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Tiramisù | VEGAN

Updated: May 19

Is there a more emblematic italian dessert than the famous Tiramisù? I do not think so. For those who do not know this dessert (and I think you are very few) it is based on mascarpone cheese, eggs and sugar, layered with biscuits "ladyfingers", soaked in coffee and covered with a sprinkling of cocoa powder. I don't deny it is delicious, yet at the same time a real bomb for cholesterol and extra pounds, not to mention the "ethical" aspect since it's mainly based on animal products.



I propose you a plant based version, absolutely delicious and super super tested. Matt, as a true admirer of Tiramisù (I think it's his absolute favorite desser ever), considers it an excellent alternative that has nothing to envy to the original recipe. Instead of ladyfinger biscuits, I use a vegan sponge cake enriched with chocolate chips, absolutely irresistible. It can also be gluten-free, replacing the flour and adjusting the water doses, as specified in the notes at the bottom of the page.



Vegan Tiramisù is a dessert which will give you deep satisfaction, as it's really good and very light.

If you want to impress your guests, this is just the perfect occasion. So, put on your apron, take out blender, bowls and scale, and let's get started!



INGREDIENTS

Serving: 5-6 single portion jars come out with these doses. Alternatively, you can make a single tray 15x20cm.


For the sponge cake

  • 200gr all-purpose flour / For a gluten-free versione, see the notes at the bottom of the page

  • 50gr coconut sugar or brown cane sugar

  • 40gr cornstarch

  • 1/2 tsp baking soda

  • 150gr sparkling water

  • 25gr sunflower seed oil

  • 35gr chocolate chips


For the cream

  • 500gr vanilla soy milk / Alternatively you can do it yourself, see the notes at the bottom of the page

  • 50gr cornstarch

  • 50gr brown cane sugar

  • 30gr sunflower seed oil

  • Pinch of salt

  • 200gr vegetable whipping cream


You will als need

  • 2 tsp cocoa powder

  • Espresso coffee maker (the "moka") for 3-4 people. Alternatively, if you don't have it, you can use instant or American coffee. Even if the effect won't be like the original, you are warned;)


LET'S DO IT

Sponge cake

  1. Pre-heat the oven to 180°C / 375°F

  2. Line a 15/18 cm diameter cake tin with baking paper

  3. In a large bowl mix together flour, sugar, corn starch and baking soda

  4. Add the sparkling water (it helps the rising in the absence of chemical yeast) and give everything a good whisk

  5. Add the chocolate chips and transfert the batter into the cake tin

  6. Bake for 20 minutes or until a toothpick comes out fairy clean

  7. Set aside


Cream

  1. Pour the milk into a pot one the stove and melt in the cornstarch, adding it in gradually to prevent lamps from forming. Stir with a whisk

  2. Add sugar, oil and a pinch of salt

  3. Bring to a boil while stirring constantly

  4. Once you start to see the first bubbles, stir again for 30 seconds and remove from the heat. The cream should have thickened

  5. At this point it is necessary to wait until the cream has completely cooled before mixing it together with the vegetable cream, otherwise the result would collapse on itself, and the slice would not remain beautifully compact. Just have a little patience before you can put it all together. It'll be worth it, promised

  6. Once the first part of the cream has cooled well, you'll note that the cream has thickened during the rest time. To make it creamy again, blend it with a powerful blender

  7. Whip the vegetable cream until it becomes firm

  8. With the help of a spatula, mix the two compounds together until well blended.



Let's assemble our tiramisù

  1. Put some coffee on, then pour it into a bowl and sweeten it with a pinch of sugar and a drop of milk, if you like

  2. Cut the sponge cake in two as in the picture, making circles or rectangles, according to the type of jars/containers you'll use to serve the dessert

  3. Dip it in the coffee and place it on the bottom of each jar, add a spoonful of cream and a sprinkling of cocoa powder. Repeat the step until all the sponge cake is finished


Keep the cake in the fridge for a few hours before serving.

NOTES


For a gluten-free version, replace the all-purpose flour with rice flour or a GF one, adjust the water to 190gr To make your homemade flavored vanilla milk, cut a vanilla bean pod lengthwise, extracting the seeds with the tip of a knife. Put seeds and bean in 500ml / 2cups soy milk and bring to a boil. Then remove from the heat and allow to steep for 10 minutes. Then throw away the pod and you'll have obtained your vanilla flavored milk.



Should you try my vegan tiramisù at home, do not forget to tag the Instagram page and use the hashtag #twocabbageskitchen. We'll looooove to see your creations :)

Love & Enjoy.

Cristiana & the Cabbages

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Hope you enjoyed this recipe! Try it at home... I assure it's not difficult :)

Use the hashtag

#twocabbageskitchen on Insta

The Two Cabbages would

absolutely love to see your creation!

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