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.
- 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
-
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.
-
Once the custard thickens, reduce heat and continue to stir for a further 1-2 minutes.
-
Take off the heat and pour into a bowl. Hand beat the custard for a couple of minutes
to help cool the custard.
-
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.
-
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.
-
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.
-
Gently fold the aquafaba into the custard cream until the mixture is combined and smooth.
-
Combine the coffee and liqueur into a medium bowl.
-
Dip the biscuits one at a time for 5 seconds, to allow the coffee to soak into the biscuits.
-
Line a large dish with a layer of the dipped biscuits.
-
Scoop the custard cream over the biscuits, creating a thick layer.
-
Repeat with another layer of dipped biscuits and the custard cream.
-
Garnish with a generous dusting of cocoa powder and grated dark chocolate.
-
Cover and refrigerate for a minimum of 2 hours to overnight.
-
If you prefer, layer the biscuits and custard into individual serving glasses for an elegant dessert.
