Vegan by Nature

inherent recipes from a passionate cook

Daring Bakers: Tiramisu

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Well this one was going to be a challenge indeed. To make a tiramisu which depends so much on eggs into something Vegan and Gluten Free. But deterred, is not me!

As usual I kind of did some research then did my own thing.

A couple of days in advance –

For the Marscapone:

1 block of homemade tofu (featured in an earlier post except not pressed; just drain away the liquid)

OR 1 block of silken tofu

2 Tbs lemon juice

pinch salt

1. Mix all together in a food processor and leave to one side.

Pastry Cream:

1/4 cup corn starch
1/2 cup beet or other vegan sugar
2 cup soymilk
1 vanilla bean, scraped
pinch of salt

1. Mix together the corn starch with 1/2 soymilk until well combined

2. In a saucepan mix together the other ingredients, bring to the boil on a medium heat then reduce to a simmer.

3. Slowly pour in the corn starch mix whisking constantly to prevent the mixture going lumpy. This will thicken very quickly.

4. Leave on heat until resembles the consistency of a thick custard.

5. Set aside to cool.

For the cream layer of the tiramisu:

1. Combine the marscapone, pastry cream and some chocolate liqueur (traditionally you use marsala wine but I didn’t have any so Tia Maria was a good substitute)

2. Leave in the fridge, at least over night.

For the ladyfingers:

I found mine were quite cakey and less crispy but tasty and they were sufficient for this recipe since they get soaked later on anyway.

1 Cup gluten free flour
1 tbsp cornstarch
1/3 Sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
1 Pinch Salt
1/2 Cup Soy Milk
1/4 water
1 Tbs Lemon Juice and Zest from the lemon
3 Tbs Vegetable Oil
1 tsp Vanilla Extract

1. Preheat oven to Gas 6. Line a square baking dish with greased parchment paper.
2. Combine the dry ingredients in one bowl and the remaining ingredients in another.
3. Mix the two together, mix should be a pourable cake batter but not as thin as crepe batter.
4. Bake for approx. 10-12 mins until just golden.
5. Leave to cool in the dish for 5 mins then carefully turn out onto a wire rack to cool.
6. Once cooled cut to desired shape.

On the day of assemblage:

Coffee mix:

1/2 cup brewed espresso
1/4 cup of sugar (or to suit your tastes)
3 Tbsp Tia Mia (or other liqueur)

To assemble:

Soak each of your ladyfingers in the coffee mix for a few mins each.
Layer these in alternate stratas in your desired serving dish with the pastry cream/marscapone mix.
Leave in the fridge overnight to get the best out of it.
(I know the waiting times are insane!)

Before serving sprinkle with cocoa powder and dig in, serve chilled!




  Loraine wrote @

This looks extremely tasty. Well done!

  Lauren wrote @

Wonderful job! It looks amazing =D.

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