Tiramisu was always one of my favourite desserts. Well a very poor copy of tiramisu If I’m being completely honest, just because it’s hard to do tiramisu in Russia where mascarpone doesn’t exist. But even that version was amazing for me! This dessert is just perfection especially if you are a coffee lover.
When I started traveling and first visited Italy I was already gluten free so tiramisu was not reachable… Then I met my husband and find out that he loves tiramisu one hundred times more than me so I had to learn how to make it old fashioned way. He loved it as all our friends did, but I couldn’t eat it. Torture….:) So the only option for me was to start working on vegan and gluten free tiramisu. And I’s so pleased with the result now. The sponge is airy, the cream is light and luxurious and then coffee notes are coming through. Just so delicious. And the best part is when I served it the first time no one noticed the difference or they just didn’t seem to care because the whole thing was gone in a matter of minutes. Best compliment to the chef:)
- For a sponge
- 130 gr plant based yogurt
- 50 gr tapioca starch
- 60 gr sorghum flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 50 gr Aquafaba
- 2 tablespoons coconut sugar
- 100 gr cashews soaked overnight
- 100 gr aquafaba
- 3 tablespoons coconut sugar
- Preheat the oven to 180 degrees
- Mix both of flours with yogurt till homogeneous.
- Beat aquafaba adding sugar by teaspoon till stiff picks will form. Add rising agents to the dough and half of the aguafaba, fold carefully to loosen the mixture. When everything is incorporated add the rest of the whip, fold it in and immediately transfer the sponge to the hot oven.
- Bake for 35 minutes
- Let it cool completely before cutting into 2 disks
- For the cream:
- Pour aquafaba in the blender and blend on high for a minute till foamy, then start adding coconut sugar spoon at the time till soft picks form.
- Lastly drain cashews and blending them till completely smooth, carefully add whipped aquafaba and fold to combine.
- When ready to assemble
- Combine double espresso shot with the same amount of dessert wine and generously spray over both sponges. Then put one disk on the serving platter spread 1/3 of the cream over it, top with another sponge and cover it completely with the rest of the cream.
- Let it sit at least for a few hours or overnight before serving
- Decorate with chocolate or cacao powder