|
|
|
VEGAN FEAST SUBSCRIBERS' COOKING AND RECIPE FORUM>
tiramisu
Starla
4 posts
Feb 13, 2006
9:41 AM
|
Is there a newsletter with a recipe for this dessert in it? Could someone let me know which issue it was? I have an event coming up this week-end and need an elegant dessert to impress the omni's. THANKS
|
Bryanna
Owner/Moderator
1400 posts
Feb 13, 2006
10:45 AM
|
It actually was not im any newsletter-- it's in my book "Nonna's Italian Kitchen". Do you have it?
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
Starla
5 posts
Feb 13, 2006
11:11 AM
|
No, I'm sorry that is one that I don't have. I'll check my Borders Bookstore and see if they have it in stock. Thanks.
|
Bryanna
Owner/Moderator
1401 posts
Feb 13, 2006
3:41 PM
|
Well, here's my newer, quicker version:
BRYANNA’S VEGAN TIRAMÍSU (the easiest possible, the lowest-fat possible, while still tasting rich and decadent!) Serves 6-8
Tiramísu means “pick me up” in Italian, and is a very popular North American dessert now, usually full of fat-laden mascarpone or cream cheese and whipped cream. The original Italian version was like a trifle, with a custard mixture folded into the mascarpone (rich Italian cream cheese). Now, most North American recipes skip the custard part. I skipped it in this recipe too, to make it easier.
The recipe looks complicated because there are various components, but many of them can be storebought, or easily made (even several days before). You can use leftover cake, or a storebought one (if you can get vegan cakes).
The components:
#1 VEGAN WHIPPED TOPPING:
Make one of the whipped toppings at the bottom of this file, preferably with the stabilizer (make it first of all and refrigerate while you ready all the other components).
#2 CAKE:
You can use 1/ 8 or 9” layer of any light, plain vegan white or yellow cake (slightly stale is okay), sliced in half horizontally. You can use the Vegan Genoise Cake below.
#3 VEGAN “MASCARPONE “ FILLING
As the base for the filling, use:
2 c. Tofutti’s “Better Than Cream Cheese” (soften it by whirling in food processor for a few minutes),
OR the following mixture:
TOFU-CASHEW “MASCARPONE”
1 (12.3 oz.) box extra-firm SILKEN tofu
1/2 c.+ 2 T. raw cashew pieces, ground very fine
2 T. fresh lemon juice
pinch salt
Whirl in a food processor at high speed for several minutes. Be patient-- it has to be VERY smooth. You may have to stop the machine a couple of times and scrape the sides and push the ingredients that have accumulated under the blade towards the middle. Blend til as smooth as possible.
NOW ADD to either the tofu-cashew mixture above,
or the 2 c. “Tofutti’s Better Than Cream Cheese”, and process in food processor:
1/2 c. light unbleached sugar or white beet sugar
2 T. rum, brandy, amaretto, kahlua, etc.**(see note below)
1 tsp. vanilla
Set aside in refrigerator.
#4 COCOA-SUCANAT/SUGAR SPRINKLE: (Use grated dairy-free dark chocolate, if you prefer)
Handy to sift or shake on top of cakes and puddings instead of grated chocolate, or use on capuccinos, etc.
In blender, mix until powdery:
1/3 c. dutch (dark) unsweetened cocoa
3 T. Sucanat or dark unbleached sugar
Store in a covered jar or shaker bottle.
#5 ESPRESSO-LIQUOR MIXTURE:
Mix together:
1/3 c. freshly brewed espresso, or espresso made from 1/3 c. boiling water and 1 packet instant espresso powder*(see note below)
3 T. rum, brandy, amaretto, kahlua, etc.**(see note below)
#6: TO ASSEMBLE:
Place one half of the horizontally sliced cake layer or one of the “Ladyfinger Cake” layers (component #2) in the bottom of a shallow 8-9” glass baking or serving dish.
Sprinkle with 1/2 of the Espresso-Liquor Mixture (component #5).
Top with 1/2 of the Vegan “Mascarpone” Filling (component #3), smoothing over evenly.
Sprinkle with some of the Cocoa-Sucanat/Sugar Sprinkle (componet #4).
