Tiramisu

Prep40 minCook20 minTotal60 minServes9Medium
ItalianDessertsspecial occasioncreamy
Tiramisu Nika’s PickTOFU+
Nikoleta Kőszegiová Recipe by Nikoleta · @surovadcerka

A tiramisu has no eggs to hide behind, so the cream has to be built rather than whipped. Almond milk, amaretto, sugar and vanilla are cooked with cornstarch into a thick custard, vegan butter is whisked in off the heat, and then — this is the part people rush — it goes into the fridge under cling film pressed flat to the surface until it's completely cold. Only then does it meet the mascarpone.

The soak is strong coffee and amaretto, and the ratio is yours to set. More coffee for something bitter and adult, more amaretto for something softer.

Dutch-process cocoa on top, dusted just before serving so it doesn't go damp. Nine servings, and it genuinely does need the night in the fridge to set.

Preview — the exact amounts and the full method are in the app. Open in Tofu

Ingredients

cream

assembly

Contains: gluten, nuts

How to make it

  1. Bake a double batch of vegan ladyfingers according to your recipe and allow them to cool completely before using.
  2. In a bowl, whisk together 100 g of the almond milk with the cornstarch until completely lump-free. Pour the remaining almond milk into a saucepan and add the amaretto, sugar, salt, and vanilla extract. Stir in the cornstarch mixture and cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens to a pudding-like consistency.

Nutrition

600Calories
5 gProtein
56 gCarbs
37 gFat
2 gFiber
per serving
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