VEGAN

Vegan Tiramisu

Baking and Desserts | Kazakhstani cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vegan Tiramisu

Ingredients

Soy Vanilla Milk - 25 fl oz
Sugar - 5 oz
Corn Starch - 5 oz
Vanilla extract - 0 fl oz
Coconut Milk - 15 fl oz
Wheat Flour - 15 oz
Cocoa Powder - 0 oz
Vegetable Oil - 0 fl oz
Lime Juice - 0 fl oz
Activated Baking Soda - 0 oz
Instant coffee - 0 oz

Step by Step guide

Step 1

For the sponge cake: mix all the ingredients, pour into a baking pan, and bake in the oven at 355°F for 30 minutes. Then reduce the temperature to 320°F and bake for another 20–30 minutes. You can check for doneness with a toothpick (it should come out dry). Let the sponge cake cool and cut it into small pieces.

Step 2

For the cream: In a saucepan, heat the milk and add the sugar. Once the sugar has dissolved, add the vanilla extract and sprinkle in the cornstarch. Stir continuously to thicken the mixture without lumps.

Step 3

In a bowl, pour warm water over the instant coffee and stir. Dip pieces of sponge cake into the coffee and place them at the bottom of the dessert cups, then add a layer of tiramisu cream, smoothing it out well. Once the mixture has set, place the cups in the refrigerator overnight. In the morning, dust the tiramisu with cocoa powder. The dessert can be stored in the refrigerator for up to five days without any issues.