Vegan Tiramisu

• Preparation time: 20 minutes
• Cooking time: 20 minutes
• Resting time in the refrigerator: 3-4 hours
• difficulty: Bassa

How to make vegan tiramisu

• 180 g of white “00” flour
• 50 gr of starch
• 50 g of wheat starch
• 120 grams of powdered sugar
• 125g almond or rice milk
• 85 g of corn oil
• 2 tablespoons light brown sugar
• ½ vanilla pod
• 6 gr of baking powder

Ingredients for the cream

• 350 g of coconut milk
• 150 g of almond milk
• 40 grams of corn starch
• 80 g of light brown sugar
• 2 pieces of untreated lemon zest
• ½ vanilla pod
• 2 cups of coffee
• 2 tablespoons of cocoa

Preparation

• For the savoiardi biscuits Thoroughly mix all the dry ingredients in a bowl with the seeds scraped from the vanilla pod. Emulsify the oil with the milk and pour it into the bowl, stirring with a spoon until the mixture is smooth and homogeneous.
• Line a baking sheet with baking paper, use a spoon to form the dough into sticks measuring approximately 2 x 9 cm, and smooth the surface with a wet finger. Finally, sprinkle the surface with a little sugar.
• Bake at 170°C for about 20 minutes.
• Meanwhile, mix the cornstarch with the almond milk. In a small saucepan, bring the coconut milk to a boil with the Lemon peel and the vanilla pod split in two; when it boils, add the sugar and the starch and, stirring constantly, cook for 1 minute.
• Let it cool, remove the lemon and vanilla, and blend with an immersion blender until the cream is light and fluffy.
• Moisten the coffee with the ladyfingers, arrange them in individual baking dishes, and cover with the cream. Dust with bitter cocoa powder and refrigerate for at least 3-4 hours before serving.

An advice

As an alternative to coffee, use barley coffee. Decorate the tiramisu with white or dark chocolate shavings.

Read also:

• Homemade Lemon Soufflé
• The best tiramisu recipes
• Chocolate cake with a soft heart