Updated: 4 hours ago
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. To replicate the traditional savoiardi biscuit, substitute with slices of vegan cake to soak up the coffee. But to save time, a store-bought, plain sweet vegan biscuit will do the trick. Use gluten free biscuits for a gluten free tiramisu. 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 Arnott's Nice or Leda/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.