Makes 6-8 servings
My favourite coffee flavoured dessert that instantly cheers me up!
Tiramisu meaning “pick me up” or “cheer me up” is a coffee-flavoured Italian dessert.
Creamy and light, with coffee and Amaretto; it’s the perfect dessert in my books!
Since going vegan, this was one of the sweet treats that I started to miss. What choice did I have? I had to make a vegan version. Successfully veganised!
It wouldn’t have been possible without the vegan Elmlea double cream. I had to go out of my way to get the vegan Elmlea, but it was well worth it. I have since also used it to make banoffee pie and key lime pie. Recipes coming soon, I am running a bit behind. Believe it or not, I cook more than I get to write about on this blog.
I hope this dessert cheers you up!
Ingredients
Cake sponge
125ml almond milk
1/2 teaspoon lemon juice
110g self raising flour
100g sugar
a pinch of salt
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Syrup
100ml strong espresso coffee
100ml Amaretto or Masala wine
Chantilly cream
270ml Elmlea Plant Double Alternative to Dairy Cream
2 tablespoons sugar
A few drops of vanilla extract
1 teaspoon cocoa powder for dusting
Method
1. Preheat the oven to gas mark 4. Butter and coat in flour a 20x20cm Pyrex dish.
2. Warm up the milk in the microwave for 30 seconds and add the lemon juice. Leave to curdle.
3. In a medium bowl mix the flour, sugar and salt. Add the curled milk, oil and vanilla extract. Mix all the ingredients until combined.
4. Pour the cake batter in the greased Pyrex dish and bake for 20 minutes. Allow to cool off.
5. Make the strong espresso coffee and leave to cool off.
6. To make the Chantilly cream, whisk the double cream, sugar and vanilla extract until thick.
7. Soak the cake sponge with the cold coffee and Amaretto. Pipe the Chantilly cream and dust with cocoa powder. Chill in the fridge for a couple of hours before enjoying.
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