Let’s have dessert!
Last week I’ve started publishing the first parts of my fully plant-based Christmas Menu here on my blog. It began with some delicious Mocktails and was followed by the first course: smooth and creamy soup. Yesterday I released the main course made of crispy pan fried polenta slices, oven roasted carrots and parsnip, smoky Brussels sprouts, warm beet root salad on a light vegan cheese and potato cream.
And today it’s FINALLY (drum roll please) … time for DESSERT 🎉. Oh how I love this!
I knew I needed to make Tiramisú as I’ve searched the internet high and low for a good, vegan and especially light version without any alcohol in the past. I never found one. So Tiramisú was still one of the recipes for me to create. And let me tell you, this jar was everything! Soft and light layers of slightly sweetened coconut yoghurt, separated by fluffy vanilla sponge cake dipped in a espresso-coffee-cinnamon bath and topped with a huge layer of pomegranate seeds.
Let’s get right to it:
- 165 g brown sugar ⎪for the sponge cake
- 250 g unsweetened coconut yoghurt ⎪for the sponge cake
- 1 tsp baking powder ⎪for the sponge cake
- 1 tsp baking soda ⎪for the sponge cake
- 120 g melted coconut oil ⎪for the sponge cake
- 185 g spelt flour ⎪for the sponge cake
- 1 tsp vanilla powder ⎪for the sponge cake
- 1 freshly brewed Espresso ⎪espresso mix
- 3 tbsp maple syrup ⎪espresso mix
- 1/2 tsp cinnamon ⎪espresso mix
- 1/2 tsp vanilla powder ⎪espresso mix
- 800 g unsweetened coconut yoghurt ⎪yoghurt layers
- 8 tbsp maple syrup ⎪yoghurt layers
- 1 tsp vanilla powder ⎪yoghurt layers
- 4 tbsp cacao powder ⎪yoghurt layers
- 2 tbsp semolina
- 2 tbsp cacao powder ⎪for decoration
- pomegranate seeds ⎪for decoration
We tsart by making the vanilla sponge cake. You can alos prepare this one a day ahead if you want to save some time.
Preheat the oven to 180℃/350℉ and grease a round cake tin (⌀ 26cm / 10 inches) with some coconut oil or vegan Butter. Then fill with 2 tbsp semolina. Distribute in the cake pan evenly and pour out what's too much. This way the cake won't stick onto the tin later on. Set aside.
In a large bowl combine brown sugar, coconut yoghurt, baking soda and baking powder. Mix well and let sit for five minutes until little bubbles form.
Then add the remaining ingredients for the sponge cake and combine again. Fill batter into cake tin and bake for about 40-45 minutes until golden. If you punch a toothpick into the middle of the cake and it comes out clean again, your cake is done.
Set to cool for about 1 hour.
With a cookie cutter or glass punch out little circles from the sponge cake. You need 12 (see picture below).
Now make the espresso mixture by simply adding all the ingredients for this in a small bowl and whisk together. Set aside.
Take two bowls, devide 800 g coconut yoghurt into both bowls (400 g each) and add 2 tbsp maple syrup to each bowl as well as 1/2 tsp vanilla powder to each.
THen add 2 tbsp cacao powder to only one bowl. Mix well and then combine the ingredients in the other bowl.
Take your glasses. Soak 4 sponge circles - one at a time - in the espresso mix and put each ontp the bottom of one galss. Cover with 2 tbsp vanilla coconut yoghurt each. Then repeat with adding another espresso soaked sponge cake. Top with 2 tbsp cacao coconut yoghrt. Another Sponge and 2 tbsp of vanilla coconut yoghurt.
Top with a layer of powdered cacao powder and fresh pomegranate seeds.
Enjoy! 🎉 Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. 😉
Easy as that and I am too looking forward to make this for christmas – again.
I hope I could inspire you for some easy, vegan and delicious dessert!
Happy Baking and Merry Christmas 🎅🏼