Dec 22

Dec 22 Black forest Tiramisù

Layers of homemade chocolate ladyfingers, tart and syrupy cherries and a vanilla mascarpone cream, finished off with a dusting of cocao powder. This is the Tiramisù of your Christmas dreams!

I made my own vegan chocolate lady fingers, which are so easy once you get the hang of it and they are much cheaper than vegan storebought ones, if you can find them.. For the mascarpone vanilla cream we use a blend of cashews and a vegan whipping cream to get the most luscious, silky and rich texture! Then for the cherries, since they are so hard to find during winter months we use jarred tart cherries in syrup to make a delicious jammy compote.

Recipe

For 6 people or a dish of 20 by 15cm.

Ingredients

For the chocolate ladyfingers

250 gr of flour
20 gr of cornstarch
1,5 tsp of baking soda
120 ml of aquafaba
150 gr of sugar
50 gr of soy yoghurt, unsweetened
2 tbs of melted vegan butter
1 tbs of vanilla extract
4 tbs of cocoa powder

For the cherry compote

500 gr of jarred tart cherries
2-3 tbs of cornstarch
2 tsp of vanilla extract

For the vanilla mascarpone cream:

250 gr of raw cashews, of you don’t have a high speed blender soaked for 30 minutes in hot water
150 ml of plant based milk, unsweetened
1 tsp of pure ground vanilla or vanilla extract
2,5 tbs of sugar
200 ml vegan whipping cream, unsweetened
pinch of salt

More milk of soaking the lady fingers in
cherries or other fruit for garnish
cocoa powder
rosemary for garnish

Instructions

Start by preheating your oven to 180°C.
Mix the aquafaba with a handmixer until fluffy and looks like whipped eggwhites.
Gradually add the sugar whilst still whisking to incorporate it evenly.
Add the butter, yoghurt and vanilla to the whipped aquafaba and mix with a spatula.
Mix the flour, cacao, cornstarch and baking soda in a seperate bowl.
Sift in half of the flour mix into the aquafaba and fold it together with a spatula.
Sift the other half in and mix again. You will lose some air which is totally normal.
Add this dough to a piping bag and pipe long sausages on a baking tray lined with baking paper.
Bake for 10 to 12 minutes until fluffed up and firm. Leave to cool completely.
Make the cherry compote by placing the cherries and vanilla in a pot and bring them to a simmer.
Mix the cornstarch with a tiny bit of water and pour it in the cherries.
Mix until thick and pudding like, leave to cool.
Meanwhile make the mascarpone by blending the cashews, sugar, vanilla , salt and milk until smooth.
Whip up the cream until stiff peaks form and fold the cashews mixture in.
Now it’s time to assemble the tiramisu.
Start by layering some vanilla cream on the bottom of your dish.
Soak the lady fingers briefly in some milk and place them on top, make sure to really lay them snug side by side.
Top with another layer of cream.
Spoon the cherry compote on top and finish with the remaining cream.
Place in the fridge overnight to set.
Decorate with cocoa powder, cherries and rosemary before serving.
Buon appetito!