Five Ingredient Vegamisù: Tiramisù Gone Vegan
Behold, the queen of plant-based tiramisù. Traditionally made with coffee-soaked savoiardi (ladyfingers), layered in between a creamy mixture of whipped eggs, sugar, mascarpone cheese and a thin layer of cocoa powder, this is another dish that we fondly remember from our childhood in Italy. Every nonna has a different recipe for it, a secret method to the layering, and a favourite type of coffee to use for the savoiardi - it's serious business! Especially in the region Alberto and I are from, Veneto - which incidentally is where tiramisù was born in the first place. This recipe has a lot to live up to, but let me promise you - you will be amazed. It's always had us coming back for seconds, thirds.. whole dishes! And the best part is how easy it is to make!
- 400 grams Digestive Biscuits
- 3-4 cups Freshly Brewed Coffee
- 4 portions Vanilla Soy Dessert
- 600 ml Soya Whipping Cream
- 3-4 Tbsp Unsweetened Cocoa/Cacao Powder
- Brew your coffee, set aside and let cool. Sweeten while warm, if you wish. I quite like it unsweetened, a good full bodied coffee flavour compliments the sweetness of the cream mixture really well.
- While you wait, empty the whipping cream into the bowl and whip until smooth and stiff - if it's not working, add a little tapioca starch to the mixture (careful not to let it form any lumps!).
- Fold in the vanilla desserts one at a time using a whisk. Add sweetener of choice, if needed. I never add sugar as the desserts are usually already quite sweet. But feel free to sweeten the cream mixture up as much as you need! Once you've obtained a nice smooth creamy mixture, refrigerate until needed.
- Assemble! Dip the biscuits into the cold coffee until they've absorbed a fair amount of liquid, but aren't soggy, and arrange a layer of them on the bottom of the glass dish - don't worry about them overlapping, just make sure they cover the entire surface. Add a layer of cream and spread it out using the back of a spoon or a spatula - don't overdo it, you need a lot less than you may think! Now gently sprinkle with a generous layer of cocoa/cacao powder with the sieve, or the tea strainer, if you're making little jar-sized portions. That's it, repeat as many times as your ingredients allow - just remember to end with a layer of cacao/cocoa-covered cream.
- Refrigerate for at least an hour or two, then try your best to resist it until your guests come over!