Il Dolce! Vegan Tiramisu

by Chef Kendall Huff

Native Foods Cafe

 

You
guys may remember our Tiramisu from the Valentine’s Day Special Meal, which
included a Classic Vegetable Lasagna, Caesar Salad and Roasted Garlic Bread….  gosh darn!  That was a delicious special.   Well, we received so many requests for the Tiramisu
recipe that I made it for the Tuscan Dinner party Cooking demo in March, and
now I will share it with you too!   


Tiramisu1Native Foods Cafe, vegan, vegan food, vegan recipe, vegan restaurant, vegan tiramisu

 

A few notes… Tiramisu literally means “pick me up”
referring to the caffeine in the coffee, which offers a post meal energy boost.  Ladyfingers (which are traditionally
used as the cake part of Tiramisu) are light and sweet sponge cakes shaped like
a large finger. They are typically not vegan, as they use eggs to give a
“spongy” texture.  So we are going
to make our own Ladyfinger cake!  Several
vegan cream cheese brands are available in grocery stores like Tofutti Brand
(make sure to but the non-hydrogenated version!) or Galaxy Nutritional
Foods.  You can also try making
your own with cashews.  I used the
Tofutti brand in this recipe. 

 

 

Il Dolce! Tiramisu


TIRAMISU

Serves
12 Ragazzi!

 

Ladyfinger Cake

2
cups unbleached white flour

1 ¼
cups organic sugar

3
tsp baking powder

2
tsp cornstarch

1
tsp vanilla extract

1
cup safflower oil

½
cup water

¾
cup rice milk

½
tsp almond extract

 

1.  Preheat oven to 350.

2.
Grease a 9×13 pan, then dust with flour.

3.  Place all dry ingredients together in a
mixing bowl and mix on medium for 1 minute.

4.  Lower the speed to low and slowly add
the wet ingredients to dry.

5.  Pour batter into greased pan.

6.  Bake for 22-25 minutes.  Test center with knife or toothpick
making sure it comes out clean.

7.  Allow cake to cool completely before
soaking in Coffee Liqueur.

 

 

Coffee Liqueur

1
cup organic strong coffee grounds

3
cups water

1 ½
TBSP organic sugar

 

1.  Brew the coffee using the 1 cup of
grounds and the 3 cups of water.

2.  Once brewed, stir in the sugar until
dissolved.

3.  Place in fridge and allow coffee to
cool completely before soaking the cake.

 

Mascarpone Cream:

24
oz vegan cream cheese

¾
cup agave

3
tsp vanilla extract

 

1.  Place all ingredients in a mixer or
blender and mix well.  Store in
fridge until ready to use.

 

Tiramisu Assembly

¼ cup
chocolate shavings

 

 1. 
Cut the cake into 12 pieces.

2.  Dip the top half of each piece of cake
into the Coffee Liqueur for 5 seconds (no longer).

3.  Place dipped cake pieces in fridge
(dipped side up) and allow to chill for 2 hours.

4.  Top each piece with 2 oz Mascarpone
Cream and 1 tsp chocolate shavings.

 

 

Native Foods Cafe, vegan, vegan food, vegan recipe, vegan restaurant, vegan tiramisu 

 

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