Tiramisu
Verena Frey (@freistyle)
This vegan tiramisu is heavenly! You won’t believe how airy and light it is.
Medium
45mn
6
Ingredients biscuit
- 250g flour
- 150g raw cane sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- Zest of 1/2 orange
- 75 ml plant-based milk (e.g. soy)
- 200 ml sparkling mineral water
- 1 tsp apple cider vinegar
Ingredients expresso
- 400-500 ml of espresso
- 3 tsp raw cane sugar
- 1 tbsp Grand Marnier orange liqueur (optional)
Ingredients cream
- 2 x La Cotta
- 350 ml plant-based cream (e.g. soy cream)
- 2 tbsp fresh orange juice
- Zest of 1/2 orange
- 100g powdered sugar
- 1 tsp vanilla extract
- 1 tbsp cocoa
Steps biscuit
- Preheat the oven to 180 degrees.
- Mix the flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and stir until smooth.
- Place in a greased -or lined with baking paper- dish (about 20×30 cm) and bake for 20 minutes.
Steps expresso
- Prepare 400-500 ml of espresso.
- Add sugar and orange liqueur and let cool.
Steps cream
- Mix the ricotta with the powdered sugar, orange juice, orange zest and vanilla in a bowl until creamy.
- Beat the cream until stiff and stir gently with the ricotta.
Assembly
- Cut the cooled biscuit in the middle, put one half in a dish (about 20×30 cm). Soak with half of the espresso. Then spread half of the cream on top.
- Repeat with the second biscuit, finish with the cream and sprinkle the tiramisu with cocoa powder.
- Leave in the fridge for about 4-6 hours.
- Sprinkle it with cocoa powder again before serving.
If you’d like the tiramisu to have less of a strong coffee taste, use less espresso.
Of course you can also use decaffeinated espresso.
Heaven
This tiramisu is heavenly! You won’t believe how airy and light it is, despite being super rich in taste.
Treat your tastebuds to a trip to Italy, but with a plant-based twist!
Verena Frey (@freistyle)
You also like
