Tiramisu is a popular coffee-flavoured Italian custard dessert made from sponge ladyfingers.
Lady finger cake
2 cups flour
2 tsp baking powder
1 cup sugar
½ cup soy milk
1½ tsp vanilla
3 Tbsp ground flax with 3 Tbsp water
5 Tbsp vegan margarine
2 cups soy milk
1 cup sugar (reduce to ¾ cup if you wish)
1 tsp vanilla extract
1/3 cup arrowroot powder (or cornstarch)
14 oz firm tofu (1 package in South Africa)
¼ cup soy or rice milk
¾ cup sugar
4 Tbsp arrowroot (or cornstarch)
3 tsp vanilla
4 Tbsp rum
3 Tbsp amaretto
1 cup of brewed espresso or strong coffee
- Preheat oven to 180°C.
- In a bowl, stir together the flour and baking powder. Set aside.
- In a pot, gently heat the soy milk and non-dairy butter. Let the butter melt, and be careful not to scald the soy milk. Now mix the sugar, vanilla, and flax egg in a bowl. Then add the dry ingredients. Stir.
- Remove the soy milk from the stove, pour into a bowl with the dry ingredients, mix until just moistened, don't over mix.
- Place in 9" x 13" pan. NOTE: You want this thin, so a bigger pan is good. Bake for about 20 minutes, until springy and just starting to brown on the edges.
- Put all the Custard 1 ingredients in a saucepan. Whisk over medium heat until thick. Refrigerate.
- Press the tofu, get it dry, place in a food processor or blender. Add the other Custard 2 ingredients and process until smooth.
- Cut the cake into finger-sized pieces. Soak these in coffee and place in a medium sized casserole dish (all facing one direction if you can). Don't leave them to soak, just make sure they are saturated, but not so wet they crumble.
- Now take Custard 1 out of the fridge, put in a blender with Custard 2 and blend! Pour over lady fingers. Sprinkle a very good layer of cocoa powder over the top, covering it completely.
- For the classic Tiramisu look, use a smaller dish, and place half of the lady fingers on the bottom, pour half of the custard on top, no cocoa, then another layer of lady fingers, and pour the rest of the custard. Then cocoa dust.
- Refrigerate for 3-4 hours, preferably overnight.
Serves 8 people
Recipe supplied by Maureen Cram, Hartbeespoort, South Africa
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