Ligitia, our plant based cook at MoaAlm would like to share her Tiramisu recipe. We are all happy in Austria and Croatia to have this recipe finally available to share with everyone who visits us, as some things are too good to keep to yourself! We are looking forward to finishing a meal with this dessert in the summertime with our guests.
"I was always fascinated with Italian food. And one of my favourite Italian desserts is Tiramisu. Before choosing to eat plant-based food I absolutely adored creamy and full fat Mascarpone cheese. There is something about that smooth texture that I was obsessed about. So working here at the MoaAlm Mountain Retreat I had to find a way to recreate that taste but without using dairy products.
After few experimentations I found the closest taste to Mascarpone was using silken tofu and mix of whipped coconut cream. This also makes this dessert nutritious and delicious and tofu is a great source of protein. So when you are worried about some proteins in your plant-based diet, just make this dessert and you’ll be fine!"
Makes around 8 glasses of tiramisu dessert
For sponge cake:
• 1 ½ cup flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1/3 cup coconut oil
• 1 cup of syrup, we like using agave
• 2/3 cup non-dairy milk
• 1/8 cup vanilla extract
• 1/8 cup apple cider vinegar
• ½ cup espresso
• few shots of Kahlua liquor
For the cream:
• 400g of silken tofu
• 1/3 cup of syrup
• 1/3 cup canned coconut milk
• 2 tsp vanilla extract
• 2tbsp coconut oil
• 2tbsp starch
For whipped cream:
• 2 cups of coconut cream
• 4tbsp icing sugar
First make a sponge cake.
Mix all the wet ingredients separately in a bowl. Then sift the flour, baking soda, baking powder and salt. Combine all together. Grease the square tin with oil or non-dairy butter and bake it at 180 C for about 20-25 minutes and until golden brown or the skewer comes out clean. Then cool it down and cut it into 8 square pieces.
To make the cream first drain the silken tofu and squeeze out any extra water. Put it in a blender with the rest of the cream ingredients, except the starch. Once it is all combined transfer it into a pan. Heat it over the medium to low heat and slowly add the starch. Once it gets a little thicker take it off the heat and let it cool.
Whip the coconut cream with icing sugar. To get the coconut cream, simply put 2 cans of coconut milk into the fridge and keep it overnight. In the morning scoop the cream, which is the thick white on top and the rest of the can may be used for your smoothies or coffees.
Prepare your glasses. First add sponge cake, then spray a bit of liquor (if you like it boozy, don’t be afraid to add more), then add the tofu cream and the whipped coconut cream. Sprinkle some cacao powder on top and decorate with coffee bean if you like. Enjoy!
Checkout our Vegan recipe for Lemon Panna Cotta, for more Italian dessert inspiration. If you would like to share photos of your Tiramisu creations on social media, please tag #relaxinglyactive.
For details of our summer yoga and hiking retreats in the Austrian Alps check out our website.
Happy Baking!