Vegan Tiramisu
My flawless vegan tiramisu with home-made coffee-soaked savoiardi sponge fingers and a smooth mascarpone style cream.
Ingredients
- 150 mlespresso (or very storng coffee)
- 2 tbsprum or marsala
- 6 tbspcaster sugar (aka superfine sugar in the usa)
- 12vegan savoiardi sponge fingers
- 170 gvegan butter (melted)
- 350 gfirm silken tofu (room temperature)
- 120 gsoy yogurt (plain, unflavoured and unsweetened, room temperature)
- 120 gcaster sugar
- 1 tspvanilla extract
- 2 tbspcocoa powder
- 20 gvegan dark chocolate
Directions
To make the sponge layer
- 1
In a wide bowl, whisk together the espresso, rum and caster sugar until no granules of sugar remain.
- 2
One by one, dunk each savoiardi sponge finger in the coffee mixture, flip and dip again, before placing in a row on the bottom of a deep 21x15cm dish.
- 3
Once you have a row of 5 or 6 sponge fingers (depending on the size of your dish) across the base of the dish, pause the dunking and make the cream layer.
To make the cream layer
- 1
Place all the cream layer ingredients in the cup of a high-speed blender and blend until smooth. If the mixture appears to have split or doesn't quite look smooth, put the lid on the blender cup and sit it in a bowl of just-boiled water for 5-10 minutes before blending again.
- 2
Pour half of the cream mixture over the bottom layer of soaked savoiardi sponge fingers. Give the dish a gentle jiggle to even out the cream layer and fill the cracks between the sponge fingers.
- 3
Continue dunking and arranging the remaining sponge fingers in a second layer on top of the first then top with the remaining cream mixture. Use a pallet knife or spatula to flatten off the surface then cover with cling film (making sure it's not touching the cream surface) and place in the fridge for at least 4 hours or ideally overnight.
- 4
Once ready to serve, dust with the cocoa powder and finely grate with the vegan dark chocolate.