Vegan tiramisu (GF)

Name: Vegan tiramisu (GF)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: European, Italian, Mediterranean
Ingredients: 150 ml espresso or very storng coffee; 2 tablespoon rum or marsala; 6 tablespoon caster sugar aka superfine sugar in the USA; 12 savoiardi sponge fingers (vegan); 170 g vegan butter melted; 350 g firm silken tofu room temperature; 120 g soy yogurt, unflavoured and unsweetened, room temperature; 120 g caster sugar; 1 teaspoon vanilla extract; 2 tablespoon cocoa powder; 20 g vegan dark chocolate

7 steps

Prep:10minCook:4h

Cool in the fridge for at least 4 hours and ideally overnight. The alcohol is optional Storage: If you don't finish the vegan tiramisu in one go cover it with film or reusable wrap and store in the fridge, unclear how long it exactly lasts. It is still perfect after a day, but I did not have any left overs for longer. Can be GF by replacing the flour with gf flour when you make the ladyfingers. This is a recipe for vegan ladyfingers, one serving is enough for the tiramisu. https://schoolnightvegan.com/home/vegan-ladyfingers/ Replacements: The soy yoghurt could possibly be replaced by soy milk with a tbsp of lemon juice whisked in. I wouldn't do this unless I do not have soy yoghurt available, because I do not know for sure if this holds up. Tips: tiramisu always tastes best made with fresh espresso. Strong black coffee will also do but try your best to use espresso if you possibly can. Don't worry about the tiramisu if it looks a bit too jiggly as you're assembling. It'll set in the fridge over time. Before serving it's important that you dust the top with a decent cocoa powder. It is optional to sprinkle the top with finely grated chocolate.

Updated at: Sun, 20 Oct 2024 15:17:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories534.8 kcal (27%)

Total Fat33.4 g (48%)

Carbs50.8 g (20%)

Sugars34.9 g (39%)

Protein7.4 g (15%)

Sodium44.3 mg (2%)

Fiber1 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

To Make the Sponge Layer

Step 1

In a wide bowl, whisk together the espresso, rum and caster sugar until no granules of sugar remain.

Step 2

One by one, dunk each savoiardi sponge finger in the coffee mixture, flip and dip again, before placing in a row on the bottom of a deep 21x15cm dish.

Step 3

Once you have a row of 5 or 6 sponge fingers (depending on the size of your dish) across the base of the dish, pause the dunking and make the cream layer.

To Make the Cream Layer

Step 4

Place all the cream layer ingredients in the cup of a high-speed blender and blend until smooth. If the mixture appears to have split or doesn't quite look smooth, put the lid on the blender cup and sit it in a bowl of just-boiled water for 5-10 minutes before blending again.

Step 5

Pour half of the cream mixture over the bottom layer of soaked savoiardi sponge fingers. Give the dish a gentle jiggle to even out the cream layer and fill the cracks between the sponge fingers.

Step 6

Continue dunking and arranging the remaining sponge fingers in a second layer on top of the first then top with the remaining cream mixture. Use a pallet knife or spatula to flatten off the surface then cover with cling film (making sure it's not touching the cream surface) and place in the fridge for at least 4 hours or ideally overnight.

Step 7

Once ready to serve, dust with the cocoa powder and finely grate with the vegan dark chocolate.