Vegan Tiramisu
Servings
6
Prep Time
10
Cook Time
0
About This Recipe
My flawless vegan tiramisu with home-made coffee-soaked savoiardi sponge fingers and a smooth mascarpone style cream.
Ingredients
150 ml espresso or very strong coffee
2 tablespoons rum or marsala
6 tablespoons caster sugar
12 vegan savoiardi sponge fingers
170 g vegan butter, melted
350 g firm silken tofu, room temperature
120 g plain soy yogurt, unflavoured and unsweetened, room temperature
120 g caster sugar
1 teaspoon vanilla extract
2 tablespoons cocoa powder for serving
20 g vegan dark chocolate for serving
Instructions
In a wide bowl, whisk together the espresso, rum and caster sugar until no sugar granules remain.
Dunk each savoiardi sponge finger in the coffee mixture, flip and dip again, then place in a row at the bottom of a deep 21x15cm dish.
Once you have a row of sponge fingers, prepare the cream layer.
Blend all cream layer ingredients in a high-speed blender until smooth. If it splits, blend again after sitting the cup in hot water.
Pour half of the cream mixture over the soaked sponge fingers and even out the layer.
Dunk and arrange the remaining sponge fingers as a second layer, then top with the remaining cream mixture.
Flatten the surface with a spatula, cover with cling film, and refrigerate for at least 4 hours or overnight.
Before serving, dust with cocoa powder and grate vegan dark chocolate on top.