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.

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).

TIRAMISU

SERVES 8 PORTIONS

FOR THE VANILLA CAKE

1 1/2 cups all-purpose flour*

1 cup sugar

1 tsp. baking soda

1/2 tsp. salt

3/4 cup water

1/2 cup canola oil

2 tbsp. white or apple cider vinegar

1 tbsp. pure almond extract

FOR THE ESPRESSO SOAK

3/4 cup water

2 tbsp. dark rum

3 tbsp. instant espresso powder

3 cups Coconut Whipped Cream

1 heaping cup semisweet chocolate chips (dairy-free), ground in a food processor or finely chopped
*For a gluten-free alternative, substitute gluten-free all-purpose flour plus 3/4 tsp. xanthan gum.

NUTRITIONAL VALUES

Calories: 383kcal
Fat: 18.4g (1.7g S.Fat)
Carbs: 52g
Protein: 2.8g
Sugar: 28.1g
Sodium: 340mg

METHOD

For the cake:
Preheat the oven to 180°C/350°F. Lightly grease one 9- inch round cake pan.

In a large mixing bowl, combine the flour, sugar, baking soda, and salt. Whisk together the water, oil, vinegar, and almond extract in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing.

Fill the cake pan halfway with batter. Bake for 28 to 30 minutes, or until a toothpick inserted into the center of the cake comes out dry with a few crumbs attached. Halfway through the baking time, rotate the cake. Allow the cake to cool completely before assembling it.

For the espresso soak:
Whisk together the water, rum, and espresso powder in a small bowl until the espresso dissolves.

To assemble:
By scoring the cake with a knife while it is still in the pan, you can cut it into 1-inch cubes. Add half of the cake cubes to a large mixing bowl or trifle bowl. Drizzle half of the soaking liquid evenly over the cake cubes. Dollop half of the whipped cream on top and sprinkle with ground chocolate. Layers should be repeated and chilled overnight before serving.