• Angelica Larsson

Tiramisu | Vegan-Gluten free | Christmas

Uppdaterat: 9 mars 2021

Happy Friday my lovelies! Welcome to the third week of 5 weeks of Christmas. If you have been around this week we have made a few recipes which I commonly relate to Sweden and while I was searching for inspiration I was wondering what recipe I wanted to create for our last dessert this week and then I wondered how I can use some more of my gingerbread cookies we made last week and came to the conclusion to make a Christmas tiramisu!

Serves 4 people.

What you need for mascarpone:

350g silken tofu

2 1/2 dl (1 cup) vegan cream

3 tbsp sugar

1 drop bitter almond aroma

1 tsp grounded cloves

What you need for cake:

20 gingerbread cookies

What you need for coffee syrup:

1 dl (0.4 cup) strong coffee

1 dl (0.4 cup) sugar

1 drop bitter almond aroma

Cacao powder for dusting.

Drain the water from the silken tofu and place it into a large bowl, add cream, sugar, grounded cloves and bitter almond and whisk until it becomes smooth. Place in the

fridge for at least one hour.

I use coffee I have leftover if you don't make sure you boil enough for the recipe. Bring it to a boil in a pot and add the sugar, cook on a simmer until it looks well combined and then whisk in the bitter almond.

Crush the gingerbread cookies into a smooth crumble in a bowl then pour the coffee

syrup in and fold until the crumbles are coated.

Now for layering begin with the crushed cookies and into a pipping bag add the mascarpone and pipe a layer of the mascarpone and repeat until you have 3 layers of each leaving the last layer of mascarpone on top. Place the dessert in the fridge for at least two hours or over night.

Before serving dust the top with cacao powder.

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