A vegan version of tiramisu without coffee or alcohol. Just as heavenly and kid-friendly too.
Prep Time40 minutesmins
Cook Time50 minutesmins
Total Time1 hourhr30 minutesmins
Course: Dessert
Cuisine: Fusion, Italian, Vegan
Keyword: fruit tiramisu, tiramisu without coffee, vegan tiramisu
Servings: 4
Author: Teenuja Dahari - veganlovlie.com
Ingredients
Fruity Cream
200mlwater
2cmagar agar stripscut through the whole bunch of agar agar strands, [or 1/2 teaspoon powdered agar]
200mlcoconut milk
250mlmelon pureepeel, cut and blend melon
1tablespoonmaple syrup
2tablespoonscornstarch
Vegan Lady Finger Cookies (about 24 cookies)
3cupsflour[all-purpose / plain flour]
2teaspoonsbaking powder
1teaspoonsbaking soda
1/2cupvegan butteror non-hydrogenated margarine
1cupvegan sugar
1/3cupmaple syrup
1/2cuprice milk
Spiced Tamarind-Apple Compote Puree
2applespeeled and finely chopped
1tablespoontamarind pastedeseeded, see notes
1pinchground cuminjust a hint, about 1/8 teaspoon (cinnamon is also good)
5tablespoonssugaror more to taste
Instructions
Fruity Cream Mousse
In a deep small pan, place agar and water on medium heat until agar is completely dissolved. Make sure you have all other ingredients ready by the time the agar is dissolved.
Stir everything (except 1 tablespoon cornstarch) into the agar agar mixture and whisk to combine.
Cook over medium heat, stirring constantly, until the mixture just begins to boil.
Lower heat so that the mixture is still bubbling just under the surface, and cook for 10 minutes. While it continues to cook, stir every minute or so.
Pour the mixture into a deep bowl. Immediately blend with your immersion blender until perfectly smooth. Set aside to cool a little.
When the mixture is still slightly warm but no longer hot (and still fairly liquid), sprinkle the remaining 1 tablespoon cornstarch over the top; using the immersion blender, blend again to even out the texture and get rid of any little lumps. Place the bowl in the refrigerator until the mixture is ice-cold; it will become firm.
Once again using the immersion blender, blend the gelled mixture until it is perfectly smooth and no lumps remain, but don’t blend any more than necessary. Scrape down the sides as you go.
Now, using the beaters (or mixer), beat the smoothed mixture until soft peaks form.
The cream is ready. Keep refrigerated until required for use. (I don't recommend keeping this for more than 2 days. The melon will somewhat lose its freshness and may go slightly off).
Vegan Lady Finger Cookies
Sift together flour, baking powder and baking soda and set aside.
In the bowl, using a whisk or mixer, cream together margarine and sugar until fluffy.
Stir in maple syrup.
Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk.
Cover and chill the dough for at least 1 hour.
Preheat oven to 180°C (350°F) and position a rack in the center of the oven. Line 2 baking trays with greaseproof paper; set aside.
On a lightly floured surface, roll dough into 2 cm (3/4-inch) balls.
Arrange on prepared baking sheets, leaving a few inches of room between each cookie.
Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown.
Remove from oven and let cool on baking sheets for about 1 minute.
When firm enough to move, transfer to a wire rack to cool completely.
Spiced Tamarind-Apple Compote Puree
Place all ingredients in a non-stick deep pan. Simmer for 20 minutes. Adjust water if the consistency is getting too thick.
Remove from heat. Allow to cool a little.
Place in a blender or use a hand blender and make into a puree.
The consistency should not be too thick otherwise the cookies won't be able to absorb the liquid. So, adjust by adding water. If too watery, place back on heat and reduce. (I would say something in between a smoothie and juice).
Assemble the Tiramisu
Use individual cocktail glasses or a large dish.
Dip the cookies one by one into the compote. Then place soaked cookies at the bottom of glass or dish.I found that this worked best when the compote is slightly warm. The cookies took about 20 seconds to decently absorb the compote. But do take care not to let the cookies disintegrate.
Layer with a tablespoon of compote.
Add a layer of the fruity cream mousse (about 2 - 3 tablespoons for the individual glass).
Top with another layer of soaked cookies. Then another layer of cream.
Sprinkle with some toasted desiccated coconut flakes (see notes).
Decorate with a physalis or other small fruits.
Notes
To toast desiccated coconut flakes, place some coconut flakes in a dry non-stick pan. (Don't add any oil or grease). Heat on medium, stir occasionally until coconut flakes turn a light golden brown.To deseed tamarind paste, dilute the paste in 1/2 cup warm water, smoosh between your fingers and then strain the liquid. See our tutorial on how to do this here - How to Deseed Tamarind Pulp - https://veganlovlie.com/how-to-deseed-and-prepare-tamarind-pulp/Link to Vegan Tiramisu (No Coffee / Alcohol) - https://veganlovlie.com/heaven-in-your-mouth-they-say-daring/