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This tiramisu is rich and creamy with a soft and delicate sponge. It’s a vegan and gluten free dessert and it tastes amazing. I usually serve my tiramisu in a cup because I found an easy and quick way to make the sponge fit there. I pour the sponge batter into a muffin pan so I don’t have to shape ladyfingers by pipping them. But you can adapt the recipe to fit any cup or dish you want.
I make the sponge very airy by using aquafaba as a substitute for eggs. I love the taste that a combination of brown rice flour and ground cashews create for this sponge. For the cream part I’m using vegan cream cheese and coconut cream that make this dessert decadent and indulgent. I also put some coffee in the cream part because I like rich coffee taste in tiramisu.
Vegan and Gluten-Free Tiramisu
- 40 g cashews
- 60 g brown rice flour
- pinch of salt
- 1/4 tsp vanilla powder
- 30 ml (2 tbsp) maple syrup
- 35 g vegan butter
- 50 ml aquafaba the liquid from a can of chickpeas
- a drizzle of fresh lemon juice
- a sprinkle of powdered sugar optional
- 160 g vegan cream cheese plain
- 160 ml (2/3 cup) coconut cream only the cream part from a can of coconut cream (without water)
- 53 ml (3.5 tbsp) maple syrup
- heaped 1 tsp instant espresso powder
- 1/4 tsp vanilla powder
- pinch of salt
For soaking the sponge:
- 4 espresso shots or a strong coffee if you don't have an espresso machine
- a sprinkle of cocoa powder
- Crush cashews into flour in a blender.
- Mix together ground cashews, brown rice flour, salt and vanilla.
- In a separate bowl add aquafaba and a drizzle of lemon juice (lemon juice helps with higher peaks of fluffiness). Whisk with a hand mixer until you get stiff peaks. If you turn the bowl on its head the content shouldn't fall out.
- In a separate bowl mix together maple syrup and vegan butter with a hand mixer.
- Sift the flour mixture into the butter mixture. Mix together with a hand mixer.
- Gently add the whisked aquafaba to the rest of the ingredients and carefully mix until well incorporated. It will deflate a little bit but you should still be able to see that it added air to the mixture.
- Divide the batter equally between 8 muffin pan holes. If you wish you can sprinkle some powdered sugar on top of the batter. I didn't use it for this recipe but perhaps some other recipe that uses ladyfingers would benefit from that. Bake at 180 °C for about 18 min. (See the notes for making ladyfingers with pipping.)
- While the ladyfingers are baking put vegan cream cheese, coconut cream, maple syrup, espresso powder (if you have granules and not powder at home, you can crush them with the back of a fork first), salt and vanilla powder into the blender. Mix together. If the mixture gets too runny because of the mixing in the blender, put it in the fridge or freezer for a little bit to harden before you proceed.
- Gently put baked sponges out of muffin pan holes. Put one sponge in each cup.
- Prepare 4 espresso shots or a strong coffee. I'm using Illy espresso made with an espresso machine.
- Pour half of each espresso shot over each sponge. Add it slowly allowing the sponge to absorb it.
- Top with half of cream mixture, divided into four parts for every cup.
- Place the second sponge on top of that.
- Pour over the other half of each espresso shot.
- Top with the rest of the cream, divided into four parts for every cup.
- Put all 4 tiramisu cups in the refrigerator for a couple of hours or better overnight.
- Before serving sprinkle some cocoa powder on top.
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