Vegan tiramisu
4 servings
80 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
Mix flour, starch, and sugar in a bowl and add to them the mixture of rice milk, olive oil, and refreshed starter while constantly stirring. Mix everything well and check for lumps.
- Wheat flour: 180 g
- Potato starch: 70 g
- Sugar: 100 g
- Rice milk: 140 ml
- Olive oil: 120 ml
- Wheat sourdough starter: 30 g
2
Place the dough in an 18 cm diameter baking pan lined with parchment paper. Let the dough rise in a warm place for 1-2 hours.
3
After that, place the form with the batter in a preheated oven at 180 degrees for 45 minutes. Once the tiramisu base is ready, take it out of the oven and let it cool to room temperature.
4
Meanwhile, whip the plant-based cream with sugar and vanillin to achieve a light airy mass.
- Plant-based cream: 700 ml
- Cane sugar: 35 g
- Vanillin: 1 teaspoon
5
Make coffee and let it cool.
- Espresso: 250 g
6
When the base cools down, carefully cut it into cookies about 1 cm thick, the length of portion glasses and 1.5 cm wide.
7
In the glasses, first layer cream, then cookies soaked in coffee, and repeat the layers again. The last layer should be cream. Sprinkle chocolate shavings on top of the tiramisu and refrigerate for at least 20 minutes.
- Espresso: 250 g
- Grated chocolate: 60 g
8
Tiramisu should be served cold.
9
Tiramisu should be stored in the refrigerator, covered with plastic wrap, for a maximum of 3-4 days.
