Angel Food Tiramisu

Recipe by Angel Food

Servings

servings

Prep time

minutes

Cooking time

minutes

This Italian dessert (whose name means “pick me up”) is traditionally made with lashings of dairy and eggs – we’ve kept the luxurious texture and contrasting flavours of the original but
made it entirely plant-based. Perfect for a special dessert!
Note: this recipe is for one layer of lady fingers. If you want two layers of lady fingers, double the lady finger recipe. The rest can stay the same as there is plenty of the cream to
divide between two layers

Ingredients

Lady Fingers (you can use vegan sponge/ vanilla cake instead if you prefer)
¼ cup aquafaba
1 tsp vanilla
¼ cup caster sugar
½ cup flour
1 Tbsp cornflour
1 tsp baking powder
Pinch salt
Icing sugar for dusting
Mascarpone Cream
200-240 g Angel Food Cream Cheese, room temperature
300 g silken tofu
⅔ cup icing sugar
⅓ cup plant milk
1 tsp vanilla extract
1 tbsp lemon juice
Other Ingredients
½ cup strong coffee
2 Tbsp brandy
Cocoa powder for dusting

Directions

Preheat the oven to 170 degrees Celsius.
For the lady fingers, beat the aquafaba until stiff peaks form or until you can hold the bowl upside down without it moving. Add vanilla and caster sugar and beat until combined.
In a separate bowl, combine flour, baking powder, cornflour and salt then sift into the aquafaba mixture. Use a spatula to fold the mixture gently together until just combined.
Spoon mixture into a piping bag and line a baking tray with baking paper. Pipe your ‘fingers’ onto the baking tray leaving at least a 1cm gap in between each. I made my lady fingers about 2cm by 8cm, but it’s not necessary to be exact. Dust lightly with icing sugar then bake in the oven for 15-20 minutes and allow to cool.
For the mascarpone cream, combine all ingredients to a blender and blend until smooth.
For assembly, combine coffee and brandy together in a bowl. One by one, soak each lady finger (be sure to soak well) in the coffee mixture and line the base of a dish with the soaked lady fingers. Pour over the cream mixture and spread evenly. Leave in the fridge overnight then right before serving, dust with cocoa powder.