Olive Oil Tiramisu (vegan + gluten free)

Name: Olive Oil Tiramisu (vegan + gluten free)
Total time: PT1- resting 8(best over night) - 14M
Yield: LADYFINGERS CAKE
Ingredients: 330 g gluten-free 1:1 flour, or all-purpose flour (2 3⁄4 cups); 2 tablespoon cornstarch (20g); 1 tablespoon baking powder; a pinch of salt; 170 g organic cane sugar (3⁄4 cup); 180 ml Monini’s Originale Extra Virgin Olive Oil (3⁄4 cup); 360 ml plant milk, unsweetened (1 1⁄2 cups); 2 teaspoon apple cider vinegar (10ml); 2 packages of vanilla sugar (16g), or 1 tablespoon of vanilla extract

1 hour - resting 8 hours (best over night) - 14 servings
Intermediate
Dessert

Ingredients

LADYFINGERS CAKE

330 g gluten-free 1:1 flour, or all-purpose flour (2 3⁄4 cups)
2 tablespoon cornstarch (20g)
1 tablespoon baking powder
a pinch of salt
170 g organic cane sugar (3⁄4 cup)
180 ml Monini’s Originale Extra Virgin Olive Oil (3⁄4 cup)
360 ml plant milk, unsweetened (1 1⁄2 cups)
2 teaspoon apple cider vinegar (10ml)
2 packages of vanilla sugar (16g), or 1 tablespoon of vanilla extract

ESPRESSO MIX

240 ml espresso, or strong coffee (1 cup)
2 tablespoon Marsala (Italian Dessert Wine, eg. Lombardo or Pellegrino) (30ml)
1 tablespoon amaretto liquor (15ml)
2 tablespoons organic cane sugar
unsweetened cocoa powder to dust on top

VEGAN MASCARPONE

450 g silken tofu (16 oz)
150 g coconut cream, chilled overnight (5.3 oz - only use the hardened part on the top! You’ll need 1-2 cans depending on the brand)
2 packages of vanilla sugar (or 2 teaspoons of vanilla extract)
1⁄4 cup organic cane sugar (60g - add more if you want it even sweeter)
pinch of salt
A generous spritz of fresh lemon juice

Preparation

Preparing the Ladyfingers cake

• Heat oven to 180°C / 350°F and grease a 10×15 inch sheet pan (or 9×13 inches would work if needed).
• In a large bowl, sieve the flour, cornstarch, baking powder, salt, and sugar. Whisk well to combine. To the bowl with the dry ingredients, pour in the oil, and mix with a fork until all dry ingredients are covered with fat. Then add plant milk, apple cider vinegar, and vanilla extract to a measuring cup and whisk together. Add to flour fat mix and whip quickly together with an electric mixer until no climbs remain. Be careful not to over-mix the batter or your cake won’t be soft and fluffy.
• Pour into the prepared pan and bake for 25-30 minutes. If using a 9×13 inch pan, it will need to be baked for 40 minutes or until a toothpick comes out clean. Check with a toothpick to ensure doneness.
• Let the cake cool completely. Then slice into strips about 2cm wide, 10 cm long (1 inch wide, wide.4 inches long). You should end up with around 32 strips. Half six of the sticks.

Preparing Espresso Mixture

• In a small bowl, stir together the espresso or strong coffee, Marsala, amaretto
liquor, and cane sugar. Mix until the sugar is completely dissolved. Set aside.

Preparing Tofu Mascarpone

• To a food processor (or blender) add silken tofu and blend until smooth. Scrape down sides if needed. Then add all other mascarpone ingredients and blend until smooth again. When using the coconut cream, make sure to only use the cream part. Discard liquid, or use in smoothies. Chill mascarpone for 1 hour, or overnight. If you need the Mascarpone quicker, stick it into the freezer for 15-20 minutes.

Assemble Tiramisu

• Get out an 8×8-inch pan or tall oval dish. A 9×9 works too if you leave a bit of
space on one side. Dip the cake strips into the espresso mixture and place a
layer on the bottom of the pan. Layer on half of the mascarpone. Add another
layer of espresso-dipped cake pieces, then the rest of the cream, and refrigerate for at least 8 hours before serving.

Add an extra touch

Originale Extra Virgin Olive Oil

CHEF

Jacqueline Wormington

Vegan food blogger who loves baking and home cooking