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Tiramisù

Prep time: 40 min | Total time: 80 min |

Conservation: 5 days |

| Party-favourite

Allergens: Gluten, Soy

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

For the sponge cake:

540 g white wheat flour
180 g corn starch
350 g white sugar
380 ml sunflower oil
460 ml soy milk
1 tbsp baking powder

For the "mascarpone" cream:

400 ml vegan whipping cream (ideally soy)
1 l soy milk
80 g corn starch
60 ml sunflower oil

For the assembly:

200 ml coffee
3 tbsp white sugar
5 tbsp cocoa powder

Procedure

Prepare the sponge cake:

Preheat the oven to 180 °C.

Whisk together all the dry ingredients.

Whisk together all the liquid ingredients.

Slowly add the liquids to the dry mix and combine.

In a rectangular tray (25 cm x 40 cm) place a baking sheet and pour the mixture.

Bake for around 40 minutes or until dry in the center.

Prepare the cream:

Whip the whipping cream until soft and fluffy and set aside in the fridge.

In a pot whisk together all the dry ingredients.

Turn on the heat to medium/high temperature and slowly add the oil and milk.

Stir while cooking.

Turn off the heat as the cream starts to thicken.

Let the cream cool down to room temperature.

Prepare the coffee and sweeten it with the remaining sugar.

Assemble the tiramisù: Cut the sponge cake so to make rectangular cookies of roughly 0.5-1 cm thickness and set them aside.

Combine together the whipped cream with the cooked cream (before combining, blend the cooked cream with an immersion blender if it has thickened too much).

Spread a thin layer of cream on the bottom of the tray previously used to bake the sponge cake.

Soak each cookie in the coffee and prepare the bottom layer of the tiramisù.

Cover with a layer of cream and dust with half of the cocoa.

Repeat with cookies, cream and cocoa to make the top layer.

Refrigerate until serving.

Nutritional Information (per portion)

Calories: 783
Carbohydrates: 90 g
Protein: 9 g
Fat: 43 g
Iron: 3.5 mg
Calcium: 266.3 mg