Dessertsdeliciouslyella
Tiramisu
We’re so proud of this plant-based tiramisu recipe. It’s taken many attempts to perfect and we know you’ll love the end result. A light coffee sponge cake is drizzled with coffee liqueur and layered with a dreamy sweet cream — it’s a total show-stopper.
👥 6 Servings⏱️ Prep & Cook: 1h 25m🔥 Cook: 1h 25m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●bowl
- ●whisk
- ●oven
- ●blender
- ●knife
📝 Preparation Steps
1
Preheat oven to 180°C / 160°C fan / 350°F and grease and line a small rectangular, deep baking dish with parchment paper. Place the flour, sugar, cornflour, baking powder, bicarbonate of soda, salt and coffee granules into a large bowl. Gradually whisk in the milk, vinegar, oil and vanilla until you have a smooth batter.
cornflour1 ozbaking powder1.5 teaspoonsbicarbonate of soda0.5 teaspoon
2
Pour the aquafaba into a high speed blender and blitz until foamy, fluffy and pale. Then mix it into your cake batter until no streaks remain and everything is well combined.
3
Pour the mixture into the lined baking dish and smooth so it’s evenly spread. Bake for ⏱️ 35 minutes until golden and when a skewer is inserted, it comes out clean. Leave to cool completely in the dish.
4
Meanwhile, make the coffee soak for the sponges. Combine the hot coffee with the sugar and marsala / coffee liqueur, stirring until dissolved. Leave to cool slightly.
5
Once the sponge cake has cooled, remove it from the dish, using the overhanging parchment paper to help you. Using a large, serrated knife, slice the sponge in half horizontally, so you’re left with two layers that are the full size of the dish.
6
To make the ‘cream’, whisk the coconut yoghurt with an electric whisk for 3–⏱️ 4 minutes until thick. Pour in the coffee, marsala / coffee liqueur (if using) and the maple syrup. Whisk again for another 1–⏱️ 2 minutes until everything is thick and combined.
7
To assemble the tiramisu, place 1 of the sponge cake layers back into the baking dish and brush over some of the coffee soak. Pile on ½ of the ‘cream’ and spread it evenly to cover the sponge. Continue layering the second sponge cake, coffee soak and finish with the remaining ‘cream’.
8
This can be served immediately or placed in the fridge for up to 2 days. When serving, top with a dusting of cacao powder.
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