thebeat
Jan 21st, 2009, 04:34 AM
This is something I've been making for family get-togethers for about 2 years now and have ALWAYS received positive feedback. A crowdpleaser for sure!
The cream for the tiramisu:
--1/4 c soy milk powder . (can be omitted if you like)
--1 (14 oz) can coconut milk (or cream & unsweetened) .
--2 tsps vanilla powder (or vanilla sugar) .
--1/3 c vegan powdered/icing sugar
Step #1 Put the can of coconut milk/cream in the fridge for at least 4 hrs.
Step #2 Open the can & remove the coagulated cream from the top of the can.
Step #3 Save the rest for something else.
Step #4 Put the thick coconut cream into a chilled metal bowl.
Step #5 With a chilled electric beater whip until thick & fluffy.
Step #6 Gently beat in the rest of the ingredients.
Step #7 Keep in the fridge.
Step #8 Use ASAP
After you've done that, you're ready to make the tiramisu!
INGREDIENTS
1 cup (250ml) passionfruit pulp
1¾ cups (430ml) coconut whipped cream
¼ cup (40g) powdered/icing sugar
1 teaspoon finely grated lime rind
1 cup (250g) tofutti better than cream cheese
4 medium mangoes (1.7kg), chopped coarsely
1 cup (250ml) pineapple juice
250g vegan vanilla wafers or vegan lady finger biscuits (or you can make the sponge from scratch. I can provide that recipe if anyone needs it)
METHOD
Strain passionfruit pulp over small bowl; reserve seeds and juice
separately.
Beat cream, icing sugar and rind in small bowl with electric mixer
until soft peaks form.
Transfer to medium bowl; fold in cream cheese
Combine mango and passionfruit seeds in medium bowl. Pour pineapple juice in another medium bowl. Soak half of the sponge fingers, one at a time, in pineapple juice
Arrange soaked sponge fingers over base of shallow 2.5-litre (10-cup) serving dish. Top with half of the cream cheese mixture; sprinkle with half of the mango mixture.
Repeat with remaining sponge fingers, pineapple mixture, cream cheese mixture and mango mixture. Cover and refrigerate 6 hours or overnight
You may need to alter the amount of cream/pineapple juice/sponge depending on the dish you use, but the end result is a nice light, tropical summery dessert that is to DIE for!
The cream for the tiramisu:
--1/4 c soy milk powder . (can be omitted if you like)
--1 (14 oz) can coconut milk (or cream & unsweetened) .
--2 tsps vanilla powder (or vanilla sugar) .
--1/3 c vegan powdered/icing sugar
Step #1 Put the can of coconut milk/cream in the fridge for at least 4 hrs.
Step #2 Open the can & remove the coagulated cream from the top of the can.
Step #3 Save the rest for something else.
Step #4 Put the thick coconut cream into a chilled metal bowl.
Step #5 With a chilled electric beater whip until thick & fluffy.
Step #6 Gently beat in the rest of the ingredients.
Step #7 Keep in the fridge.
Step #8 Use ASAP
After you've done that, you're ready to make the tiramisu!
INGREDIENTS
1 cup (250ml) passionfruit pulp
1¾ cups (430ml) coconut whipped cream
¼ cup (40g) powdered/icing sugar
1 teaspoon finely grated lime rind
1 cup (250g) tofutti better than cream cheese
4 medium mangoes (1.7kg), chopped coarsely
1 cup (250ml) pineapple juice
250g vegan vanilla wafers or vegan lady finger biscuits (or you can make the sponge from scratch. I can provide that recipe if anyone needs it)
METHOD
Strain passionfruit pulp over small bowl; reserve seeds and juice
separately.
Beat cream, icing sugar and rind in small bowl with electric mixer
until soft peaks form.
Transfer to medium bowl; fold in cream cheese
Combine mango and passionfruit seeds in medium bowl. Pour pineapple juice in another medium bowl. Soak half of the sponge fingers, one at a time, in pineapple juice
Arrange soaked sponge fingers over base of shallow 2.5-litre (10-cup) serving dish. Top with half of the cream cheese mixture; sprinkle with half of the mango mixture.
Repeat with remaining sponge fingers, pineapple mixture, cream cheese mixture and mango mixture. Cover and refrigerate 6 hours or overnight
You may need to alter the amount of cream/pineapple juice/sponge depending on the dish you use, but the end result is a nice light, tropical summery dessert that is to DIE for!