Tiramisu is one of those desserts that needs no presentation-what if it were vegan instead?
When tiramisu is mentioned, usually, our gazes light up. After all, at the mere thought of savoring a slice of it, and meeting the sweetness of mascarpone and the strong flavor of coffee, makes us fantasize in the most varied gastronomic fantasies.
You can experience the same sensations with Chef Stefano Broccoli’s recipe. With skillful mastery and culinary genius , he transformed mascarpone into a macadamia nut cream. And he added one of our natural food colorings to replicate its appearance.
Ingredients
Tasting for 30/40 people
For the cream
- 500 g macadamia nuts (soaked in water for 4 hours)
- 300 g of rice malt
- 15 g of Taste and Color Yellow
- 1 capsule of lactic acid bacteria (optional)
For the sponge cake
- 300 g of Pastry Flour (or Nutriuno)
- 150 g of sugar
- 50 g of corn oil
- 8 g of baking powder
- 270 g of almond milk
- 200 g of unsweetened coffee
Preparation of Vegan Tiramisu
Mix all the ingredients for the sponge cake and bake the resulting mixture in a flat baking pan, about 17 minutes.
Meanwhile, prepare the cream by whipping the macadamia nuts, previously drained, Taste and Color Yellow and malt.
Mix until smooth. Then, add the milk enzymes.
Soak the sponge cake in coffee and layer it, altering it with the macadamia cream.
Finally, sprinkle some bitter cocoa as a garnish.
