CHOCOLATE-VANILLA TIRAMISU
SERVES 4 PORTIONS
1⁄4 cup (60 g/2 oz) soy milk
1⁄4 cup (25 g/0.88 oz) tapioca starch
1⁄4 cup (74 g/2.6 oz) brown rice syrup
1⁄4 cup (54 g/1.9 oz) light brown sugar
1 tsp (4 g/0.14 oz) vanilla extract
1⁄8 tsp (0.37 g/0.01 oz) kosher salt
1 cup (232 g/8 oz) whippable soy topping, such as Soya Too
16 (160 g/5.6 oz) store-bought vegan shortbread cookies (I use Zest Brand Shortbread Sandies. See Vegan Ingredient Sources)
2 tbsp plus 2 tsp (11 g/0.4 oz) grated vegan dark chocolate, such as Callebaut
NUTRITIONAL VALUES
Calories: 642kcal
Fat: 22.7g (7.7g S.Fat)
Carbs: 109.4g
Protein: 5.5g
Sugar: 32.7g
Sodium: 358mg
METHOD
In a small saucepan, whisk together the soy milk and tapioca starch until combined and free of lumps. Incorporate the brown rice syrup, brown sugar, and vanilla extract. Cook, whisking constantly, over medium heat until the mixture thickens significantly, about 2 minutes. Remove the pan from the heat and add the salt, whisking constantly. Set aside for 15 minutes to cool.
Whip the soy topping to medium peaks with an electric stand or handheld mixer on high speed. Whisk the cooled brown sugar mixture vigorously to smooth it out, then whisk it into the whipped soy topping until just combined.
2 vegan cookies, crumbled into chunks, arranged in the bottom of a parfait glass Spoon about 12 cup of the tiramisu cream on top, followed by 1 tsp of grated chocolate. Repeat the layering with crumbled shortbread, cream, and chocolate. Repeat this process until you have 4 parfaits. Refrigerate for a minimum of 4 hours before serving.
Whip the soy topping to medium peaks with an electric stand or handheld mixer on high speed. Whisk the cooled brown sugar mixture vigorously to smooth it out, then whisk it into the whipped soy topping until just combined.
2 vegan cookies, crumbled into chunks, arranged in the bottom of a parfait glass Spoon about 12 cup of the tiramisu cream on top, followed by 1 tsp of grated chocolate. Repeat the layering with crumbled shortbread, cream, and chocolate. Repeat this process until you have 4 parfaits. Refrigerate for a minimum of 4 hours before serving.
RECIPE NOTES
To keep the chocolate from melting as you work, place it in the freezer for 10 minutes before grating it (the heat from your hands can melt chocolate easily when you handle it directly).
