vegan tiramisù

Happy Birthday Julie!! I based this recipe on 3 recipes that I found online. For the custard, I combined "greta's gluten-free, vegan tiramisu" with "giovanna's true tiramisu." For the cake I used "giovanna's true tiramisu". And finally for the cake syrup I followed "shawn maurer's vegan tiramisu."

Custard Ingredients:
2 containers of extra firm silken tofu (mori-nu)
1/3 c. sugar
1/2 c. coconut milk
4 T. rum
3 T. amaretto
3 t. vanilla extract
6 T. coconut milk
4 t. arrow root

Cake Ingredients:
2 c. all-purpose flour
2 t. baking powder
1 c. sugar
1/2 c. soy milk
1 1/2 t. vanilla
4 1/2 t. egg replacer + 6 T. warm water (equivalent to 3 eggs)
5 T. vegan margarine

Cake Syrup Ingredients:
1 c. strong coffee
3 T. amaretto
3 T. sugar

and cocoa powder for sprinkling on the top

Wrap the tofu in cheese cloth and squeeze out excess moisture. Blend in a blender until smooth. Add the sugar, coconut milk, rum, and amaretto and blend again. In a sauce pan, mix the arrow root with 6 T. coconut milk until completely dissolved. Heat it over medium heat until it coagulates. Then heat and whisk for another 3 minutes. Pour the arrow root mixture into the blender and blend one last time. Refrigerate overnight.

Preheat the oven for the cake. Heat margarine and soymilk just until the margarine melts. Add the sugar, vanilla, and egg replacer. In another bowl mix the dry ingedients. Mix wet and dry ingredients together until just combined. Spread out the batter in 2 9x13 pans if you want a 2 layered tiramisu otherwise 1 pan will do. Bake for 20 minutes. Cut into 1"x3" pieces (lady finger sized). Throw the cut cake pieces back in the oven for 5 minutes.

When the custard is ready to go (it has spent some time in the fridge), dip the cake pieces in the cake syrup. They should get pretty saturated. Then lay them out in a dish and spread on the custard. Do 2 layers if that's the way you chose to go. Then dust the top custard layer with cocoa powder. You can let it sit overnight or honestly you can just dig in.