VEGAN and GLUTEN-FREE TIRAMISU magical recipe by @ursulavita
@VeganChefRon on youtube
🔸Ingredients for biscuits (Ladyfingers)
100 g Aquafaba (4oz) (the viscous water in which chickpeas have been cooked or from can)
1 tsp cream of tartar
75 g (5Tbsp) powder sugar
75 g (5Tbsp) gluten-free all-purpose flour
75 g (5Tbsp) potato starch
10 g (2tsp) baking powder
25 g (1.5Tbsp) coconut oil
15 g (1T) coconut cream
1/2 tbs lemon juice
🔸Ingredients for vegan Mascarpone cream with protein powder
150g (6oz) cashews (soaked overnight)
30ml (2Tbsp) coconut cream
25g (1.5Tbsp) ginger syrup
1 tsp lemon juice
30g (2Tbsp) vegan protein powder @sunwarrior
200g (1Cup) soy or coconut whipping cream
Instructions for Ladyfingers:
In a large bowl, whip the aquafaba with a hand blender. Add 1 tsp of cream of tartar to consolidate the texture. Add powder sugar and continue whipping at maximum speed for about 5 minutes (Aquafaba needs more time to be whipped than eggs and it needs cream of tartar to consolidate it.).
In a separate bowl, combine gluten-free flour, potato starch, baking powder and whisk. Add coconut oil, coconut cream and lemon juice. Add the mixture into whipped aquafaba. Gently fold the mixture in. Pour the mixture into the piping bag and pipe the ladyfingers (the length of your baking dish).
Bake at 180°C (350°F) for 10 min until they get golden brown.
Instructions for Mascarpone cream:
In a food processor, combine cashew (soaked overnight and drained), coconut cream, lemon juice, ginger syrup and protein powder. Blend until smooth and creamy.
In a separate bowl, whip the soy whipping cream with a hand blender. Gently mix the whipped cream and the cashew mixture.
Instructions for the finalisation:
Dip the ladyfingers into the espresso coffee and arrange them on the bottom.
Spoon half of the mascarpone cream over the ladyfingers.
Add another layer of ladyfingers perpendicular to the first layer.
Cover with the rest of mascarpone cream and spread evenly.
Decorate with additional soy whipped cream.
Dust with cacao powder.
Before serving, refrigerate for minimum 1 hour.