Mimosa Tiramisu

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Preparation info

  • Makes

    6–8

    servings
    • Difficulty

      Easy

Appears in

Vegan Desserts

Vegan Desserts

By Hannah Kaminsky

Published 2015

  • About

Instead of just drinking a mimosa with your brunch, now you can eat one too! With this play on tiramisu, orange takes the place of espresso, and champagne is used instead of coffee liqueur. A familiar assembly with a whole new lease on life, this one is guaranteed to impress. You can make a large pan of it like you usually would for tiramisu, or create parfaitlike individual servings in glasses.

Ingredients

    Method

    To prepare the syrup, simply combine the orange juice, water, and sugar in a small saucepan, and place over medium heat. Whisk every now and then, just until the sugar has dissolved. Turn off the heat and add in the champagne. Set aside.

    For the macadamia ricotta, start by tossing the nuts into your food processor or blender, and process for 5–10 minutes, until it becomes a smooth paste. Drain any excess water away from the tofu before adding it in, and purée as well. Scrape down the sides to make sure you’re not missing any lumps, and add in the sugar, orange juice, vanilla, and salt. Pulse to combine so that the mixture is smooth and homogeneous.

    When you’re ready to assemble the tiramisu, take your lady fingers and dip them briefly into the mimosa syrup, submerging them for no more than 2 seconds so that they don’t become entirely soggy. Arrange the soaked cookies along the bottom of an 8-inch square pan, cutting them to fit if necessary. Pour half of the macadamia ricotta over the cookies, smooth into an even layer, and then add another layer of syrup-dipped cookies. Smooth the remaining ricotta over the top, and refrigerate the pan for at least 4 hours or overnight so that the flavors can meld. Top with orange zest or white chocolate curls before serving.

    You can also prepare this like mini trifles, in smaller, individual dishes.