Tiramisu has been on my mental to-make list for a while, so I finally decided to make it for my Christmas dessert. It was amazing, the cream and the mixture of sweetness and coffee were perfect! I couldn't recommend it highly enough!
I was drawn to this recipe on the brilliant "Seitan is My Motor" blog as it didn't use vegan cream cheese. I have nothing against vegan cream cheese, but it can be really expensive to buy in the quantities needed for baking. I find Mihl's recipes very accessible, all of the ingredients I needed I either already had or were available in my local supermarket.
 |
| Not pretty, but delicious! I tried, but couldn't get a good photo of all of the layers. |
Sponge
Mihl's sponge recipe is different to most vegan sponge recipes as it uses chickpea flour. This results in a thicker and drier sponge which is better for this kind of recipe where it is being soaked and covered in cream. I made the sponge exactly following the recipe, but mine needed an extra 10 minutes in the oven. It also sunk a bit in the middle, so it could have been my oven. When I went to cut it in half for the two layers, one layer crumbled, so if I was making it again I would just bake two separate layers in different pans and make life easier for myself!
Mihl's sponge recipe is different to most vegan sponge recipes as it uses chickpea flour. This results in a thicker and drier sponge which is better for this kind of recipe where it is being soaked and covered in cream. I made the sponge exactly following the recipe, but mine needed an extra 10 minutes in the oven. It also sunk a bit in the middle, so it could have been my oven. When I went to cut it in half for the two layers, one layer crumbled, so if I was making it again I would just bake two separate layers in different pans and make life easier for myself!
Cream
To make the cream I soaked the cashews overnight even though it isn't mentioned in the recipe. Having tried to blend cashews before, I knew that I'd get a smoother cream if they were soaked. And I was right! I used a 500ml container of Alpro plain yogurt, forgot to add the flour, and added a bit of extra icing sugar and vanilla extract. I was tempted to make it with vanilla soya yogurt but thought I'd make it with plain as it's my first time trying tiramisu. The cream tastes mainly of sweet yogurt with a cashew undertone, the coconut oil is undetectable as I used refined which has no coconut flavour.
To make the cream I soaked the cashews overnight even though it isn't mentioned in the recipe. Having tried to blend cashews before, I knew that I'd get a smoother cream if they were soaked. And I was right! I used a 500ml container of Alpro plain yogurt, forgot to add the flour, and added a bit of extra icing sugar and vanilla extract. I was tempted to make it with vanilla soya yogurt but thought I'd make it with plain as it's my first time trying tiramisu. The cream tastes mainly of sweet yogurt with a cashew undertone, the coconut oil is undetectable as I used refined which has no coconut flavour.
Not sure about the flour in the cream anyway...the recipe doesn't cook it, and uncooked flour isn't a great texture... Sounds like it's worth a try though, overall
ReplyDeletePS why not use dlvr.it or ifttt to auto-tweet your blog posts
ReplyDelete