Strawberry tiramisu (vegan)

7h 15m
- Preparation 45 min
- Resting 6h
- Cooking 30 min

Recipe made with WMF Kitchenminis Dehydrator Snack

Ingredients

4 People

For the cream:
400 g Silken tofu
1 Vanilla bean
50 g White sugar
2 tsp. Vanilla extract
200 g Soy Greek yogurt
200 ml Vegan whipped cream
For the sponge cake:
180 g All-purpose flour
15 g Cornstarch
7 g Baking powder
100 g Caster sugar
1 pkg. Vanilla sugar (7g)
0.5 tsp. Salt
180 ml Unsweetened soy milk
80 ml Sunflower oil
1 tsp. Vanilla extract
1 tbsp. Lemon juice
1 tsp. Fresh lemon zest
For the powder:
12 Dry strawberries
For the strawberries cubes:
10 Strawberries
1 tbsp. Sugar
1 tbsp. Lemon juice
1 tsp. Vanilla extract
For the montage:
4 tbsp. Rhum

Preparation

Step 1

For the cream: In a blender, blend the silken tofu, the inside of the vanilla bean, white sugar, vanilla extract, and soy Greek yogurt until smooth. In a separate bowl, whip the vegan whipped cream using a kitchen machine until stiff peaks form. Gently fold the whipped cream into the blended tofu mixture until well combined.

For the cream:

g Silken tofu

Vanilla bean

g White sugar

tsp. Vanilla extract

g Soy Greek yogurt

Step 2

For the sponge cake: Preheat the oven to 180°C. Grease and flour a cake pan. In a large bowl, mix the flour, cornstarch, baking powder, caster sugar, vanilla sugar, and salt. In a separate bowl, combine the soy milk, sunflower oil, vanilla extract, lemon juice, and lemon zest. Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembly.

For the sponge cake:

g All-purpose flour

g Cornstarch

g Baking powder

g Caster sugar

pkg. Vanilla sugar (7g)

tsp. Salt

ml Unsweetened soy milk

ml Sunflower oil

tsp. Vanilla extract

tbsp. Lemon juice

tsp. Fresh lemon zest

Step 3

For the powder: Blend the dried strawberries until they form a fine powder.

For the powder:

Dry strawberries

Step 4

For the strawberries cubes: Combine the diced strawberries, sugar, lemon juice, and vanilla extract in a bowl. Let it sit for at least 15 minutes to allow the flavors to meld.

For the strawberries cubes:

Strawberries

tbsp. Sugar

tbsp. Lemon juice

tsp. Vanilla extract

Step 5

For the montage: Once the sponge cake has cooled, cut it horizontally into two. Brush each layer with a tablespoon of rum. Spread a layer of the cream mixture on top of each cake layer. Add a layer of strawberry cubes on top of the cream. Repeat the process for another layer. Sprinkle the strawberry powder on top of the tiramisu as a final touch before serving.

For the montage:

tbsp. Rhum