Vegan Tiramisu

Ingredients for 6 servings:

• 180 g flour
• 100 g sugar
• 3 tbsp oil
• 2 tsp baking powder
• n.e. Cookie(s) (caramel cookies, e.g. Lotus)
• 100 g powdered sugar
• 500 g cream, vegan (mascarpone substitute)
• 3 tbsp egg substitute
• 90 ml water
• Juice of one can of kidney beans or chickpeas
• n. B. cocoa powder

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours

vegan

For the sponge cake, whisk together the flour, sugar, oil, and baking powder and pour into a baking pan lined with baking paper. Bake in a preheated oven at 180°C (top/bottom heat) for 20-25 minutes. Cut the cooled dough into sponge finger-sized pieces and halve if necessary. For the cream, use a mixer to beat the mascarpone substitute with the powdered sugar and the egg substitute (whipped with 90 ml of water) until creamy. In another bowl, beat the kidney bean juice with a mixer on high speed until stiff peaks form, or until the distinctly purple color has turned to a pale purple due to the trapped air. Fold this mixture into the cream. Now dip the sponge cake or, if desired, the caramel biscuits in strong espresso or brush it on with a brush and line the bottom of a baking dish (approx. 15 x 25 cm). I use one layer of sponge cake, then caramel biscuits for the next layer. Pour the cream over the top and repeat the first step. Finally, sprinkle thickly with cocoa powder and refrigerate for at least four hours.