• Nina Haas

Gingerbread Apricots Tiramisu

For a very long time I wanted to make a vegan tiramisu but somehow I never made one. Finally I did it and I really regret not making this one earlier. Instead of „normal“ biscuits I made this one with a gingerbread spiced batter and added some apricots inbetween the layers. A tiramisu packed with lots of flavors and a perfectly creamy consistency! This tiramisu is perfect for christmas time, the apricots are the ideal fruity addition to this dessert.


If you want to make a typical tiramisu you can just leave the gingerbread spice and apricots.


I recommend preparing the cake batter the day before you are planning to make the tiramisu so they can cool overnight. Also soak your cashews in water overnight. You can also cook your cashews in boiling water for 15 minutes if you prefer.


This recipe makes 9 pieces of vegan tiramisu.



Ingredients:

Dry:

  • 150 g flour

  • 150 g sugar (me: Erythritol)

  • 2 tsp baking powder

  • 1 tsp baking soda

  • Pinch of salt

  • 2 tbsp gingerbread spice

  • 1 tsp bourbon vanilla


Wet:

  • 275 ml milk of choice (me: almond milk)

  • 60 g oil

  • 1,5 tbsp apple cider vinegar


Additional:

  • 300 ml strong coffee

  • 6 apricots (canned or fresh)

  • Cocoa powder for dusting


Mascarpone:

  • 2 cans of 400 ml full fat coconut milk (refrigerated overnight)

  • 200 g cashew nuts (soaked overnight)

  • 3 tbsp powdered sugar

  • 120 ml milk of choice (me: almond milk)

  • 80 ml agave sirup

  • 1 tsp bourbon vanilla

  • Pinch of salt



Instructions:

The night before:

  1. Soak the cashews in water. Preheat your oven to 180 degree Celsius and line to square baking pans (mine: 24cm) with parchment paper.

  2. Start by preparing the biscuits. Mix 275ml of milk with 1,5 tbsp and stir. Set aside for 5 minutes so you get vegan buttermilk. In a large mixing bowl mix all dry ingredients. When your buttermilk has thickened blend it with the oil and slowly stir your buttermilk-oil mixture into your mixing bowl.

  3. Divide the batter in your baking pans and bake for 20 minutes or until a toothpick inserted into the center comes out clean.

  4. Let your cakes cool completely, preferably overnight - I put mine in the fridge overnight.


The next day:

  1. Start by making 300ml of coffee and let cool.

  2. Cut your cakes into half and cut it into 9-12 strips (picture above). You should have about 36 strips in the end.

  3. Cut the apricots into thin strips.


Mascarpone:

  1. Drain your soaked cashews and together with the milk, agave syrup, vanilla, sugar and pinch of salt blend in your food processor until smooth.

  2. Open the cooled cans of coconut milk and scoop the coconut cream (only the hard part - without the coconut water) into the mixing bowl of your food processor. I saved the coconut water and put it into a smoothie.

  3. Blend until well combined.


Assemble:

  1. Dip each cake strip into the coffee and cover the surface of your pan. (I used a 22cm springform)

  2. Add half of the vegan mascarpone and a thin layer of apricots.

  3. Again, add a layer of cake strips - soaking each one into the coffee before assembling.

  4. Add half of the remaining mascarpone, then add a layer of apricots and the rest of the vegan mascarpone.

  5. Cover your pan with plastic wrap and refrigerate for at least 5 hours.

----> Finally, dust with cocoa powder and enjoy!!!!






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