Vegan Tiramisu

A classic tiramisu contains egg yolks and egg whites. In this vegan version, we swap
the eggs for a cornflour custard and aquafaba for egg whites. And it gets pretty close
to the real thing, if not better! For the biscuits I used the gluten free Leda Arrowroot
brand and for the cream cheese I like Sheese or Tofutti. I love Nocello, a hazelnut
and walnut imported liqueur, but you could use Frangelico or Kahlua. If you don’t like
your desserts boozy, simply omit the liqueur and stick with the coffee.

Vegan Tiramisu
Prep Time
25 mins
Total Time
25 mins
 
A classic tiramisu contains egg yolks and egg whites. In this vegan version, we swap the eggs for a cornflour custard and aquafaba for egg whites. And it gets pretty close to the real thing, if not better! For the biscuits I used the gluten free Leda Arrowroot brand and for the cream cheese I like Sheese or Tofutti. I love Nocello, a hazelnut and walnut imported liqueur, but you could use Frangelico or Kahlua. If you don’t like your desserts boozy, simply omit the liqueur and stick with the coffee.
Course: Dessert
Cuisine: Australian
Keyword: Christmas
Servings: 6 people
Author: Nadia Fragnito
Ingredients
  • Brine from 1x400g can chickpeas
  • 300 g packets vegan biscuits arrowroot style works best
  • ½ cup icing sugar
  • 1 ½ cup strong espresso coffee room temperature
  • 4 tbsp hazelnut or chocolate liqueur
  • 2 cups full fat soy milk
  • ½ cup vegan butter or margarine
  • ½ cup raw sugar
  • 1/3 cup cornflour
  • 1 tsp vanilla extract
  • dash turmeric powder
  • 1 tub vegan cream cheese x 250g
  • ½ cup cocoa powder for garnish
  • dark chocolate optional for garnish
  • optional: fresh berries to garnish
Instructions
Custard
  1. Into a medium saucepan, add the soy milk, cornflour, sugar, butter, vanilla, and turmeric and whisk thoroughly to combine. Heat over a medium heat, stirring occasionally.

  2. Once the custard thickens, reduce heat and continue to stir for a further 1-2 minutes.

  3. Take off the heat and pour into a bowl. Hand beat the custard for a couple of minutes

    to help cool the custard.

  4. Scoop the cream cheese into the custard and beat with an electric hand mixer on low for 1 minute or until combined and smooth. Set aside.

Aquafaba eggwhites
  1. Pour the chickpea brine into a clean bowl. Begin beating with an electric hand beater or stand mixer for 5 minutes. Gradually sift the icing sugar into the aquafaba and continue to beat on high until glossy and stiff peaks form.

  2. To check if it has reached stiff peaks, carefully invert the bowl of the aquafaba eggwhites. If the aquafaba doesn't move, then it is ready.

  3. Gently fold the aquafaba into the custard cream until the mixture is combined and smooth.

Assembly
  1. Combine the coffee and liqueur into a medium bowl.

  2. Dip the biscuits one at a time for 5 seconds, to allow the coffee to soak into the biscuits.

  3. Line a large dish with a layer of the dipped biscuits.

  4. Scoop the custard cream over the biscuits, creating a thick layer.

  5. Repeat with another layer of dipped biscuits and the custard cream.

  6. Garnish with a generous dusting of cocoa powder and grated dark chocolate.

  7. Cover and refrigerate for a minimum of 2 hours to overnight.

  8. If you prefer, layer the biscuits and custard into individual serving glasses for an elegant dessert.

Nadia Fragnito
Nadia Fragnito

Nadia Fragnito first went vegan 17 years ago and loves sharing her passion for veganising Italian classics Her love of Italian comfort food and culture originates from her heritage. Nadia was recently able to share her vegan Italian dishes on the SBS reality TV show The Chefs Line.

No Comments Yet

Leave a Reply

Your email address will not be published.

error: