Tiramisú Vegano: Bienvenida a mi Mamá ♥️ Tiramisú Sin Lácteos Ni Huevo

coconut cream

🥗Healthier: cashew cream

💰Cheaper: whipped almond milk

Cashew cream is rich and creamy, while whipped almond milk is lighter.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: milk chocolate

Cacao nibs offer a healthier crunch, while milk chocolate is more affordable.

ladyfingers

🥗Healthier: homemade sponge cake

💰Cheaper: store-bought cookies

Homemade sponge cake can be lower in sugar, while cookies are often cheaper.

espresso

🥗Healthier: decaf coffee

💰Cheaper: instant coffee

Decaf is a healthier option for those avoiding caffeine, and instant coffee is economical.

Add 0.5 cups of aquafaba and 0.5 teaspoons of apple vinegar to a mixing bowl.

In another bowl, combine 1.25 cups of all-purpose flour, 2 tablespoons of cornstarch, and 1 teaspoon of baking powder; mix until well integrated.

Using a mixer with a whisk attachment, beat the aquafaba at medium-high speed until it starts to foam, then add sugar in batches until a meringue forms; set aside.

In a separate bowl, combine 4 tablespoons of vegetable milk, 8 teaspoons of olive oil, and 1 teaspoon of vanilla extract; mix well.

Add one part of the meringue to the liquid mixture to even out densities.

Sift half of the dry ingredients into the bowl and mix gently with a spatula from the center to the sides.

Add the remaining meringue and the rest of the dry ingredients, continuing to incorporate gently.

Transfer the mixture to a pastry bag fitted with a round piping nozzle or cut a corner of the bag to dispense the mixture.

Pipe the ladyfingers onto a tray lined with baking paper, making them the desired size.

Sprinkle a little sugar on top of the ladyfingers to create bubbles for better coffee absorption.

Bake the ladyfingers for approximately 20 minutes.

After 20 minutes, remove from the oven and let them cool on the tray for 5 minutes before transferring to a cooling rack.

To soak the ladyfingers, brew an espresso using 3 teaspoons of coffee and approximately 0.5 cups of hot water; let it steep for 3 minutes.

Add 2 tablespoons of rum to the espresso mixture and mix lightly; optionally add sugar to taste.

For the tiramisu cream, beat 0.5 cups of aquafaba at medium-high speed until foamy, then add 3 tablespoons of sugar.

If the mixture is still too liquid, add 1/8 teaspoon of xanthan gum to stabilize it.

In another bowl, add 2/3 cup of coconut cream and 1 teaspoon of vanilla extract; beat until it forms peaks.

Add approximately 1 cup of homemade almond ricotta to the whipped coconut cream and mix well.

Incorporate the vegan meringue in two batches into the cream mixture.

Soak the ladyfingers in the coffee mixture with rum for a moment to absorb the liquid, then layer them in the bottom of a dish.

Spread a layer of the tiramisu cream over the soaked ladyfingers.

Repeat the process with another layer of soaked ladyfingers and more tiramisu cream, spreading it evenly with a spatula.

Cover the dish and refrigerate overnight for better consistency before serving.

Before serving, uncover and sprinkle cocoa powder on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens