Vegan tiramisu jars
Vegan tiramisu jars
What a hectic week this has been! I’m exhausted and I’m so looking forward to the weekend, and this one in particular! It’s my birthday this Sunday and Duncan is treating me to a break in breathtaking Santorini where I will be able to put my feet up at last.
And what an idyllic place to do that in! It’s such a thoughtful present and although the hammock I got last year was his best b’day present yet (I love sinking into it at sunny weekends with a book and a coffee in hand), this is a close second!
Duncan hasn’t always been that intuitive when it comes to present choices. One memorable Xmas, he presented me with two beautifully wrapped boxes. I was excited. We’d only been going out for about a year or two at that point, so I was secretly hoping for something romantic.
I went for the larger box first. My smile quickly morphed into a confused wince as torn wrapping paper revealed an electric power drill! I somehow managed to keep my graces and I swiftly moved to the smaller box. This must be it, I thought. Imagine the horror on my face when I discovered that the smaller box contained a 64 piece drill bit set to go with the power drill!!! He said he was agonising over whether to get the 128 piece set instead (Duncan here: it turned out the 64 was fine, I wouldn’t bother with the 128)!
His rationale was that as I was a brand new home owner, a power tool was exactly what I needed to help me accomplish all the DIY I was planning on doing. He was right, it did prove very useful over the course of all our DIY projects and he never failed to bring up what a great yet massively undervalued present it was. Fair play! I’m so glad we can laugh about it all now!
Today’s recipe is a vegan tiramisu as I am a coffee fiend and I’ve had an idea for it banging around in my head for a while. It’s easy to make and a pleasure to eat. I made mine in small glass ramekins as that’s what I had to hand, but you could also double the ganache and cream quantities and go for a largish (20 cm / 8″ square) tin instead. Just remember to allow a few hours (4 hours to be on the safe side) for the cream to set and keep well chilled until you’re ready to serve.
- 135 ml / ½ cup + 1 tbsp almond milk
- 45 ml / 3 tbsp olive oil
- ½ tsp vanilla essence
- 15 ml / 1 tbsp lemon juice
- 60 g / heaped ¼ cup sugar
- 140 g / 1¼ cup all purpose flour, sifted*
- ½ tsp baking powder
- ¼ tsp baking soda
- 80 g / 2.75 oz vegan dark 70% chocolate
- 80 ml / 1/3 cup almond milk
- 120 ml / ½ cup strong coffee, divided**
- 60 ml / ¼ cup aquafaba (chickpea brine)
- ¼ tsp white or apple cider vinegar
- 25-35 g / 2-3 tbsp sugar, adjust to taste
- 1/8 tsp xanthan gum (recommended but not necessary)
- 200 ml / heaped ¾ cup coconut cream from a tin of full fat coconut milk
- Heat up the oven to 170° C (or 150° C fan forced) / 340° F (300° F fan forced). Grease a baking tin (20 cm / 8″ square) with a very small amount of oil.
- Whisk the first five ingredients in a large bowl with a wire whisk.
- In a separate, smaller bowl combine the remaining three ingredients.
- Gently fold the dry ingredients into the wet ones. Take care to fold them in very gently or else the sponge will be tough.
- Transfer the batter to a lightly greased baking tin. If your tin doesn’t have a removable bottom, it may be a good idea to place 2 long and wide strips of baking paper down first so that you can use them as handy tabs to make cake removal easier.
- Bake for about 35 minutes until a toothpick comes out clean and the top is nicely browned.
- Once cool, remove the sponge from the tin and cut to the shape of your tiramisu glasses.
- Place a circle of the sponge at the bottom of each glass.
- Soak the sponge with about 1 tbsp of strong coffee per glass (60 ml / ¼ cup in total).
CHOCOLATE COFFEE LAYER
- Place the chopped-up chocolate, almond milk and 60 ml / ¼ cup of cooled coffee in a bowl over a water bath. Set the hob on the lowest setting and allow all three to melt into each other. Do not stir until most of the chocolate has melted. Gently mix the two together with a wire whisk and take the bowl off the heat to allow it to cool.
- Once the ganache is cool but still pourable, divide it evenly between the 4 ramekins and place them into the fridge for about 1 hour to set.
- Place chilled coconut cream in a bowl and give it a brisk whisk with a wire whisk so that it’s smooth and lump free.
- In a large bowl, whip aquafaba and vinegar until you get stiff peaks – to check, invert the bowl and watch if the whipped aquafaba starts sliding down, if it does continue whipping until it no longer does. With my handheld electric whisk, it takes approximately 5 minutes for this amount of aquafaba.
- Once at stiff peaks, start adding sugar very gradually while whipping. Adjust the amount of sugar to taste mindful of the fact that the chocolate layer is fairly unsweet.
- Whisk in the xanthan gum.
- Very, very slowly and gently whisk the coconut cream into the aquafaba with a wire whisk. The mixture will deflate a bit but don’t worry, it’s normal – once chilled the fat in the coconut cream will provide structure and a nice mouth feel. Top the set chocolate-coffee cream with the layer of cream and put the ramekins into the fridge (for about 4 hrs) to set. Keep refrigerated until you’re ready to serve.
**Traditionally a mixture of strong coffee and Marsala (sweet red wine) is used to soak the sponge. I didn’t have any suitable alcohol in my cupboards so I did without it, but you may want to use marsala, brandy or dark rum.
The sponge recipe is adapted from this earlier recipe.
Chocolate coffee cream is adapted from this earlier recipe.
Cream is adapted from this earlier recipe.
Yes, I am pretty sure that it would work fine - I have used cashew cream in conjuction with whipped aquafaba in this dessert and it worked out great. Make sure to fold it in gently and gradually. Ania
- OK, I might.
- You should see these videos: https://youtu.be/OTRtR1cVl0c and https://youtu.be/IuYS-K5U_Xc. That's the brand I buy and it's available in the UK (https://lucybee.com/pages/stockists). I'm wary of saying that any brand is "definitely cruelty free", but...
PETA lists it as one of the "Brands That Don’t Support Monkey Labour" here:
Take a look at the label on their coconut oil:
Given how clear they are on this issue, I think it could significantly damage the brand if they were caught using monkeys, so even from a purely selfish perspective it probably doesn't makes sense for them to do it.
- Could the xanthan gum be substituted for corn starch? It's cheaper and already in my pantry.
- I make coconut milk (when I occasionally need it for some recipe) from creamed coconut but I'm not sure that would work for this recipe, what do you think? Also, you might want to reconsider your link to Aroy-D's coconut milk (https://www.peta.org.uk/action/retailers-drop-thai-coconut/).
- I haven't but it should work the same.
- never used it in this context so you would need to experiment, I'm afraid.
- not sure it would, to be honest as my understanding is that creamed coconut is very different from coconut milk (different fat content and water to fat ratio, which would affect the outcome). I was not aware of this, but from what I have read since this is an industry wide-issue - do you perhaps have a recommendation for a brand that's definitely cruelty free and available in the UK? Cheers, Ania
I would love to help you out but I'll be honest, I do not understand what you are asking for? There is a chocolate ganache that is part of this dessert already. Ania
Could you help clarify 1) how many servings this recipe makes (4, I am guessing) and what size pan you use for the sponge 2) would it work to double everything in the recipe and make a cake using a 9 inch round pan?
Here are my answers: 1) this recipe makes 4 servings, 2) the tin size I used is 20 cm / 8" square tin and 3) I think it could work, but you don't need to double the batter for the cake as the quantity given is for an 8" pan so maybe just add 25-50% more. Hope that makes sense! Ania
One question, do you think the tiramisu can stand by itself like a cake after chilled in the fridge? For example, to make it in a cake tin and chill, would it firm up a bit so that it can stand on a cake stand instead of glass ramekins (I don't have pretty ones like yours)? Thanks
I'm really happy hear that, thank you! Yes, I think it should be okay as a cake too! In fact, I was planning to make a tiramisu cake for the blog at some point - watch this space :) x Ania
Hmm, if you don't want to use either aquafaba or coconut cream then then maybe use whatever you would use normally for the cream layer if you don't care about keeping them vegan. Ania
I'm going to make your tiramisu as dessert on Christmas day, can it be made the day before? P.s I absolutely love your receipes x
Yes, I think so. I am pretty sure that gluten-free cake flour mix would work just as well. Hope that helps! Ania
I don't use coconut sugar much, but if you use it in baking all the time, this recipe should not be any different. I personally find it less sweet than brown sugar so you may perhaps want to consider increasing its amount slightly. As for the flour, almond flour will work with regular white flour (say 30 % almond flour and 70 % regular flour) - this will produce a lighter sponge. I would advise against wholemeal as it will render the sponge coarser / less delicate, but that's really up to you - you may not mind that at all. Good luck! Hope you'll enjoy it. Ania
No, it stays creamy and soft, don't worry. It has quite a lot of liquid in it which prevents the chocolate from hardening. Hope that helps! Ania
I am glad that you enjoyed the flavours despite issues with the cream. I have tried making this 'cream' layer with both refrigerated and room temperature coconut cream and it worked well in both cases. I found that giving coconut cream a good whisk (even with an electric whisk if the lumps are stubborn) before incorporating into stiff aquafaba got rid of the lumps. Other than, I don't really know what else to suggest, sorry. Ania
Yes, exactly, the other quarter is to soak the sponge (1 tbsp per portion equals quarter cup). Apologies if that I hand't explained it very clearly. I corrected it now. Hope it makes more sense now...Ania
Ideally I would like to make this day before, if it can hold up.
The top layer needs time to set so making it a day before is not an issue, but it does need to be set in the fridge. Hope that helps, Ania
Thank you so much for your wonderful-sounding and looking recipes! I'm excited to try some of them. I have a question on the Tiramisu - I noticed that the cream layer is made up mostly of coconut cream and I'm wondering if you taste a lot of the coconut taste - or does the chocolate layer counteract it enough? I'm not a big coconut fan.
Also wanted to mention that often in the U.S., tiramisu is made with Kahlua (a coffee-flavored sweet liquor) along with the strong coffee. Thanks for your help
I would not say that coconut comes through strongly in this recipe. Duncan isn't a big fan of it either and he demolished these without grumbling. Hope you'll enjoy it if you decide to give it a go! Ania
One tip for making: Clean your whisk between whisking the coconut cream and the aquafaba. I didn't the first time and my aquafaba wouldn't inflate, I think due to the coconut oils on the whisk!
I want to try this this weekend.. What did you use for the dusting on top?
Thank you for sharing your wonderful recipes on your lovely blog.