LIGHT AS A FEATHER TIRAMISÙ
Serves 6-8
INGREDIENTS:
Sponge Cake Base: Baked in a 31 x 37 cm (12 x 14 in) baking tray (pan) as a sheet cake; 120g vegan butter, plus extra for greasing; 150g caster (superfine) sugar; 3 tbsp aquafaba (liquid from tinned chickpeas); 320g self-raising flour; 1 tsp baking powder; 300ml plant milk (I like oat milk); 1 tbsp apple cider vinegar; 1 vanilla pod (bean), split and the insides scraped out, or 1 tsp vanilla paste or extract; pinch of salt
For the Tiramisù:
4 tbsp aquafaba
350g firm silken tofu 3–4 tbsp maple syrup 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract
60ml brewed strong coffee, cooled down 2 tbsp Amaretto
160ml whippable plant cream
METHOD:
1. Preheat the oven to 180°C (350°F/gas 4). Grease a 21 cm (8 in) springform cake pan with butter or coconut oil. In a large bowl, cream the butter and sugar together until soft and fluffy.
2. In another bowl, whisk the aquafaba until it is white, fluffy and forming stiff peaks. This will take 10 minutes. Set aside.
Add the flour, baking powder, milk, apple cider vinegar, vanilla and salt to the large bowl of creamed butter and sugar and mix well. Gently fold the aquafaba through the mixture, then pour into the prepared cake pan.
4. Bake the cake in the oven for 40–50 minutes. Remove the cake and place on a wire rack. Once fully cooled, pop the cake out of the pan.
5. Whisk the aquafaba in a bowl until it is white, fluffy and forming peaks. For the tiramisù cream, blitz the tofu, maple syrup and vanilla in a food processor. Gently fold the aquafaba mixture into the silken tofu mixture. Set aside.
6. Mix the coffee and Amaretto together in another bowl. Once the cake has cooled, cut into slices to fit the glass dish you’re using. Cover the bottom of the dish with one layer of tiramisu cream, then add a layer of sponge. Spoon the coffee liquid over the sponge, then keep layering until you have used up all the ingredients, finishing with a layer of whipped cream on top. Decorate with your choice of toppings and keep in the fridge until ready to serve.