Tiramisu

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Deliciously Ella

Total Time

1 hour and 25 minutes

Prep Time

0 seconds

Cook Time

1 hour and 25 minutes

Rating

(0)

Ingredients

6 servings

200g plain flour
5.3 oz coconut sugar
20g cornflour
1½ teaspoons baking powder
½ teaspoon bicarbonate of soda
¼ teaspoon fine sea salt
2 tablespoons fine coffee granules
115ml soya milk
2 teaspoons apple cider vinegar
3.9 fl oz olive oil
1 teaspoon vanilla bean paste
75ml aquafaba

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Preparation

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Step 1

Preheat oven to 180°C / 160°C fan / 350°F and grease and line a small rectangular, deep baking dish with parchment paper. Place the flour, sugar, cornflour, baking powder, bicarbonate of soda, salt and coffee granules into a large bowl. Gradually whisk in the milk, vinegar, oil and vanilla until you have a smooth batter.

Step 2

Pour the aquafaba into a high speed blender and blitz until foamy, fluffy and pale. Then mix it into your cake batter until no streaks remain and everything is well combined.

Step 3

Pour the mixture into the lined baking dish and smooth so it’s evenly spread. Bake for 35 minutes until golden and when a skewer is inserted, it comes out clean. Leave to cool completely in the dish.

Step 4

Meanwhile, make the coffee soak for the sponges. Combine the hot coffee with the sugar and marsala / coffee liqueur, stirring until dissolved. Leave to cool slightly.

Step 5

Once the sponge cake has cooled, remove it from the dish, using the overhanging parchment paper to help you. Using a large, serrated knife, slice the sponge in half horizontally, so you’re left with two layers that are the full size of the dish.

Step 6

To make the ‘cream’, whisk the coconut yoghurt with an electric whisk for 3–4 minutes until thick. Pour in the coffee, marsala / coffee liqueur (if using) and the maple syrup. Whisk again for another 1–2 minutes until everything is thick and combined.

Step 7

To assemble the tiramisu, place 1 of the sponge cake layers back into the baking dish and brush over some of the coffee soak. Pile on ½ of the ‘cream’ and spread it evenly to cover the sponge. Continue layering the second sponge cake, coffee soak and finish with the remaining ‘cream’.