Vegan Tiramisu
Photo: Sophia Lewis
This was a challenge that I set with my colleague Pula, she makes the best ever authentic Tiramisu which is the talk of the office. For special occasions such as the birthdays of the bosses, she would make Tiramisu. As much as she was impressed with the chocolate brownie she did think I could manage a Vegan Tiramisu. However, it wasn’t my recipe that hit the spot... Gwen cracked this one.
Serve 4-6
— 500 ml soya milk
— 2 tbsp white vinegar
— 1 tsp salt
— 150g soy yogurt
— 2 tbsp cashew butter
— 2 tbsp maple syrup
— ¼ tsp vanilla powder
— ½ organic lemon zest
— ½ organic orange zest
— 10 dates pitted
— 2 dried figs
— 50 g Almonds
— 2 tsbp cocoa powder
— 1 tbsp coffee
Place the soya milk in a saucepan and simmer for 5 minutes, stirring from time to time to avoid burning. Add the vinegar and salt and stir for 2-3 minutes as the milk begins to curdle.
Place a paper kitchen towel inside a sieve and drain the curdled soya milk. Discard the drained liquid.
Mix the soy yogurt, maple syrup, vanilla powder and cashew butter into the curdle mass and stir well.
Grate the lemon and orange zest into the cream.
Place the dates with figs in the blender and blitz into a smooth paste.
Add almonds, cocoa powder, and coffee, and then mix again for 2 minutes with the hand mixer.
Spoon alternately the date mix and the cream into a glass, making individual servings. Place in the fridge to set for 2 to 3 hours before enjoying with friends.