Tiramisu

 Vegan

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Tasty Tiramisu - Vegan, Easy and Economical!

This is an easy and relatively economical way of making tiramisu – delicious, yet far less fatty than the traditional variety too. Adapted from Robin Robertson’s recipe in Vegan on the Cheap with thanks.

Good plain vegan chocolate: Divine, Organica, Plamil or Lidl Fair Trade Dark – if buying other brands, always check the pack as some companies add butterfat/whey/milk etc)

Serves: 
6-8
Time: 
30 minutes plus 1 hour chilling time
No sesame
Reduced fat
Ingredients: 

Base
4 slices of bread taken from a good quality unsliced white loaf. The slices need to be just under 2cm/1 inch
85 ml/3fl oz soya milk
½ tsp vanilla extract
60g/2oz caster sugar
2 tbsp brandy or Amaretto liqueur (optional but very nice!)
2 tsp cocoa powder – not drinking chocolate

Mocha Crème Topping
110g/4 oz unsalted cashew pieces (blanched almonds also work) – ground to a fine powder
1 pack firm silken tofu (approximately 350g), drained and pressed down to get rid of excess water
110g/4oz caster sugar
3 tsp instant coffee dissolved in a little just-boiled hot water to make a smooth syrup
1 tsp vanilla essence
1 tbsp cocoa powder – see above

Optional
50g (half a large bar) dark vegan chocolate – grated

Method: 

1. Heat the soya milk and 60g/2oz of the caster sugar in a small saucepan until the sugar has dissolved. Add half teaspoon of vanilla essence plus the brandy/Amaretto if using, mix in well then turn off the heat.

2. Remove the crusts from the bread and cut into triangles. Arrange these on the bottom of a square lasagne type dish. Pour the milk mixture over the bread evenly, sprinkle with the cocoa powder and set aside.

3. Grind the cashews to a fine powder if you haven’t already done so. Set aside. Make the coffee mixture by pouring the hot water and coffee granules in the same saucepan and set aside.

4. Blend the drained silken tofu until very smooth and creamy then add the ground cashews. Use the spatula to mix in from the sides of the bowl every few seconds so there are no lumps. Add the sugar, vanilla extract and coffee mixture and blend again thoroughly.

5. Spoon the mixture evenly over the bread base then sprinkle the rest of the cocoa powder over evenly. Chill for at least an hour then top with grated chocolate if using before serving.
 

Your rating: None Average: 4.8 (4 votes)

Comments

Submitted by Anonymous on February 11, 2012 - 4:53pm.
5

I absolutley love this recipie first tried it at the viva roadshow in cambridge last saturday and now making it again........!!!!!

Submitted by Anonymous on August 25, 2011 - 6:52pm.
4

I absolutely love this recipe I didn't see the amaretto option but I will def try next time. Even my non-veggie grand-children liked it!

Submitted by NuttyKnitter on August 14, 2011 - 10:40pm.
5

This is absolutely scrummy,very cheap and a joy to make,heavenly vegan indulgence!

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