Lemon Tiramisu
TOFU+
Recipe by Nikoleta · @surovadcerka
This keeps the architecture of tiramisu — soaked sponge, thick cream, a topping that sets — and swaps the coffee and cocoa for lemon and limoncello. It's a summer dessert rather than a winter one, and it reads much lighter than the original despite being every bit as rich.
The cream is built in two stages. First a lemon pudding: milk, juice, sugar and cornstarch cooked to a thick custard, butter whisked in, then chilled properly under cling film pressed to the surface. Only once it's completely cold does it get folded into vegan mascarpone. Fold warm custard into mascarpone and it splits.
The syrup can go either way — limoncello stirred in after cooking, or left out entirely. Nine servings, and it needs a full night in the fridge.
Ingredients
cream
- 450 g Plant-based milk
- 40 g Lemon juice
- 120 g Granulated sugar
- 70 g Cornstarch
- 1 tsp Vanilla extract
- 1 pinch Salt
- 180 g Plant-based butter
- 500 g Vegan mascarpone or thick plant-based cream
- 1 portion Vegan ladyfingers
limoncello syrup
- 60 g Water
- 25 g Sugar
- 25 g Lemon juice
- 1/2 Organic lemon zest
- 1 Fresh basil sprig
- 120 g Limoncello
non-alcoholic syrup
- 120 g Water
- 50 g Sugar
- 50 g Lemon juice
- 1 Organic lemon zest
- 1 Fresh basil sprig
glaze
- 100 g Lemon juice
- 10 g Cornstarch
- 1 Organic lemon zest
- 100 g Sugar
- 80 g Plant-based butter
cream
- 40 g Limoncello
Contains: gluten