Lay the remaining cake on top of that. Sprinkle the remaining Espresso-Liquor mix over that. Top with the remaining “Mascarpone” Filling, and more of the cocoa sprinkle. Decorate with the “Whipped Topping” (component #1) and sprinkle with more of the cocoa sprinkle.
Cover carefully and refrigerate for AT LEAST 4 hours before serving; use within three days.
NOTES: *if you don’t like caffeine, use the best quality decaffeinated dark Italian roast to make the espresso, or a strong coffee substitute.
**If you object to liquor, use a flavored Italian syrup, meant for flavoring fancy coffees and fizzy sodas can be used instead of liqueurs.
Monin syrup is available in HF stores. It is vegan because they use unprocessed cane sugar. It is a bit expensive but delicious. ,Here is the website: http://www.monin.com/us/en/syrups.html
BRYANNA’S VEGAN WHIPPED TOPPINGS:
BRYANNA’S BEST TOFU WHIPPED CRÈME makes about 1 and 3/4 c.
This is so simple and good! Be sure to let it refrigerate for AT LEAST four hours before serving,so that it “sets up” nicely. This is like a softly-whipped cream and doesn’t separate!
NOTE— TO STABILIZE FURTHER, dissolve 1 T. vegan kosher jel (like Carmel or Ko-jel) in 1 T. boiling water, or in the liqueur, if you are using it, heated almost to boiling, then whip in with the other ingredients. (Don't use agar-- it doesn't seem to work well in this.)
1 and 1/3 c. (300 g) soft tub tofu [water-packed in plastic tub]
1/4 c. melted Earth Balance Natural Buttery Spread
3 T. sugar
1 and 1/2 tsp. vanilla
1/2 tsp. lemon juice
OPTIONAL: 1 T. of your favorite liqueur
Place all of the ingredients in a blender or food processor and blend for several minutes, or until VERY smooth and fluffy. Scrape into a small bowl, cover tightly and refrigerate for AT LEAST four hours before serving. This will keep for several days refrigerated.
*************************************
BRYANNA’S WHIPPED TOPPING MADE WITH SILKEN TOFU
makes about 2 c.
If you can’t find soft water-pack tub tofu, try this recipe—it’s also very good.
NOTE— TO STABILIZE FURTHER, dissolve 1 T. vegan kosher gelatin [such as carmel or Ko-Jel] in 1 T. boiling water, or in the liqueur, if you are using it, heated almost to boiling, then whip in with the other ingredients. (Don't use agar-- it doesn't seem to work well in this.)
1 (12.3 oz.) box extra-firm SILKEN tofu (like Mori-Nu brand, in asceptic box)
1/3 c.melted Earth Balance
1/4 c. sugar
1 T. soymilk
1 and 1/2 tsp. vanilla
1 tsp. lemon juice
OPTIONAL: 1-2 T. of your favorite liqueur
Whip ingredients together in food processor until VERY smooth. Refrigerate for several hours before serving.
********************************
Your own favorite plain vegan white or yellow cake , or:
BRYANNA’S VEGAN GENOISE CAKE
Makes two 8" layers
1 and 3/4 c. white cake flour (could use half wholewheat pastry flour)
1 c. granulated light unbleached sugar, or white beet sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. good-tasting dairy-free margarine (Earth Balance)
OR light oil
2/3 c. water
1/2 c. non-dairy milk
2 tsp. vinegar
2 tsp. vanilla
OR 1 tsp. pure almond or lemon extract
(or use 1 tsp. Vanilla and 1/2 tsp. Almond extract)
Preheat oven to 350 degrees F.
Mix the dry ingredients together with a whisk in a large mixing bowl. Add the margarine or oil and the water and beat with an electric mixer for a minute. Add the remaining ingredients and beatjust until smooth. Divide equally between two 8" greased and floured round cake pans. Bake 25 minutes, or until cakes test done. Cool on racks for 5 minutes, then loosen cakes and remove from pans to finish cooling.
----------
"To look like a goddess, eat like a peasant." Karen Andres
|
Starla
6 posts
Feb 14, 2006
7:17 AM
|
Bryanna: Thanks so much for sharing your newer, latest version. I cannot wait to take this to the potluck!!!!!
|
|
|
