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Tiramisù

Prep time: 60 min
Total time: 60 min
Additional waiting time: 6 hours
Keeps: 5 days
Party favourite

Allergens: GlutenSoyCorn

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

Ingredients

For the sponge cake:

4 1/3 cups all-purpose flour
1 1/3 cups cornstarch
1 3/4 cups white sugar
1 2/3 cups sunflower oil
2 cups soy milk
1 tbsp baking powder

For the "mascarpone" cream:

1 2/3 cups vegan whipping cream (ideally soy)
4 1/4 cups soy milk
2/3 cup cornstarch
1/4 cup sunflower oil

For the assembly:

3/4 cup coffee (we use moka/espresso)
3 tbsp white sugar
5 tbsp cocoa powder

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Prepare the sponge cake:

Preheat the oven to 350 °F.

Whisk the dry ingredients together in a bowl and the liquid ingredients in a separate bowl.

Gradually add the liquids to the dry ingredients and mix until smooth.

Line a 10 × 16 inch rectangular baking tray with parchment paper and pour in the batter.

Bake for about 40 minutes, until the centre is dry.

While the sponge bakes, sweeten the coffee with the sugar and let it cool.

Prepare the cream:

Whip the vegan cream until soft and fluffy and refrigerate.

In a pot, whisk the cornstarch with a little of the milk. Over medium heat (6/9), gradually add the rest of the milk and the oil, stirring continuously.

Cook until the cream starts to thicken, then remove from the heat.

If necessary, blend the cooked cream with an immersion blender until smooth.

Let the cream cool to room temperature, then fold in the whipped cream.

Assemble the tiramisù:

Cut the sponge cake into roughly 1/2 inch-thick rectangular pieces. They don't need to be perfect.

Spread a thin layer of cream over the bottom of the same tray used for baking.

Briefly dip each sponge piece in the coffee and arrange a layer in the tray.

Cover with cream and dust with half of the cocoa.

Repeat with another layer of sponge, cream and cocoa.

Refrigerate for at least 6 hours or until serving.

It tastes best the next day.

Nutrition per portion

Calories: 797
Carbohydrates: 93 g
Protein: 9 g
Fat: 43 g
Iron: 3.7 mg
Calcium: 266.9 mg