Vegan tiramisù
Servings: 6 servings
Const: low
Ingredients
- 250 g 8.82 oz Mascarpone vegano
- 200 g Vegan whipping cream
- 4-5 Tbsp plant milk any vegetable milk will do
- 400 g Zwieback
- 300-350 ml coffee
- as needed cocoa powder
- as needed sugar
Instructions
- Make coffee, add sugar to taste and let it cool. I use the Moka for making coffee.
- While the coffee is cooling, soften the mascarpone with milk and a little sugar using electric whips. A smooth, even cream should form. Add milk if you feel the mascarpone is still too "hard."
- In a separate bowl, whip the cream, again with electric whips. It will be ready when, by turning the bowl upside down, the cream remains firm
- Mix the cream and mascarpone in one bowl with the help of a marisa (spatula) and add sugar if needed. The veg mascarpone cream is ready!
- Now take the baking dish and spread a spoonful of the mascarpone cream on the bottom.
- Dip the rusks in the coffee, soaking them well, and place them in the baking dish, creating one layer. If your rusks are very fine, you can also make two layers.
- Then put on a generous layer of the mascarpone cream and repeat the same process as in the previous step.
- Sprinkle cocoa over the surface of the tiramisu (the last layer is the mascarpone cream)
- Let the tiramisu rest in the refrigerator for a few hours. It will taste even better the next day!