VEGAN TIRAMISU RECIPE BY TASTY
Wow your friends with this decadent vegan tiramisu. With velvety creamy layers and rich espresso you won't believe this indulgent dessert is vegan.
Provided by Rachel Gaewski
Categories Desserts
Time 4h
Yield 9 servings
Number Of Ingredients 25
Steps:
- Make the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.
- Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the almond milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.
- Line 2 baking sheets with parchment paper and grease with nonstick spray.
- Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 50-55 total.
- Chill the piped cookies in the refrigerator for 30 minutes.
- Preheat the oven to 350˚F (180˚C).
- Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.
- Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.
- Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.
- Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.
- Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.
- Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.
- Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream. Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.
- Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.
- Slice into 9 portions and serve.
- Enjoy!
Nutrition Facts : Calories 512 calories, Carbohydrate 38 grams, Fat 37 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams
TIRAMISU CHEESECAKE RECIPE BY TASTY
Here's what you need: large ladyfingers, coffee, cream cheese, mascarpone cheese, vanilla extract, milk, sugar, gelatin, cocoa powder
Provided by Frank Tiu
Categories Desserts
Yield 8 servings
Number Of Ingredients 9
Steps:
- Dip the ladyfingers in coffee.
- In two spring form pans lined with parchment paper, layer the coffee-dipped lady fingers in a single layer.
- Freeze until the ladyfingers are frozen.
- In a bowl, add the cream cheese, mascarpone cheese, and vanilla extract. Stir to combine.
- Add the milk, sugar, and gelatin to a bowl and whisk until the gelatin has dissolved.
- Pour the milk mixture through a sieve into the bowl of cream cheese.
- Pour 1 cup (290 g) of cheesecake batter into a springform pan. Refrigerate until firm, about 2 hours
- Add one layer of frozen ladyfingers on top of the refrigerated cheesecake layer.
- Add another cup (290 g) of cheesecake batter on top. Refrigerate for two hours, and repeat with remaining batter and ladyfinger layer.
- Refrigerate for 2 hours or until firm.
- Dust the top with cocoa powder.
- Enjoy!
Nutrition Facts : Calories 680 calories, Carbohydrate 54 grams, Fat 47 grams, Fiber 0 grams, Protein 12 grams, Sugar 35 grams
VEGAN TIRAMISU
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
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
VEGAN TIRAMISU
As a near vegan, I have been deprived of Tiramisu for far too long. This recipe was a wonderful treat and met my expectations for something as close to the real thing as you can get. My non-vegan friends were impressed too! Making your own ladyfingers makes it a more time consuming recipe, but worth it. I got the recipe from Wholefoods recipes online: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=2049 Note to non-vegans: When preparing vegan desserts for others, be sure to use organic sugar, beet sugar etc. (as regular sugar undergoes a process using bone char).
Provided by kitsch kitchen
Categories Dessert
Time 1h10m
Yield 9 slices
Number Of Ingredients 13
Steps:
- To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. In the bowl of a standing mixer fit with the paddle attachment, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk. Cover and chill the dough for at least 1 hour.
- Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper; set aside.
- On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger. Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.
- To make the tiramisu, in a standing mixer with the whisk attachment or with a handheld mixer, beat together cream cheese, sour cream and powdered sugar. Stir together coffee and Marsala in a shallow bowl. Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side then transfer to a 5- x 9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish.
- Spread half of the cream cheese-sour cream mixture evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and cream cheese-sour cream mixture. Cover and chill for at least 1 hour then sprinkle with chocolate and serve.
Nutrition Facts : Calories 296.7, Fat 2.4, SaturatedFat 1.3, Sodium 232.5, Carbohydrate 63.8, Fiber 1.4, Sugar 39.8, Protein 3.9
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- You’ll need a batch of ladyfingers cooked and completely cooled before starting with the tiramisu!
- Open the chilled can of coconut milk and scrape off the solid top layer of coconut cream. Try to scoop out all the solid white coconut cream while leaving the water in the can (discard or use for another recipe).
- Drain the water from your soaking cashews and add them to a high-speed blender along with the 4 tbsp lemon juice, ¾ C soy milk and a pinch of salt.
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- Preheat oven to 350°F. Grease and flour two 8×8” baking pans. (If you only have one cake pan, you can simply bake one cake and cut it into two layers when cooled.)
- Scoop the solid coconut cream from the tops of the cans. (You can save the coconut water for use in smoothies, or to drink.) If you can only find full-fat coconut milk (rather than cream), you will need an extra can. Avoid using lite coconut milk; it won’t firm up enough in the fridge.
- Add soaked cashews to your blender or food processor, along with sweetener and coffee liqueur or espresso. Add in 2-3 tablespoons water and process, scraping down the sides of your container often. If your blender has a tamper, it will be helpful to use here. Add additional water, a tablespoon at a time, until cashew cream is as smooth as possible. Avoid adding too much liquid, as it will spill out of the tiramisu if it’s too loose. It should be roughly the texture of hummus (slightly wetter is okay).
- Optional: Cut both cooled cakes down the center, and then cut each half into thin strips, roughly 1/3 – 1/2” in width. (You’re essentially cutting your cake into pieces roughly the same size as ladyfingers.) If you want to skip this step, you can simply make a layer cake.
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