This is for tiramisu lovers who can’t get enough of fat sweet cream 🙂
And oh yes this is a really creamy heaven despite all the healthy attributes. There is no industrial sugar added (the lady fingers and the chocolate have some tho), you can use maple sirup, agave sirup or a very unvegan honey if you please. Even tho the cashew cream tastes unbelievable similar to real mascarpone cream and is rich and creamy it turns out to be the perfect dessert for a dinner with friends or family because it is nice and light and even when you overeat you don’t feel too bad 🙂 Also goes well with latenightmunching on movienight.
I used a tray 30×20 cm and made two layers of biscuit fingers.
You start with making the coffee. I used about 2,5 large cups. you can mix in some cognac or amaretto into the coffee if you like and if you are not straight edge. I am very far from straight edge but I prefer the tiramisu without alcohol much more then with. I refer it to be some childhood aversion against some awful chocolate-pralines 🙂
Pour some of the coffee onto a large plate and soak the biscuits on the sugary side until they are half soaked thru and place them, with the soaked side up, in the tray.
Next is the chocolate cream layer.
- 400 g silk tofu
- 200 g vegan dark chocolate
- 2 Tbsp Maple or Agavesirup (if you are not vegan or superbroke like me you could use your flatmates honey. but only if nobody’s looking)
Give the Chocolate a melt in a hot water bath (if you are a professional chocolate melter you should know how to). let it cool. Meanwhile mix the Tofu in your food processor with the sweetener. Add the melted chocolate and process for 5 minutes until the cream gets thick and creamy. Let the cream rest in the fridge until needed.
For the “Mascarpone” cream you need:
- 250 g Cashew Nuts soaked in water overnight
- 1, 5 tsp of nutritional yeast flakes
- 2,5 tsp of vanilla bean powder
- 3 Tbsp Maple or Agavesirup
- 1/2 cup cold water
also you will need to make this cream thicker with a thickener like for example agar-agar powder. Mix two tsp agar-agar with half a cup hot water. stir and set aside.
Mix all the ingredients in food processor until totally smooth. It takes a few minutes of patience and you’ll need to scrape down the sides every now and then. After you are sure all is smooth and perfectly perfect add the thickener and process for another 2 minutes.
Now you can start layering. First with the chocolate cream from the fridge. Spread it out evenly with the back of a spoon on top of the biscuits. Then again make a coffee soaked layer of biscuits on top of the chocolate cream. Then the Cashew cream. Sprinkle too much dark chocolate powder over everything and now do the hardest part with an unshaken zen attitude (without cheating!) : wait patiently for 8 h until the tiramisu is cold, soaked and prepared to die fast.
….leave an acceptable piece for your flatmate