Tiramisu Vegan
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the biscuit:
- 500g flour
- 200 g suar
- 6 teaspoons baking powder
- 500 ml sparkling mineral water
- 100 ml oil, neutral
- 1 pinch (s) salt
For the cream:
- 400 g silken tofu
- 200 ml cream substitute (vegan whipped cream, whipped cream)
- 200 g yohurt substitute, vean or more cream, the yohurt makes it more juicy)
- 100 g powdered suar
- 1 organic lemon (s)
- some vanilla
- 1 pack cream stabilizer
For watering:
- 500 ml espresso
- 8 tablespoon amaretto or marsala
For decoration:
- some cocoa
- possibly berries
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees top-bottom heat.
- For the sponge cake mix the flour, sugar, baking powder and salt in a bowl. Then add the oil and mineral water and stir everything together briefly, not too long, otherwise the gas will come out of the mineral water and the dough will not be fluffy.
- Pour the dough onto a greased or parchment-lined baking sheet and smooth it out.
- Bake the sponge cake for about 20 minutes or until golden brown. Then let it cool down, it doesn`t have to be completely cold.
- For the cream, drain the silken tofu well and stir it until smooth. Add powdered sugar, vanilla, yogurt, zest and juice of one lemon to the silken tofu and stir everything together. Whip the plant-based cream briefly and then add the cream stabilizer and fold it into the silken tofu mixture. If you want berries in the cream, fold them in now.
- The layers:
- Cut the biscuit so that it fits in your baking dish, it doesn`t matter if it breaks or doesn`t fit in as a whole plate. Alternatively, you can use individual glasses.
- Mix the amaretto / masala and coffee. For an alcohol-free variant, you can simply leave out the alcohol or replace it with a bitter almond flavor.
- Put a layer of biscuit in the mold and soak it very well with the coffee mixture. Spread some cream on top and repeat the process until the ingredients are used up. You should finish with the cream. For me it was enough for two layers of biscuit and cream.
- Let the vegan tiramisu soak in the refrigerator for a few hours or overnight and sieve cocoa over it just before serving. You can also top it with berries.
- The cream mass is still quite liquid at the beginning, but hardens when it cools down.
- Don`t worry, the tiramisu doesn`t taste like tofu as you might expect, but like a normal tiramisu.
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