Vegan Frangelico Tiramisu
Vegan Frangelico Tiramisu
Tiramisu was probably the most sophisticated thing I ever ate as a teen. It was the glamorous choice on any menu, and the phase when it was considered naff – alongside Black Forest Gateau – passed me by entirely. Despite my soft spot for tiramisu, I’d never once made my own, until recently. Nostalgia, plus a slosh of leftover Frangelico, had me daydreaming about the vegan version that follows.
You’ll need to whip up a batch of sponge fingers as a replacement for the shop bought ones, but this involves just a handful of normal ingredients and a bit of lazy stirring, so stress not. I’m now in the habit of keeping a batch of sponge fingers in the freezer, so it’s even easier to make tiramisu – or a trifle, for that matter – on a whim. The remaining process involves dunking and slathering cream, which you can leave in the capable hands of a small person.
I hope you’ll love this dreamy pudding that’s perfect for summer, which incidentally was last seen two years ago, a bit like my last recipe post – but let’s not dwell on that.
Notes:
- Don’t want to use Frangelico? Tia Maria, amaretto or vegan Bailey’s are all good alternatives, or simply replace with extra coffee, which obviously can be decaffeinated if you prefer.
- The chocolate chips and chopped hazelnuts are optional. I love the nubbly texture amongst the soft creaminess of this dessert, but you can omit these if you prefer, or if using amaretto, swap the hazelnuts for toasted almonds if you like.
- You can use thinly sliced plain (vanilla) sponge instead of making the sponge fingers below. There’s a chance the overall result will be a bit too soggy, but that’s not really a bad thing in a tiramisu.
- Ideally you should make Tiramisu at least eight hours in advance, or preferably overnight, to allow it to really settle. I ignored this standard advice the first time I made it; it was still delicious after a few hours, but even better the next day.
Ingredients For The Vegan Frangelico Tiramisu:
Serves 12. You will need a 9″ x 9″ brownie tin.
- About 30 sponge fingers, baked in advance – see recipe below
- 300ml coffee, made with 7 tsp instant coffee (use freshly brewed if you prefer)
- 4 tbsp (60ml) Frangelico
- 1 x carton whippable non dairy cream (I used Flora; Elmlea or Coconut Collab would be fine)
- 1 x tub Violife plain cream cheese (others may work – I haven’t checked though)
- 3 tbsp icing sugar
- 2 tbsp Frangelico
- 1 tbsp lemon juice
- 50g hazelnuts, finely chopped (lightly toasted if you like; a few minutes in a dry hot pan will do it)
- 50g chocolate chips
Method: Make up the coffee; I use about seven teaspoons for 300ml water. Set aside to cool until lukewarm. Toast the hazelnuts in a hot, dry frying pan for a few minutes to enhance the flavour if you like. Set aside.
Using a whisk attachment, whip the cream on high for a few minutes until stiff, then scoop it into a separate bowl. Spoon the Violife into the previously used mixing bowl (no need to clean it), and swap the whisk for a beater attachment. Beat for several minutes; you’ll still see small visible lumps, but don’t worry about that. Reduce the speed, and sprinkle the icing sugar, Frangelico and lemon juice into the bowl. Beat until combined, then slowly add the whipped cream, mixing gently. You could even fold by hand if you prefer, but I’m a bit lazy and can confirm beating on a slow speed doesn’t seem to deflate the mixture. Now you’re ready to start assembling the two layers.
Dip each sponge finger in the coffee for a few seconds, then lay it at the base of the tin. Continue until the base is covered by a layer of fingers, then brush each one generously with half of the Frangelico. Sprinkle with half of the hazelnuts and chocolate, then top with a layer of the creamy mixture.
Repeat for the second layer, using up the remaining coffee, Frangelico, chocolate chips, nuts and whipped mixture.
Dust generously with cocoa powder, then place the tin in a container in the fridge. Leave to set for at least eight hours, or preferably overnight, before serving. I like to slice into twelve portions. Keep in the fridge for 3-4 days.
Ingredients for the sponge fingers (Make in advance)
These are not the prettiest things to look at (!) but they are quick to make and do the job admirably. They are also a much easier solution than trawling supermarkets trying to find vegan sponge fingers (hint: you won’t find any). Makes about 30. Also ideal for use in trifles!
- 300g plain flour
- 2 tsp baking powder
- 170g caster sugar
- 200g unsweetened soy yogurt
- 75g light olive oil or any neutral oil (about 6 tbsp)
- A few tablespoons of extra caster sugar, for rolling
Method:
Preheat the oven to 180c.
In a mixing bowl, stir together the flour, baking powder and caster sugar. Add the yogurt and oil to the bowl, using a fork to roughly bring it all together, then a spatula to briefly mix it into a soft, relatively smooth, doughy-batter. Lightly flour a surface, and put the extra caster sugar in a shallow dish. Scoop out walnut-sized chunks of batter and gently roll it on the floury surface into finger-shapes. Briefly dip in the sugar, then place on a baking sheet and flatten (I just use my hands to do this). They spread a little bit, so allow some space around each one. I bake in two separate batches; the first batch is usually baked just as I’ve finished rolling and dipping the second batch.
Run a palette knife under the fingers within a few minutes of removing from the oven, and carefully transfer them to a cooling rack. You can bag them up when cold and freeze them for another time – or leave to cool for about 20 minutes and proceed with the tiramisu above.