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
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.
