CHOCOLATE TIRAMISU

Chocolate sponge cake with soaked cinnamon cookies and a delicious mascarpone-wipped-cream

Today I veganized the typical Italian dessert and modified it my own way.

Tiramisu is not only the most famous, but also the most popular dessert in Italy. The Italian classic is available in countless variants. What they all have in common are the ingredients of ladyfingers, espresso and mascarpone. The tiramisu can be wonderfully prepared the day before. Drizzle the ladyfingers with espresso and layer alternately upwards with the mascarpone cream. Finally dust with cocoa and enjoy.

I wish everyone a happy new year 2022!

Ingredients for a cake tin Ø 20 cm

Ingredients Chocolate biscuit:

• 120 g cake flour
• 90 g powdered sugar
• 20 g baking cocoa
• 1/2 pack of baking powder
• 0.5 tsp baking soda
• 1 packet of vanilla sugar
• 1 pinch of salt

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• 150 ml Alpro Not Milk (oat milk)
• 1.5 tbsp apple cider vinegar
• 30 g vegan butter, melted
• 1.5 tbsp brown rum

Ingredients cream:

• 280 ml vegan whipped cream
• 210 g vegan mascarpone (cream cheese)
• 12 g setting powder
• Sifted 50 g powdered sugar
• some vanilla extract

More:

• approx. 150 g cinnamon biscuits

• approx. 150 ml cold espresso

• some baking cocoa for the topping

Preparation:
Preheat the oven to 170 ° C convection.
Line the bottom of the cake tin with parchment paper.

Preparation of the biscuit:
Sift all dry ingredients into a bowl and stir with a whisk.
Mix milk with apple cider vinegar and set aside for 5 minutes.
Add rum and melted margarine to the milk-vinegar mixture and stir.
Add the liquid ingredients to the dry ones and stir well with a whisk.

Pour the dough into the baking pan and bake in the preheated oven at 170 ° C for 20-25 minutes (stick test).
Take the cake out of the oven and let it cool down completely, then turn it out onto a cake plate and remove the baking paper.

Preparation cream:
Mix the mascarpone, vanilla extract and powdered sugar in the food processor or with a hand mixer until frothy. Whip the cream with the cream stabilizer.
Gradually stir the mascarpone mixture into the cream with a mixer until a creamy mixture is formed.

Completion:
Put a cake ring around the cake and spread a third of the cream on top.
Dip the cinnamon biscuits briefly in the espresso and place on the entire layer of cream. Repeat this process. Finish with cream.
It is best to let the cake cool in the refrigerator overnight.
After cooling, remove the cake ring and sprinkle the cake thickly with baking cocoa.