The Best Vegan Tiramisu
Rich, indulgent and quintessentially Italian. This tiramisu will please even the fussiest omnivores!
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The Best Vegan Tiramisu
Rich, indulgent and quintessentially Italian. This tiramisu will please even the fussiest omnivores!
|
| Servings | Prep Time |
| 10-12ramekins | 1hour |
| Cook Time |
| 20minutes |
|
|
Ingredients
Vanilla Cake Dry Ingredients
- 1 1/4cup AP Flour
- 3/4cup Sugar
- 1tsp Baking Soda
- 1/2tsp Salt
Vanilla Cake Wet Ingredients
- 2/3cup Plant Milk
- 1/3cup Sunflower Oil
- 2tbsp Apple Cider Vinegar
- 1/2tbsp Vanilla Extract
Coffee Mix
- 2tbsp Instant Coffee
- 250ml Waterboiling
- 3tbsp Brandy
- 1tsp Coffee Extract(optional)
Mascarpone Cream
- Aquafabafrom 1 can, chilled (~150 ml)
- 1/4tsp Cream of Tartar
- 250g Vegan Mascarpone
- 1/2cup Sugar
- 200ml Vegan Custard
- 5drops Vegan Butter Flavouring
For topping
Instructions
Vanilla Cake
- Preheat oven at 180°C. Lightly oil a 30 x 40 cm tray.
- Mix all the wet ingredients and add to the dry ingredients. Mix with a whisk or electric mixer until combined.
- Pour in the tray and even out with a spatula.
- Bake for 20 minutes until golden brown.
Coffee Mix
- Dissolve the instant coffee in the boiling water. Allow to cool to room temperature.
- Once cooled, add the brandy and coffee extract.
Mascarpone Cream
- In a tall bowl add the aquafaba and cream of tartar. Whisk with an electric mixer until stiff peaks form. Set aside.
- In a larger bowl, again using the electric mixer, cream the mascarpone with the sugar and add in the custard and butter flavouring.
- Once well combined, add in the aquafaba and fold in gently with a spatula until incorporated.
- Place in a piping bag with a smooth nozzle.
Assemby
- Cut pieces of cake to fit your ramekins. You will need 2 layers of cake per ramekin.
- Soak the cake in the coffee mix for 1 second and squeeze gently. Place at the bottom of your ramekin.
- Pipe an even layer of mascarpone cream and dust with cocoa powder.
- Repeat the process with the cake layer but this time pipe the mascarpone cream in the shape you want. I went with small mounds. Dust with cocoa powder to finish.
- Refrigerate for at least 2 hours before serving. Enjoy!
Recipe Notes
Jo’s Tips
- It will be much less labour-intensive if you bake your cake layer the day before.
- You will need a powerful electric mixer to whisk the aquafaba quickly. If yours is not too powerful be patient. It can take from 2 to 10 minutes for the aquafaba to mount.
- Don’t oversoak the cake in the coffee mix otherwise you risk it being too bitter.
- If your overall bitter to sweet ratio is off balance, dust with a layer of icing sugar before the final cocoa dusting.