Amazing Vegan Tiramisu
From midgelet 15 years agoIngredients
- Sponge cake shopping list
- 2 cups flour shopping list
- 3 tsp baking powder shopping list
- 1 cup sugar shopping list
- 1/2 cup soy milk shopping list
- 10 tbsp soy margarine shopping list
- 1 1/2 tsp vanilla shopping list
- 3 measures egg replacer ( non egg substitute ) shopping list
- custard shopping list
- 2 cups soymilk shopping list
- 1/3 cup cornstarch shopping list
- 3/4 cup sugar shopping list
- 1 tsp vanilla shopping list
- 1/4 tsp almond extract shopping list
- 6 tbsp rum shopping list
- Cream shopping list
- 14 oz tofu shopping list
- 1 cup sugar shopping list
- 1/4 cup soymilk shopping list
- 3 tsp vanilla shopping list
- 4 tbsp cornstarch shopping list
- syrup shopping list
- 2 cups strong coffee shopping list
- 6 tbsp Grand Marnier shopping list
- Garnish shopping list
- cocoa powder shopping list
- powdered sugar shopping list
- 1 oz grated dark chocolate shopping list
How to make it
- Preheat oven to 350 degrees Fahrenheit.
- Sift together flour and baking powder.
- In a saucepan, heat soymilk and 2 tbsp margarine.
- Combine remaining margarine, sugar, vanilla, and egg replacer in a mixing bowl.
- Add dry ingredients and hot milk mixture and stir until combined.
- Pour batter into a greased 9 by 13" pan and bake for 30 to 35 minutes until light brown and springy.
- Combine all "custard" ingredients in a saucepan.
- Whisk over medium heat until thick.
- Refrigerate covered with plastic wrap.
- Rinse and dry the tofu.
- Crumble it into small pieces and place them in a blender.
- Add all other "cream" ingredients and blend until smooth.
- Refrigerate.
- Cut sponge cake into finger-sized pieces.
- Dip these into the coffee mixture and arrange them on the bottom of the serving dish(es).
- Mix "cream" and "custard" togather and spread half of the mixture over the sponge fingers.
- Garnish with cocoa and powdered sugar.
- Repeat the prior two steps, creating another layer of sponge cake, custard, and cocoa atop the first.
- Sprinkle with grated chocolate.
- Refrigerate uncovered for several hours
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