place one layer of cake (trim to fit) at the bottom and drizzle it with the Espresso Soak. Spread a layer of Pumpkin Crème on top and generously sprinkle with ground chocolate. Repeat this process for 2 more layers until all components are used up. You could also cut the cake into mini rounds for individual servings in mini trifle dishes or ramekins.

Nutrition Facts : @context http, Calories 1184, UnsaturatedFat 37 grams, Carbohydrate 171 grams, Fat 52 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 16 grams, Sodium 922 milligrams, Sugar 113 grams, TransFat 0 grams

VEGAN TIRAMISU



Vegan tiramisu image

Make this easy plant-based tiramisu for a simple but impressive dinner party dessert. It's rich, thick and creamy

Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com

Categories     Dessert

Time 55m

Number Of Ingredients 14

250ml pot whippable plant cream
1 tbsp icing sugar
1 tsp vanilla bean paste
2 tbsp coffee liqueur, or dark rum
100ml coffee, cooled
1½ tbsp golden caster sugar
2 tbsp cocoa powder
100g dairy-free spread, plus extra for the tin
200ml dairy-free milk
½ tbsp cider vinegar
2 tsp vanilla extract
125g golden caster sugar
200g self-raising flour
½ tsp baking powder

Steps:

  • Heat the oven to 180C/160C fan/gas 4. First, make the sponge. Using a little dairy-free spread, butter and line a 20cm x 30cm tin (or 25cm square).
  • Put the dairy-free milk in a jug and stir in the vinegar and extract, and leave for a few minutes to thicken. Beat the dairy-free spread and sugar together until creamy, then beat in the thickened milk mixture, flour, a pinch of salt and the baking powder until you have a smooth batter.
  • Scrape the batter into the tin and bake for 20-25 mins until lightly golden and risen, and a skewer comes out clean when inserted into the middle. Leave to cool in the tin for 10 mins, then transfer to a rack to cool completely.
  • Whip the plant cream with the icing sugar and vanilla bean paste until softly whipped. Mix the liqueur, coffee and caster sugar in a bowl. Cut the cooled sponge into 16-18 sponge fingers.
  • Add half the sponge fingers to a small serving dish (about 15 x 20cm), breaking them up to fill any gaps. Using a pastry brush, brush the sponge with some of the coffee mixture. It won't absorb as much as regular sponge fingers, so add gradually until they are lightly soaked. Spoon over half the cream mixture, then add the remaining sponge fingers. Brush again with the coffee mixture, then add the remaining cream and chill for a few hours or overnight. Sieve over the cocoa powder to serve.

Nutrition Facts : Calories 534 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.72 milligram of sodium

PUMPKIN TIRAMISU



Pumpkin Tiramisu image

Tiramisu is a classic dessert that everyone enjoys. For a more fall flavor, try this version, which features a creamy pumpkin filling and sweet spices.-Holly Billings, Battlefield, Missouri

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 16 servings.

Number Of Ingredients 10

1-1/2 cups heavy whipping cream
2 packages (8 ounces each) cream cheese, softened
1 can (15 ounces) solid-pack pumpkin
1/2 cup packed brown sugar
4 teaspoons pumpkin pie spice, divided
2 teaspoons vanilla extract, divided
1 cup strong brewed coffee, room temperature
2 packages (3 ounces each) ladyfingers, split
1 carton (16 ounces) frozen whipped topping, thawed
Additional pumpkin pie spice

Steps:

  • In a large bowl, beat cream until stiff peaks form; set aside. In another bowl, beat the cream cheese, pumpkin, brown sugar, 1 teaspoon pie spice and 1 teaspoon vanilla until blended. Fold in whipped cream., In a small bowl, combine coffee and remaining pie spice and vanilla; brush over ladyfingers. In a 3-qt. trifle dish, layer a fourth of the ladyfingers, pumpkin mixture and whipped topping. Repeat layers two times. Sprinkle with additional pie spice. , Cover and refrigerate for until chilled, about 4 hours.

Nutrition Facts : Calories 299 calories, Fat 21g fat (14g saturated fat), Cholesterol 78mg cholesterol, Sodium 179mg sodium, Carbohydrate 23g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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