EQUIPMENT
- sac à poche
- cheese cloth
INGREDIENTS
- 250 ml coffee (black)
- 30 grams cacao powder
Vegan Mascarpone Cream
- 400 grams unsweetened soy yogurt
- 200 grams silken tofu (soft)
- 100 grams vegan butter
- 100 grams sugar
- 50 grams soy milk
Vegan Sponge Cake
- 200 grams all-purpose flour
- 200 grams water
- 180 grams sugar
- 100 grams corn starch
- 100 grams refined coconut oil or vegan butter
- 16 grams baking soda
- 1 whole vanilla bean
INSTRUCTIONS
Vegan Mascarpone Cream
- put the yoghurt to drain for at least 8 hours in a sieve wrapped in a cheese cloth with weights on top (better if the night before)
- with an immersion blender, emulsify the soy milk with the melted vegetable butter
- blend together all the ingredients for the mascarpone cream (dried yoghurt, tofu, butter and milk emulsion, and sugar). If you use whole-wheat sugar, blend it first separately
Vegan Sponge Cake
- in a bowl, mix water, refined coconut oil, vanilla and sugar
- pass the all-purpose flour, cornstarch and baking powder through a sieve and add them to the liquid mixture, stirring with a spatula until the mixture is smooth
- bake in the oven for about 30 / 40 minutes at 180˚C [360˚F]
Assemble the Tiramisu
- arrange in a small glass or in a glass baking tray
- repeat layers of sponge cake soaked in sweetened coffee with a topping of vegan mascarpone cream, finalise with cacao powder
- store the tiramisu in the refrigerator for a couple of hours before consuming it, this makes the flavour more intense
Notes
NUTRITION PER PORTION
STEP BY STEP VIDEO RECIPE
Tiramisu is the most emblematic dessert of Italian cuisine.
Our Vegan Tiramisu has fluffy layers consisting of a homemade sponge cake and we top these with a soft cream made from yogurt and tofu: it's simple and it's delicious!
It is served cold and it is adored for its creaminess and bitter sweet taste. The perfect mixture of contrasts in each layer make this dessert a true delight for our palate.
Throughout centuries, Tiramisu has been changed and interpreted in many different ways - and this version is completely cheese-free, nut-free and egg-free.
This tiramisu without mascarpone or eggs can be kept in the fridge wrapped in foil or covered with an air-tight lid for 3 days.
We hope you liked this luxurious vegan tiramisu. It's rich, creamy, sweet, and just the best dessert ever. We think you might also like our grandma's double chocolate mousse and our oats pancakes with raspberry jam.
And if you have any tips or questions, we would love to hear from you in our comment section below.
Thank you for following our blog. Stay healthy, stay foolish.
Is it right with 16grams of baking soda for the sheet??
Hi Steph, yes this is correct. You just need 16 grams of baking soda to make the vegan sponge cake. 🙂 Let us know if you need any help!