the recipe for this Italian classic is full of things that are no longer my favorite.
So last year, I re-vamped Tiramisu so that I could enjoy every spoonful again and actually feel good about the taste and the nutrition.
For the cake I used store bought Sugar Free Vegan Shortbread Cookies from Whole Foods. There are several brands of Sugar Free available. I used these because I’m without an oven at the moment and I thought that the shortbread would be absorbent like the sponge cake. Plus they were easier than making my own Sponge Cake but below is another recipe for homemade Sponge Cake or just buy the traditional Ladyfingers.
If you don’t use a store bought cookie, here is a great vegan version of a short bread you could use.
(Based on recipe I found online by Candace Naomi Sakuda)
2 cups all purpose flour
1 cup sugar or Truvia sugar substitute
3 teaspoons baking powder
1 teaspoon cornstarch
1 teaspoon vanilla
1/4 cup plus 2 Tablespoons canola oil
1 1/3 cups water
Combine all the ingredients in a bowl and mix until smooth and free of lumps. Pour batter into a greased 9 inch pan. Bake at 375 degrees for 40 minutes or until toothpick inserted in center of cake comes out clean. Allow the cake to cool complete and then slice it into lady finger shaped strips. Put the strips on a cookie sheet and bake in the oven at 400 degrees for 18 minutes.
Back to my store bought cookie version:
8 oz Soy Cream Cheese (I used toffuti’s vegan cream cheese)
2 Cups Soy Milk or other nut milk, chilled
1/4 cup Arrowroot
2 tablespoons Amaretto
1 tsp. NuNaturals Liquid Vanilla Stevia or other liquid Stevia
Combine all ingredients in a blender until smooth and cool in the fridge.
1 cup espresso or coffee substitute like Cafix
3 tablespoons amaretto
1 teaspoon NuNaturals Liquid Vanilla Stevia
Combine these ingredients.
Organic Cocoa Powder for dusting
Vegan Dark Chocolate Shavings for optional topping
Start by layering one cookie (or shortbread slice) in the bottom of your glass or ramekins.
Pour 1 Tbs. of the Coffee/Liquor over each cookie.
Pour enough of the Marscarpone over each cookie to create a layer, covering the first cookie.
Chill each container in the freezer for at least 5 minutes.
After chilling, sprinkle a thick dusting of cocoa powder over the first ‘cookie/mascarpone’ layer.
Add additional Cookie layers in this order until your cup/ramekin is filled.
Dust the top layer of mascarpone with Cocoa powder and then shaved Chocolate if desired.
Keep these in the fridge at least 2 hours, preferably over night before serving.
More from my site
- “Chocolate Bliss” Cocoa Lemon Berry Tart
- ♥ Happy Valentine’s Day ♥