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Vegan Cashew Tiramisu · GialloZafferano.com

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  Speaker 1: Vegan cashew tiramisu is a dairy-free and egg-free version of
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  Speaker 1: the classic Italian dessert. A velvety cashew cream replaces mascarpone,
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  Speaker 1: and homemade egg-free ladyfingers stay soft yet compact after soaking
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  Speaker 1: in coffee. You assemble everything in individual glasses for six portions.
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  Speaker 1: Preparation time, 20 minutes. Cooking time, eight minutes. Resting time
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  Speaker 1: in the refrigerator, at least two hours. 6. For the ladyfingers,
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  Speaker 1: you need Type 00 flour, 0.8 cup, that is 95 grams. Cornstarch,
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  Speaker 1: 1 and 1 quarter tablespoon, that is 10 grams. Vegan butter,
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  Speaker 1: 2 tablespoons, that is 30 grams. Aquafaba, meaning the liquid
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  Speaker 1: from canned chickpeas, 2 and 1 half tablespoons, that is
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  Speaker 1: 40 grams. Sugar, 6 1⁄2 tablespoons, that is 80 grams.
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  Speaker 1: Almond beverage, 1.2 ounces, that is 35 grams. Baking powder,
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  Speaker 1: 3⁄4 teaspoon, that is 3 grams. Powdered sugar, as needed.
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  Speaker 1: For the cream, you need Cashews, 2 1⁄2 cups, that
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  Speaker 1: is 350 grams. Coffee prepared in a mocha pot, 3.5 ounces,
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  Speaker 1: that is 100 grams. Soy milk, 3 quarter cup, that
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  Speaker 1: is 175 grams. Maple syrup, 4 teaspoons, that is 20 grams.
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  Speaker 1: Cinnamon powder, 0.8 teaspoon, that is 2 grams. Unsweetened cocoa powder,
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  Speaker 1: as needed. Start with the ladyfingers. Pour the cold aquafaba
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  Speaker 1: into a large bowl. Use electric beaters and whip the aquafaba.
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  Speaker 1: Gradually add the sugar while you keep whipping. Continue until
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  Speaker 1: you obtain a white, voluminous, and firm mixture. Sift together
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  Speaker 1: the flour, cornstarch, and baking powder. Gradually add these dry
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  Speaker 1: ingredients to the whipped aquafaba. Fold them in gently with
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  Speaker 1: a spatula from the bottom to the top so you
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  Speaker 1: do not deflate the mixture. Add the soy milk. Add
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  Speaker 1: the vegan butter. Continue to mix with gentle movements until
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  Speaker 1: the butter becomes homogeneous. Prepare a piping bag with a
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  Speaker 1: smooth nozzle about ½ inch wide. Transfer the batter into
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  Speaker 1: the piping bag. Line a baking sheet with parchment paper.
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  Speaker 1: Pipe the ladyfingers onto the sheet, leaving a little space
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  Speaker 1: between each one. You obtain about 14 ladyfingers. Dust the
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  Speaker 1: ladyfingers generously with powdered sugar. Bake in a preheated conventional
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  Speaker 1: oven at 428 degrees Fahrenheit for seven to eight minutes.
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  Speaker 1: The ladyfingers must be baked through on the bottom while
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  Speaker 1: the surface can remain slightly pale. Remove the ladyfingers from
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  Speaker 1: the oven and let them cool completely. While the ladyfingers cool,
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  Speaker 1: prepare the cashew cream. Bring some water to a boil.
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  Speaker 1: Place the cashews in a bowl. Pour the boiling water
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  Speaker 1: over the cashews. Let the cashews soak for 10 to
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  Speaker 1: 15 minutes. Drain them well. Transfer the drained cashews to
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  Speaker 1: a blender jug. Add the cinnamon powder. Add the maple syrup.
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  Speaker 1: Add the soy milk. Blend with a powerful blender until
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  Speaker 1: the cream is smooth, thick, and homogeneous, without any cashew pieces.
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  Speaker 1: Prepare the coffee with a mocha pot and let it
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  Speaker 1: cool completely. Now assemble the vegan tiramisu. Take small serving glasses.
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  Speaker 1: Spoon a first layer of cashew cream into the bottom
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  Speaker 1: of each glass. Take the cooled ladyfingers. Briefly dip one
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  Speaker 1: ladyfinger in the cooled coffee only for a few moments
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  Speaker 1: so it absorbs coffee but does not fall apart. Cut
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  Speaker 1: it in half. Place one half on top of the
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  Speaker 1: cream layer in the glass. Add another spoonful of cashew
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  Speaker 1: cream and spread it evenly. Dip a second ladyfinger briefly
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  Speaker 1: into the coffee. Form a second layer with this coffee-soaked
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  Speaker 1: ladyfinger on top of the cream. Finish with a final
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  Speaker 1: layer of cashew cream and smooth the surface gently. Dust
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  Speaker 1: the top with unsweetened cocoa powder using a fine mesh
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  Speaker 1: sieve until the surface is evenly covered. Place all the
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  Speaker 1: glasses in the refrigerator. Let them set for at least
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  Speaker 1: two hours before serving the vegan cashew tiramisu. You store
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  Speaker 1: the vegan cashew tiramisu in the refrigerator for up to
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  Speaker 1: two days. You do not freeze this dessert.