VEGAN TOFU TIRAMISU
VEGAN TOFU TIRAMISU
Serves: 8
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| VEGAN TOFU TIRAMISU |
Ingredients:
For the sponge layer:
1 cup (150g) gluten-free flour
2/3 cup (100g) ground almonds
1 tsp baking powder
1/2 tsp salt
6 tbsp coconut oil, melted
6 tbsp maple syrup
1/2 cup (120ml) milk of choice
150ml strong coffee (I mixed 1.5 tbsp instant espresso in 150ml hot water)
For the cream layer:
396g Cauldron Original Tofu, drained
6 tbsp maple syrup
6 level tbsp almond butter
1/2 tsp instant espresso powder
2 tsp vanilla paste OR 3 tsp vanilla extract
1-2 tbsp milk of choice
Pinch of salt
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| VEGAN TOFU TIRAMISU |
Method:
Preheat your oven to 180°C (160°C fan assisted)/ 350°F
To make the sponge: mix the first 4 ingredients in a bowl, then pour in the oil, maple syrup and milk. Mix to combine.
Pour the batter into a lined 8″ square cake tin and bake for 15 minutes. Leave to cool completely.
To make the cream layer: First, drain the tofu from as much liquid as possible. I find the easiest way to do this is to break up the tofu into a nut milk bag/straining bag and squeeze out all the fluid. You can also use a muslin cloth.
Blend all the cream layer ingredients in a food processor until smooth.
To assemble: I used these dessert rings to shape my individual tiramisus*. Use one of the rings to cut out 4 rings from the sponge cake, and then carefully slice each circle in half horizontally. You will end up with 8 round sponge discs.
Place one of the discs back into the dessert ring, then drizzle on top 2-3 tsp of the brewed coffee. You need enough for the sponge to absorb, but make sure you don’t use too much otherwise the sponge will become too soft.
Top with a few teaspoons of the cream mixture, and then repeat the above step so you end up with two layers of sponge and 2 layers of cream.
Leave to chill in the fridge for 1-2 hours, then carefully remove the rings and top with a generous dusting of cocoa powder and cherries
Enjoy!
*If you don’t have dessert rings, simply crumble the sponge in glasses, drizzle with coffee, then top with a layer of the cream mixture. Repeat one more time so you end up with two layers of sponge and two-layer of cream. Chill in the fridge for an hour then dust with cocoa and top with a cherry. Enjoy!
This recipe made 4 large Tiramisu because of the size of the dessert rings, but I would say this recipe is enough to serve at least 8 people. So you can either slice each in half, use smaller rings or serve in glasses as explained suggested above.
