Light as a Feather TiramisÙ

Name: Light as a Feather TiramisÙ
Yield: Serves 6–8
Ingredients: whole coffee beans; 1 Vanilla Sponge Cake Base, baked in a 31 x 37 cm (12 x 14 in) baking tray (pan) as a sheet cake; 350 g (12 oz) firm silken tofu (I prefer organic); 4 tablespoons aquafaba; 1 vanilla pod (bean), split and the seeds scraped out, or 1 teaspoon vanilla paste or extract; 3–4 tablespoons maple syrup (depending on how sweet you like this dessert); 60 ml (2 fl oz/¼ cup) brewed strong coffee, cooled down; 160 ml (5½ fl oz/⅔ cup) whippable plant cream; 2 tablespoons Amaretto; sieved cacao powder; shavings of dark chocolate, with 70% cocoa solids

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

Have you heard of aquafaba? It is the leftover chickpea water in a tin of chickpeas, and it is magic. Whip the aquafaba up and it transforms into a white fluff that is the basic ingredient for this feathery light dessert.

Ingredients

1 Vanilla Sponge Cake Base, baked in a 31 x 37 cm (12 x 14 in) baking tray (pan) as a sheet cake

Dinner
Dessert
Vegan

Method

First, make the Vanilla Sponge Cake Base and set aside to cool down.

Meanwhile, whisk the aquafaba in a bowl until it is white, fluffy and forming peaks. This will take around 10 minutes with an electric whisk.

To make a smooth tiramisù cream, blitz the tofu, maple syrup and vanilla in a food processor or blender.

Gently fold the aquafaba mixture into the silken tofu mix