Vegan Tiramisu

Ingredients for 2 servings:

• 500 g flour
• 200 g sugar
• 6 tsp baking powder
• 500 ml carbonated mineral water
• 100 ml oil, neutral
• 1 pinch of salt
• 400 g silken tofu
• 200 ml cream substitute (vegan whipped cream, Schlagfix)
• 200 g yogurt substitute (vegan or more cream, the yogurt makes it juicier)
• 100 g powdered sugar
• 1 organic lemon(s)
• some vanilla
• 1 pack of cream stiffener
• 500 ml espresso
• 8 tbsp Amaretto or Marsala
• some cocoa
• possibly berries

Instructions

Working time approx. 2 hours; Rest time approx. 2 hours; Cooking/baking time approx. 20 minutes; Total time approx. 4 hours 20 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) top and bottom heat. For the sponge cake, combine flour, sugar, baking powder, and salt in a bowl. Then add the oil and mineral water and mix everything together briefly, but not for too long, or the gas from the mineral water will escape and the batter won’t be fluffy. Pour the batter onto a greased or lined baking sheet and spread it evenly. Bake the sponge cake for about 20 minutes, or until golden brown. Then let it cool; it doesn’t need to be completely cold. For the cream, drain the silken tofu well and mix until smooth. Add the powdered sugar, vanilla, yogurt, and the zest and juice of one lemon to the silken tofu and mix everything together. Whip the plant-based cream briefly, then add the cream stabilizer and fold it into the silken tofu mixture. If you want berries in the cream, fold them in now. Layering: Cut the sponge cake to fit your baking dish; it’s okay if it breaks or doesn’t fit in as a whole plate. Alternatively, you can use individual glasses. Mix the amaretto/masala and coffee. For a non-alcoholic version, you can simply omit the alcohol or replace it with bitter almond flavoring. Place a layer of sponge cake in the dish and soak it thoroughly with the coffee mixture. Spread some cream on top and repeat the process until all the ingredients are used up. Finish with the cream. I had enough for two layers of sponge cake and cream. Let the vegan tiramisu sit in the fridge for a few hours or overnight and sift cocoa powder over it just before serving. You can also top it with berries. The cream mixture will be quite runny at first but will harden as it cools. Don’t worry, the tiramisu doesn’t taste like tofu as you might expect, but more like a regular tiramisu.