Vegan tiramisu
By Elly Bolton
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This tiramisu is best when it's made the day before consumption.
Ingredients
Ingredients
Sponge:
Sponge cake (basic recipe)
You can adapt most sponge recipes by substituting dairy milk for plant milk (I recommend oat), and egg for either flax egg (for 1 medium egg, combine 1tbsp ground flax seed with 2 ½ tbsp water, and leave to thicken for 10 minutes) or a boxed egg replacer
Mascarpone:
300g silk tofu (firm tofu may be too gritty, so if you can’t find any silk tofu, you can make your own easily with unsweetened soya milk and lemon juice)
200g coconut cream from the top of a can of coconut milk (Aldi full fat coconut milk separates the best, but any coconut milk will work if you leave the can in the fridge overnight). Don’t use the coconut cream that you find in the supermarket, as this can be really gritty.
Sweetener of choice (to taste. I used 3 ½ tbsp maple syrup)
A dash of vanilla extract
Other:
150ml very strong coffee
150ml coffee liqueur
Cocoa powder/shaved chocolate
Method
Method
Make the sponge and leave to cool completely
If you are making tofu from soya milk, you can do this while the sponge is in the oven
Heat 1l soya milk on medium heat, stirring occasionally
While this is heating, mix 3tbsp with 60ml room temperature water
Just before the soya milk starts to boil, take it off the heat, and add half of the lemon water and stir
Once curds start to form, add the rest of the lemon and keep stirring until a yellow liquid rises to the top
Transfer to a sieve lined with either a cheesecloth or a clean tea towel, and strain
Leave to cool, and cut into thin slices before using
Making the mascarpone
Add the tofu, coconut cream, and sweetener to a blender or food processor and blend until smooth
If it’s looking a bit thin, pop in the fridge for half an hour
Assembly
In a bowl, combine the coffee and coffee liqueur
To your desired container, add a layer of sponge, and gradually spoon on the coffee mixture until the sponge is saturated
Top with a layer of mascarpone
Repeat the layering process until the container is full
Dust the top layer of mascarpone with cocoa powder or shaved chocolate
Pop in the fridge overnight and serve the next day
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