January 1, 2020
First of all I want to wish you all a year of open hearts and smiling cheeks! In the Christmas time I prepared a vegan tiramisu with Slovenian shop Vegansko. Let me tell you how the preparation looked like.
First of all the biscuits used for tiramisu are impossible to find without eggs. Savoiardi (as they are called in Italian) contain on average around 30% eggs. So I decided to use home-baked vanilla sponge instead. It definitely adds an extra step and if you find vegan cookies that could fit into tiramisu recipe - feel free to use them! But you know what? Home-baked vanilla sponge cake that you can also find in this peach cake or scrumptious dump cake turned out to be an amazing alternative.
In the next step I started preparing the vegan mascarpone filling. When I tried the taste I didn’t like it - it was too much like margarine and quite artificial. So I added some lemon juice and sugar. And I won’t lie - I thought the final result will be a disaster.
When I was decorating the tiramisu with whipped cream in the last stage I felt a bit bad - my grandparent came over for a visit and I was very close to not even serving it to them. But photo shooting had to happen first. And when Klemen tried the “test piece” he loved it! And the excitement went all around the table when my family tried it.
So this vegan mascarpone turned out to be amazing in the final result. It is quite thick and it is definitely very easy to cut the tiramisu.
I hope you try it yourself :) When I will try it again I will add berries or sour-cherries between the layers, so that it balances out the creaminess.
Bon appetit!
ingredients
For the sponge cake
2
cups
250
g
flour
3/4
cup
200
g
sugar
1/2
tsp
1/2
žličke
salt
1/2
tsp
1/2
žličke
sodium bicarbonate
1/2
tsp
1/2
žličke
baking soda
2
tsp
2
žlički
vanilla extract
1
cup
250 ml
plant-based milk
1/3
cup
100
ml
oil (coconut or sunflower)
Juice of 1/2 lemon
For the cream and coffee
2
cups
500
g
vegan mascarpone
7/8
cup
100
g
powdered sugar
1-2
tbsp
1-2
tablespoons
lemon
3/4
cup
2
dl
coffee
Rum (optional)
For the finish line
3/4
cup
2
dl
plant-based whipping cream
Cocoa
instructions
- 1.
For the sponge cake
Start preheating oven on 180ºC. Mix well all the ingredients for the cake except lemon juice. Line the baking tray wtih parchement paper (I recommend the approximate 34x38 cm size baking tray - but keep in mind that the mixture won’t be spread all the way to the border). Add lemon juice to the mixture and spread it evenly on the tray and bake for about 20 minutes. When the cake is baked let it cool down end then cut off the ends. Cut the sponge cake so it fits the dish you will use for tiramisu. I used a dish with these dimensions: 25x16 cm.
- 2.
Preparation of mascarpone cream
Whip mascarpone (it will be pretty hard at the beginning but eventually it gets comfortable :). While whipping add sugar and lemon juice gradually.
- 3.
Coffee preparation
Cook 2 dl of strong coffee. Let it cool down and add rum (optional).
- 4.
Let's put the vegan tiramisu together
Place half of the sponge cake in the dish you will use for tiramisu. Using a spoon spread evenly half of the coffee on it. Add half of the vegan mascapone and spread it evenly. Then repeat the procedure one more time. Decorate with whipped cream and sprinkle with cocoa. Tiramisu will be the best when chilled in the fridge for a couple of hours or over-night.
wise-ass corner
You can also serve tiramisu in portions (cups or small bowls).
Even better than cooked coffee is cold brew.
Instead of rum you could also experiment with coffee liqueur or other nicely smelling alcoholic potions.
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