Simple vegan tiramisu made with a fine sponge cake base filled with a mascapone of silken tofu and cashews. With fine coffee flavor and cocoa topping. Without alcohol, suitable for the whole family.
Soakcashews for the VEGAN MASCARPONE if a high-powered blender is not available.
Prepare coffee or espresso, allow to cool and set aside.
150 ml cold
Prepare flaxseed eggs and set aside.
2 Piece Flaxseed eggs
FOR THE COOKIE Preheat oven to 175 degrees and line a loaf pan (20x20cm diameter) with baking paper. Grease sides optionally with a little vegan margarine.
Put baking soda, apple cider vinegar and vegetable milk in a bowl and mix. The liquid should now foam slightly.
¼ tbspn Baking soda, 1 tbspn Apple cider vinegar, 115 ml Plant milk
Place sieve over bowl, sift in spelt flour and almond flour.
120 g fine spelt flour, 60 g Almond flour
Add baking powder, sugar, oil, (optional) bourbon vanilla, cornstarch and flaxseed eggs. Blend with a whisk or silicone scraper until smooth.
2 Piece Flaxseed eggs, 30 g Cornstarch, 1 ½ tbspn Package baking powder, 120 g Raw cane sugar, 30 g Frying and baking oil, Oprtional ¼ tsp bourbon vanilla
IMPORTANT: Dough may become more liquid or solid depending on the type of flour. Be sure to check consistency and add more vegetable milk if too solid or more flour if too liquid. Consistency should be as in the video.
ALTERNATIVELY make the dough with a cake machine or high-powered mixer. I use the dough program of my Blendtec.
Pour batter into loaf pan and bake for 30 minutes. Do stick test, does the wooden stick come out clean, turn off oven and let sponge cool completely.
To make the VEGAN MASCARPONE, place all ingredients in a high-powered blender or other powerful blender and blend to a fine liquid (about 60 seconds). Place in the refrigerator and allow to set.
125 ml Oat milk or another plant milk, ½ Cup Silken tofu, 40 g maple syrup, juice of ½ lemon, ¼ tbspn Xanthan Gum, 150 g Cashews
Cut BISKUIT in half with a long knife and unfold. Return the base to the loaf pan and drizzle with ½ cup of coffee. Please do not skimp here, but soak well.
150 ml cold
Remove MASCARPONE from the refrigerator. Spread half of the cream on the base with a silicone spatula or a spoon. Place the second buscuit base on top.
Spread the remaining mascarpone on top, smooth it out and put it in the fridge. Ideally, leave to infuse overnight. Otherwise, put in the freezer for 30 minutes, remove from the springform pan, dust with plenty of cocoa and portion.
Cocoa powder to taste as topping
TIP: The tiramisu tastes especially good and is super portionable if you freeze them for 30 minutes.
Arrange on plates and enjoy!
Store in an airtight container in the refrigerator for up to 5 days, keep frozen for a few weeks. However, fresh is best.