VEGAN TOFU TIRAMISU

VEGAN TOFU TIRAMISU

VEGAN TOFU TIRAMISU

Ingredients:

For the sponge layer:

1. 1/2 tsp salt
2. 6 tbsp coconut oil, melted
3. 6 tbsp maple syrup
4. 1/2 cup (120ml) milk of choice
5. 150ml strong coffee (I mixed 1.5 tbsp instant espresso in 150ml hot water) 
6. 1 cup (150g) gluten-free flour
7. 2/3 cup (100g) ground almonds
8. 1 tsp baking powder

For the cream layer:

1. 396g Cauldron Original Tofu, drained
2. 6 tbsp maple syrup
3. 6 level tbsp almond butter
4. 1/2 tsp instant espresso powder
5. 2 tsp vanilla paste OR 3 tsp vanilla extract
6. 1-2 tbsp milk of choice
7. Pinch of salt

VEGAN TOFU TIRAMISU

Method:

1. Preheat your oven to 180�C (160�C fan assisted)/ 350�F
2. To make the sponge: mix the first 4 ingredients in a bowl, then pour in the oil, maple syrup and milk. Mix to combine. 
3. Pour the batter into a lined 8? square cake tin and bake for 15 minutes. Leave to cool completely. 
4. To make the cream layer: First drain the tofu from as much liquid as possible. I find the easiest way to do this is to break up the tofu into a nut milk bag/straining bag and squeeze out all the fluid. You can also use a muslin cloth.
5. Blend all the cream layer ingredients in a food processor until smooth.
6. To assemble: I used these dessert rings to shape my individual tiramisus*. Use one of the rings to cut out 4 rings from the sponge cake, and then carefully slice each circle in half horizontally. You will end up with 8 round sponge discs.
7. Place one of the discs back into the dessert ring, then drizzle on top 2-3 tsp of the brewed coffee. You need enough for the sponge to absorb, but make sure you don�t use too much otherwise the sponge will become too soft. 
8. Top with a few teaspoons of the cream mixture, and then repeat the above step so you end up with two layers of sponge and 2 layers of cream. 
9. Leave to chill in the fridge for 1-2 hours, then carefully remove the rings and top with a generous dusting of cocoa powder and cherries 
10. Enjoy!