Looking for make-ahead dessert? Whether you are a coffee lover or not, its hard to turn down on Tiramisu. Delicious light cream soaked in ladyfinger is a great cake to serve during the summertime or light dessert after the dinner.
This recipe may seem like many ingredients are involved but we are making everything from scratch. I will break down the important ingredients for you as well as the substitute for any ingredients.
Yes, you can use flax egg by simply replace with 2 tablespoons of grounded flaxseed mixed with 4 tablespoons of warm water. It won't rise as much as egg replacer do but it still works great for this recipe. If you have other questions on different egg replacers, you can feel free to email me or comment down below.
I had tried 3 brands of cream cheese and my favorite one is VioLife cream cheese. Tofutti cream cheese works well too. Just use one 8 oz container of Tofutti cream cheese replace of one 7 oz VioLife Cream cheese. But I highly skip out on any cream cheese that tasted sour or acidic like Miyoko. If you prefer using cashew for replacing cream cheese instead, soak 1 1/2 cups of raw cashew with water overnight and blend it in the highspeed blender with some water until it becomes smooth. *Note: I haven't try with cashew before, I can't provide you the taste but I can provide you the information on what you might be expecting. The cream will be a little runny but by far will make your tiramisu simple in ingredients.).
I love using Kahlua in the Tiramisu recipe because it gave the feeling of "Left me up" that people would expect from Tiramisu. But I highly skip the Kahlua if you are serving to the kid as well. Since the traditional Tiramisu recipe cooks their egg yolk with alcohol, some alcohol content are cooked down. But this recipe doesn't involve in cooking the Alcohol. You can simply replace it with the vanilla extract by just use the same amount for vanilla in the coconut whip cream and skip out the Kahlua. Add in 1 teaspoon of vanilla extract in coffee syrup and skip out the Kahlua.
Aquafaba whip act as an egg white replacer in the Traditional Tiramisu recipe. It helps the cream to be much lighter and more fuffy. I highly recommend having it in the Tiramisu. Going through the trouble of whipping the Aquafaba is worth it. But of course, if you want to leave it out, you can use extra 1 1/2 cup of coconut cream and extra coconut liquid. Skip adding the cream of tartar but still use the sugar.
Vanilla bean paste:
Yes, you can use vanilla extract with an equal amount. 1 teaspoon of vanilla bean paste = 1 teaspoon of vanilla bean paste.
Anymore question, comment below.
Vegan Tiramisu Recipe
Time: 2 Days | Make: ( 9 inch by 6 inch ) | Serve: 8-12 serving
2 tablespoons of eggs replacer
4 tablespoons of water
1 cup of soy milk (or any plant milk)
1/3 cup of cane sugar
1 tablespoon of Apple cider vinegar
2 teaspoon of Baking powder
1/2 teaspoon of baking soda
1/2 cup of canola oil
2 cups of all all purpose flour
some powdered sugar.
1(200g) Cream cheese
2 Tablespoons of Kahlua
1/2 cup of cane sugar
2 cups of coconut cream
1/2 cups of Aquafaba
1/8- 1/4 teaspoon of Cream of tartar
1 teaspoon of Vanilla bean paste
2 shots of espresso
1/4 of Kahlua
2 tablespoons of cane sugar
Use a ruler to make a rectangle shape on a parchment paper according to your use purpose. Flip the pencil side toward the baking pan and set it aside until it ready to be used.
To make the buttermilk, add in apple cider vinegar to soy milk. Stir and let it sit for 5 minutes.
In a mixing bowl, whisk together egg replacer and water. Let it sit for 1 minute until it becomes thicken.
Pour in the buttermilk into the egg replacer mixture and stir until everything is combined.
Add in the sugar and stir until most of the sugar is dissolved.
Sift in baking powder and baking soda. (If the baking soda lumps occurred, use the back of the spatula to deflate the lump)
Stir in the oil a little at the time.
Sift in the flour and mix together until all the ingredients are combined.
Transfer the batter in the piping bag.
Pip the batter within the template you created.
Dust the powdered sugar on top of the batter and wait for a minute until some of the sugar is dissolved. Dust the batter again with the powdered sugar the second time.
Bake the ladyfinger in the 350F preheated oven for 12 minutes.
Remove the ladyfinger from the baking sheet and set it aside until it ready to be use.
Whisk together 2 shots of espresso, Kahlua, and cane sugar. Set aside until it ready to be used.
Whisk together cream cheese and cane sugar until most of the cream cheese is lump-free. Refridgaet until it ready to be used.
Make coconut whip cream: Whisk together coconut cream, coconut liquid, cane sugar, vanilla bean, and Kahlua until it forms a light whipped cream. Refrigerate until it ready to be used.
Make Aquafaba whip: Whisk together Aquafaba for 2-3 minutes until some bubble appears on the surface. Add in some cane sugar and whisk again for 5 minutes.
When the whip looked like runny whipped cream, add in the rest of sugar and more cream of tartar if needed. (If you Aquafaba is stiff after 5 minutes of whisking, extra cream of tartar is not necessary.)
When the whipped Aquafaba becomes stiff peak.
Take out cream cheese mixture and coconut whipped cream out from the fridge.
Add in 1/3 of coconut whipped cream into cream cheese mixture and whisk just enough until the coconut cream is combined to the cream cheese mixture.
Repeat this step until the coconut whipped cream run out.
Whisk in 1/3 of the Aquafaba whip to cream mixture.
Add in another 1/3 of the Aquafaba whip and fold it in the cream mixture. Repeat this step with another 1/3 of Aquafaba whip.
Soak the lady in the coffee syrup (one to two coat of syrup).
Lay each soaked ladyfinger on the dishpan until the bottom of the pan is covered.
Pour half of the cream mixture and spread evenly.
Lay more soaked ladyfinger on top of the cream.
Pour over the rest of the cream and spread evenly.
Refrigerate the Tiramisu for 4 hours or overnight
Day of serving:
Dust the chilled tiramisu with cocoa powder and enjoy!
Tiramisu tasted best when refrigerating overnight and chilled before serving.