vegan tiramisùthis Italian dessert features ladyfinger cookies soaked in espresso and piled between

vegan tiramisùthis Italian dessert features ladyfinger cookies soaked in espresso and piled between layers of imitation marscapone filling. some vegan recipes perplexingly use cake to sub in for ladyfingers–this recipe instead uses homemade ladyfingers, in which I used aquafaba to give the airiness usually imparted by whipped egg whites. vegan cream cheese, yoghurt, and lemon juice prevent the filling from being too sweet and help with that classic “marscapone“ taste.recipe under the cut!FOR THE LADYFINGERS(makes about 2 dozen)making the ladyfingers a few days ahead of time and allowing them to get a bit stale will help them to soak up the espresso better. be sure to keep your bowl and beaters free of any fat (such as the oil on your skin) to ensure that your meringue whips up!ingredients:1 2/3 cup flour, siftedpinch of salt6 tbsp vegan margarine, softened¾ cup organic superfine sugar, divided2/3 cup aquafaba (the brine from a can of chickpeas)1 tsp vanilla extract¼ tsp cream of tartar3 tbsp cornstarchinstructions:1. place two cookie sheets in the freezer to chill (this will help to prevent the ladyfingers from spreading later). sift flour and salt into a medium-sized bowl.2. mix aquafaba and cream of tartar in a large bowl. beat with an electric mixer on medium-high for five minutes until frothy.3. add sugar 1 tbsp at a time, beating for two minutes between each addition.4. add cornstarch and beat for another minute until stiff peaks form.5. mix margarine, remaining sugar, and vanilla in a large bowl. beat together until creamy. this will help incorporate more air into the cookies.5. gently fold aquafaba ‘meringue’ into creamed margarine, then fold dry mixture into the resulting mixture until no more dry spots remain.6. gently load dough into a piping bag with a large, circular tip. pipe cookies into thick lines a few inches long and about an inch wide.7. bake at 350F (175C) for 13-15 minutes; do not allow to brown.FOR THE ‘MARSCAPONE’:ingredients:1 cup vegan cream cheese, softened¼ cup vegan yoghurt1 tsp lemon juice½ tsp vanilla extract¼ cup aquafaba¼ cup organic sugar, divided3 tbsp margarine, melted¼ cup soy milk or creamerpinch of saltinstructions:1. mix all ingredients together until well combined.FOR THE ESPRESSO:ingredients:¾ cup espressor strong coffee1 ½ tbsp coffee-flavoured liqueur, or vanilla extractinstructions:1. mix all ingredients in a small bowl.TO ASSEMBLE:1. quicky dip each side of each ladyfinger in the espresso mixture (you don’t want to soak them for too long lest they get soggy) and lay them out on the bottom of an 8 x 8″ (or 9 by 13″, depending on the size of your ladyfingers) casserole dish.2. top with a layer of filling mixture, then add another layer of espresso-dipped ladyfingers, and then another layer of filling mixture. top with sifted cocoa powder, or grated dark chocolate. -- source link

More pics about