Updated: Feb 29
This recipe has started to build quite a reputation with vegans and non-vegans alike, having been shared at vegan festivals, cooking classes, and enjoyed at family gatherings with the most discerning of Italian guests. You could try making your own biscuits, but a store-bought, plain vegan biscuit like arrowroot will do the trick. This creates one large tiramisu, but is also perfect for individual tiramisu, layered in serving glasses. This is best made a day ahead.
SERVES 6 | 35 MINUTES + CHILLING
brine from 400g can chickpeas (that's the water you usually pour down the sink!)
1/2 cup icing sugar, sifted
2 cups soy milk
1/3 cup cornflour
1/2 cup sugar
1/2 cup vegan butter
1 teaspoon vanilla extract
light dash of turmeric powder
250g tub vegan cream cheese (I use the Sheese Creamy Original cheese)
1 ½ cups brewed espresso coffee, room temperature
300g vegan sweet biscuits (I use Leda or Woolworths gluten free arrowroot brands)
4 tablespoons coffee or nut liqueur (such as Kahlua, Tia Maria or Frangelico)
½ cup cocoa powder
dark chocolate (optional)
Pour the chickpea brine into a very clean bowl. Beat with an electric hand beater or stand mixer on high until stiff peaks form, gradually adding the icing sugar. This could take 5-10 minutes. To check if it is ready, carefully invert the bowl of the aquafaba 'egg whites'. If the aquafaba doesn’t slide down the bowl then it is ready.
Into a medium saucepan, add the soy milk and cornflour and whisk to combine, ensuring the cornflour has dissolved. Add the sugar, butter, vanilla and turmeric and whisk well. Heat over a medium heat, stirring occasionally.
Once the custard thickens, reduce heat to low and continue to stir for a further 1-2 minutes. Take off the heat and pour into a large bowl. Hand beat the custard for a couple of minutes to cool a little.
Scoop the cream cheese into the custard and beat together with an electric hand mixer until smooth. Fold in the aquafaba a little at a time until it is well combined. This is your custard cream. Set aside.
Combine the coffee and liqueur in a medium bowl. Dip the biscuits in one at a time for 5 seconds, to allow the coffee to soak in. Line a casserole or trifle dish with a single layer of the dipped biscuits.
Scoop approximately half of the prepared custard cream over the biscuits, creating a thick layer. Repeat with another single layer of dipped biscuits and a layer of the custard cream. Garnish with a generous dusting of cocoa power and/or grated dark chocolate.
Cover and refrigerate for a minimum of 2 hours to overnight. The tiramisu is best served the next day.