Tiramisu 2.0
Layers of espresso-soaked vegan savoiardi and a fluffy homemade soy-mascarpone cream turn this Tiramisu 2.0 into a full plant-based upgrade of the classic dessert. It looks impressive on the table, keeps well in the fridge, and is perfect to prepare ahead for dinner parties or holidays.
Servings: 12 pieces
Notes
Soymilk
Ensure your soy milk contains at least 3g of protein per 100g. This is necessary for proper curd formation. Unfortunately, you can’t use any other plant milk because they are not as high in protein.Ingredients
Savoiardi (Lady Fingers)
- 90 g Aquafaba
- 1 g Salt
- 0,3 g Citric Acid
- 90 g Sugar white
- 170 g Flour
- 10 g Cornstarch
- 6 g Baking Powder
Mascarpone
- 1000 g Soymilk Organic
- 50 g Lemon Juice
- 100 g vCream Flora or Rama
- Tiramisu Cream
- 300 g vMascarpone selfmade
- 300 g vCream Flora or Rama
- 100 g Icing Sugar
Coffee
- ~150 g Coffee Espresso
Equipment
- 1 Sieve
- 1 Standmixer KitchenAid Artisan
- 1 Whisk Attachment
- 1 Mixing Bowl large
- 1 Bowl small
- 1 Piping Bag
- 1 Pot large (5 Liters)
- 1 Sieve big (fitting over the large pot)
- 1 Kitchen Cloth or cheese cloth
- 1 Hand Blender
- 1 dessert dish 20 x 30 cm
Instructions
Savoiardi (Lady Fingers)
- Drain a can of chickpeas over a sieve and catch the remaining liquid which is called aquafaba.
- Poor 90 g of it into a mixing bowl together with the salt and citric acid.
- Whip the mixture on the highest speed setting of your stand mixer (KS10) for one minute.
- Mix on high speed for the next two minutes, gradually adding the sugar.
- Mix on high speed for another five minutes until all the sugars dissolve and the aquafaba becomes stiff.
- In a separate bowl, sift together the flour, cornstarch and baking powder.
- Fold the sifted ingredients into the aquafaba using a silicone spatula until no dry flour remains.
- Fill the batter into a piping bag and cut a 2 cm wide hole.
- Preheat the oven to 200°C, top and bottom heat.
- Bake for 10 minutes then reduce the heat to 100°C and bake for another 10 minutes with an oven mitt between the door.
Homemade Soy-Mascarpone
- Heat up the soy milk, with at least 3g of protein per 100g, in a large pot over medium heat.
- Once it boils, add the lemon juice and quickly stir the milk for two seconds.
- Let it simmer for a few minutes. Don’t stir too much or the curds won’t form properly.
- Drain the mixture through a mesh sieve lined with kitchen cloth and let it sit for 10 minutes.
- Gently squeeze out any excess liquid and let it cool to room temperature for at least 30 minutes.
- Blend the curds with vegan cream until you achieve a smooth consistency.
Tiramisu Cream
- Whip up some vegan cream for about a minute. Then add the powdered sugar and whisk until you get medium peaks. Don’t over-whip it or it’ll become too dense.
- Finally, fold in the vegan mascarpone you’ve just made and whisk until smooth.
Layering
- Brew coffee and let it cool in the fridge for 10 minutes.
- Dip each savoiardi into the coffee for 3-5 seconds until slightly softened.
- Layer savoiardi at the bottom, then a layer of cream, another layer of savoiardi and a final layer of cream.
- Use a silicone spatula to smooth the top layer and refrigerate for at least two hours. Dust with cocoa powder before serving.
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