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Vegan Tiramisu

Yes, there are a lot of steps to this vegan version of an exquisite Italian dessert, but they are steps you will be glad you took!

Cake:

½ cup whole wheat pastry flour
½ cup unbleached flour
2 teaspoons Ener-G baking powder or
1  teaspoon Rumford baking powder
½ teaspoon salt
3 tablespoons light olive oil
3 tablespoons turbinado sugar
3 tablespoons Splenda
1/3 cup white grape juice concentrate
1/3 cup water
1 teaspoon vanilla extract

  1. Preheat oven to 350 F.
  2. Combine flours, baking powder, sugar and salt in medium bowl and stir with a whisk to mix.
  3. Combine juice concentrate, water, vanilla and oil in another bowl and mix well.
  4. Pour liquid mixture over dry ingredients and stir to mix, being careful not to stir bubbles out if using Ener-G baking powder.
  5. Spread batter into an oil-sprayed 9 x 13" pan. The layer will be quite thin. Bake for 20 minutes.
  6. After the cake has cooled, cut it into four strips and remove them from the pan. Wash this pan so it will be ready to assemble the Tiramisu.

Espresso Syrup:

2½ tablespoons powdered coffee substitute (Roma or Postum)
1½ tablespoons carob powder
3 tablespoons water
1½ tablespoons honey
1½ teaspoons vanilla extract

Combine all ingredients in a small saucepan and bring to boil. Allow to boil for one minutes. Cool.

Custard:

12.3 ounces firm silken tofu
two 13.5-ounce cans coconut milk
4 tablespoons turbinado sugar
3 tablespoons Splenda
1/8 teaspoon salt
2 teaspoons vanilla extract
1 teaspoon Espresso Syrup
2 tablespoons Instant Clear Jel or cornstarch

  1. Place all ingredients except the Instant Clear Jel or cornstarch in the blender and liquefy.
  2. If using cornstarch, pour ½ cup of the blended mixture into a small bowl.  Add the cornstarch and stir to mix well.
  3. Heat the remaining custard in a large saucepan, stirring occasionally. When it begins to steam, add the cornstarch mixture and stir continually until it thickens. Allow to cool.
  4. If using Instant Clear Jel, sprinkle it into the custard mixture gradually while the blended mixture is moving on medium speed.

To assemble:

  1. Pour all but 2 tablespoons of the Espresso Syrup into the bottom of the 9" x 13" pan. Tilt the pan to coat the bottom. Place the cake strips back into the pan.
  2. Drizzle or brush the remaining Espresso Syrup on the cake.
  3. Pour the custard over the cake and refrigerate for about 30 minutes, until it begins to set.
  4. Place ¼ cup of carob powder in a tea strainer, and liberally dust the top of the Tiramisu. Place in refrigerator and continue to chill until firm.

Makes 15 servings.

Nutritional analysis per serving:

Calories 210
Protein 3.7 g
Carbohydrates 20.2 g
Fiber 0.8 g
Fat 13.5 g
Sodium 107 mg

 


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