VEGAN TIRAMISU

Identity Card of the Recipe

Ingrediants

Homemade vegetable food: 500 g of sponge cake
150 ml of coffee "
1 pinch of turmeric
1 vanilla pod
100 ml of corn oil
100 ml of soy milk
Whole food: 120 g of cane sugar
Homemade vegetable food: 250 g of mascarpone
250 g of tofu
30 g of bitter cocoa

Materials Needed

Glasses, bowls or rectangular pan
Mixer
Large bowl
Immersion mixer
Cookie cutter (optional) or knife

Preparation

First, prepare the Vegetable Sponge Cake as reported on THIS VIDEO, and let it cool. As an alternative to vegetable sponge cake, vegan biscuits can be used.

Review
Making vegetable sponge cake is simple! Blend 150 g of brown sugar with lemon zest and vanilla seeds. Using an electric mixer, work the sugar powder with 150 g of homemade coconut butter (alternatively, use 150 g of margarine prepared with non-hydrogenated vegetable fats). At this point, combine 180 g of organic white flour, 60 g of potato starch, 1 sachet of baking powder and mix the ingredients with 150 ml of soy milk. Pour the mixture into a 22 cm square pan. Bake at 180 ° C for about 30 minutes.

Meanwhile, prepare the filling cream. Cut the tofu into cubes and blend it together with the brown sugar, turmeric and vanilla seeds, until a creamy and velvety mixture is obtained.
Prepare the vegetable cream by pouring 100 ml of corn oil and 50 ml of soy milk at room temperature into a beaker. Mix everything with the hand blender until cream is obtained.
In a bowl, combine the homemade vegetable mascarpone with the sweet tofu cream and the vegetable cream.
Prepare the syrup for the sponge cake by mixing the coffee with 50 ml of soy milk.
Cut the sponge cake in half, horizontally, until you have two 1.5 cm thick sections. With a pastry cutter or a cookie cutter, make circles.
Place a disc of vegetable sponge cake on the bottom of a glass and soak it with the previously obtained syrup. Fill with a spoonful of cream, sprinkle with unsweetened cocoa powder and cover with another disc of sponge cake. Soak the new disc, fill with cream and proceed in this way until the glass is full. Finish the surface with a little bit of bitter cocoa.
Repeat the same operation with the other glasses.

The alternative idea
For this recipe we have proposed tiramisu in nice single portions. In any case, to speed up the times, it is possible to replace the glasses with a simple square or rectangular pan.

Let the tiramisu glasses cool in the refrigerator for at least 2 hours before serving.

Alice's comment - PersonalCooker

Here's how to turn an egg and mascarpone concentrate into a delicate spoon dessert, without any trace of cholesterol! So we can eat it with some less remorse! And you, how do you prepare vegetable tiramisu? Let me know, maybe write me a message on you-tube!

Nutritional values and Health Comment on the recipe

Vegan Tiramisu is a food from which it is unlikely to obtain an "accurate indirect nutritional translation, due to the type of ingredients that structure it (many are homemade). It is" probably free of ingredients of animal origin, free of cholesterol and poor of saturated fatty acids.
It should be very energetic, with a caloric prevalence of the lipid type; it does not contain lactose BUT it is not suitable for the celiac's diet.
The Vegan Tiramisu is a dessert not recommended in case of overweight, hypertriglyceridemia and type 2 diabetes mellitus, while (if consumed in moderation) it does not negatively affect hypercholesterolemia. The average portion should correspond to about 30-40g.