Vegan and Gluten Free Tiramisu Recipe
A delicious Italian inspired dessert that's been developed to be gluten free, dairy free and egg free - that's right a gluten free and vegan Tiramisu! This free from Tiramisu is rich, creamy, boozy and has just the right tones of coffee and brandy to lift spirits!
Servings: 10 servings
Calories: 535kcal
Equipment
Ingredients
For the Genoise 'Ladyfingers'
- 200 ml aquafaba
- 1 tsp cream of tartar
- 400 g gluten free self raising flour
- 200 g caster sugar
- 2 tsp psyllium husk powder
For the coffee liqueur
- 3 tbsp instant coffee
- 200 ml hot water
- 5 tbsp brandy or Masala or Madeira if you can get it.
- 1 tbsp sugar
For the mascarpone cream
- 300 g dairy free cream cheese
- 150 ml dairy free double cream
- 150 g vegan condensed milk
- 3 tbsp icing/confectioners sugar
To decorate
- 2 tbsp cocoa powder to dust over both layers
Instructions
To make the vegan sponge fingers
- Drain the liquid (aquafaba) from two cans of chickpeas. You need 200ml of this liquid (assuming you've not changed the serving sizes).
- In a large bowl, whisk the aquafaba and cream of tartar for at least 5mins until you achieve stiff peaks just like egg whites.
- Next add the caster sugar one spoonful at a time and repeat whisking. The beaten aquafaba will develop a glossy appearance.
- In a separate bowl measure out the gluten free self raising flour, and psyllium husk and mix to combine.
- Now sieve the dry ingredients into the whisked aquafaba (I do this in three go's) and fold gently together.
- Finally, add the thick Genoise batter to a large piping bag (I use a large star nozzle, you use what you have handy) and pipe approximately 20 fingers onto two lined baking sheets.
- Bake in a preheated oven at 200°C | 180°C fan | 400°F | Gas 6 for 15-20mins until just starting to turn golden.
- Turn off the oven, loosen each sponge finger and turn upside down on the trays. Leave the sponge in the oven with the door ajar and let the oven cool to room temperature - this will crisp up your sponge fingers.
To make the coffee liqueur
- Add the instant coffee granules to a jug with the sugar. Pour over hot water and mix until the coffee has dissolved.
- Add the brandy to the coffee and set aside to cool.
To make the mascarpone cream
- In a large bowl beat the dairy free cream cheese and condensed milk until smooth.
- Next pour in the dairy free cream and repeat until fully incorporated, add icing sugar to taste.
- Pop the bowl into the fridge until you are ready to build your Tiramisu.
Now it's time to build...
- Layer the bottom of a large serving bowl with half the sponge pieces. Don't worry about symmetry or it being a masterpiece. The key is to have some of the sponge touching the sides of the dish so it looks pretty!
- Drizzle some of the brandy and coffee liquid over the sponge fingers.
- Now add half the dairy free cream cheese filling, smooth down gently with a silicone spatula and dust liberally with cocoa powder.
- Next, repeat the sponge layer.NOTE: this is where you decide if you're going to soak the fingers first or add then drizzle the coffee liquid over each sponge.
- Add the remaining dairy free cream cheese filling and smooth the top.
- Finally dust the top with more cocoa powder (or grated chocolate) and pop in the fridge for 8hrs at least but if you can wait, 24hrs is perfect.
Nutrition
Calories: 535kcal | Carbohydrates: 66g | Protein: 19g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 174mg | Sodium: 289mg | Potassium: 386mg | Fiber: 4g | Sugar: 39g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 179mg | Iron: 2mg