Vegan tiramisu in a bowl

Vegan tiramisu

Name: Vegan tiramisu
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 120ml soya milk; ½ tbsp apple cider vinegar; 1 tbsp instant coffee granules; 80g plain flour; 50g soft light brown sugar; 20g cacao powder plus extra for dusting; ½ tsp baking powder; 40ml vegetable oil; 200ml vegan marsala; 15g instant coffee granules; 1 tsp soft light brown sugar; 200ml vegan whipping cream; 100g coconut cream; 40ml coffee liquor (see above); 30g soft light brown sugar

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Serves 6

Easy

Prep: 30 mins

Cook: 20 mins

plus chilling

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Rishim Sachdeva, from Tendril kitchen, has created a delicious vegan version of a tiramisu. The sponge is made with soy milk and apple cider vinegar

Vegan

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Recreate this vegan tiramisu, then check out our vegan vanilla cheesecake, vegan chocolate mousse, vegan chocolate cheesecake and more vegan desserts.

It’s plants first at Tendril, and with an inventive menu from chef Rishim Sachdeva, your taste buds are on course for a surprise. Vegetables are treated with utmost care, and dishes sing with incredible balance. As Tendril is a popup, the space is clean and simple, but that, coupled with the plain black uniforms of the knowledgeable waitstaff, allows the food to shine. tendrilkitchen.co.uk

Ingredients

Nutrition

Sponge

120ml soya milk
½ tbsp apple cider vinegar
1 tbsp instant coffee granules
80g plain flour
50g soft light brown sugar
20g cacao powder

plus extra for dusting
½ tsp baking powder
40ml vegetable oil

Coffee liquor

200ml vegan marsala
15g instant coffee granules
1 tsp soft light brown sugar

Coconut cream

200ml vegan whipping cream
100g coconut cream
40ml coffee liquor

(see above)
30g soft light brown sugar

Nutrition: PER SERVING

kcal425
fat23.9g
saturates11.9g
carbs36.1g
sugars20.2g
fibre1.6g
protein4.2g
salt0.2g

Method

step 1

Tip the soya milk and vinegar into a small pan over a low heat. As the mixture starts to curdle, remove from the heat and stir in the coffee granules. Mix together all the dry ingredients, then fold in the oil and curdled milk mixture using a spatula until just combined. Line a 26cm x 15cm baking tin with baking paper and pour in the batter, spreading it evenly to the edges. Bake for 15 mins until a skewer inserted into the middle comes out clean. Leave to cool completely in the tin, then invert onto a chopping board or tray.
step 2

For the coffee liquor, pour the marsala, coffee granules and brown sugar into a frying pan over a medium heat. Stir, then carefully light the liquid using a kitchen blowtorch or long-handled lighter, flambéing for 1 min. If the flame is too large or doesn’t die down, use a metal lid to cover the pan. Remove from the heat and set aside to cool. Spoon 2 tbsp into a small dish.
step 3

Whisk the whipping cream to stiff peaks in a large bowl using an electric whisk – vegan cream doesn’t get very stiff, so don’t worry about taking it too far. Whisk together the coconut cream, the reserved 2 tbsp of the coffee liquor and the sugar in a second small bowl, then fold this into the whipped cream. The final result should be firm, soft and taste slightly of coffee.
step 4

To finish, cut the sponge in half. Tip the remaining liquor into a shallow dish and soak the sponge pieces in it for 30 seconds on each side. Put one soaked sponge half in a deep dish that will snugly fit it, then spoon over half the cream. Top with the second sponge and the rest of the cream. Chill for a couple of hours before dusting with more cacao to serve.

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