Lusciously Light Tiraamisu

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* Exported from MasterCook *

 

Lusciously Light Tiramisu

 

Recipe By :Dreena Burton

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Cake:

2 cups unbleached all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 cup unrefined sugar

few pinches sea salt

3/4 cup water

1/2 cup vanilla or plain soy milk

1 tablespoon seasoned rice vinegar

2 teaspoons pure vanilla extract

1/2 teaspoon almond extract

2 1/2 tablespoons canola oil -- (2 1/2 to 3)

" Cream " :

2 packages firm silken tofu -- (340-g)

1 package dessert tofu -- (300-g)

1 vanilla bean -- (see sidebar)

3/4 cup maple syrup sugar or icing sugar -- (see sidebar)

1/2 teaspoon pure vanilla extract

Finish:

3/4 cup Kahlua or another coffe liqueur -- (see sidebar)

3/4 cup very strong coffee -- cooled, (see sidebar)

1/2 cup non-dairy chocolate chips -- (1/2 ro 3/4) pureed until

crumbly

 

Sidebars:

This version of tiramisu passes on the heavy cream, cheeses, and butter for

lighter, healthier ingredients. The recipe for the cake alone can also be used

for a simple double-layer yellow cake (great for a birthday cake!).

 

Using a vanilla bean is really wonderful in this recipe. Vanilla beans can be

found in most grocery stores, but if you can't find them, use an extra 1/2-1 tsp

of vanilla extract, adjusting to taste.

 

Maple syrup sugar is a fine, granulated sugar made from boiling maple syrup to

evaporate the liquid. It works very well here, since its texture is so fine and

its flavor so great. It can be found in health food stores, but if you can't

find it, substitute icing sugar - adding it gradually to adjust sweetness to

taste.

 

You can use less of the Kahlua and coffee mixture if you like. I have also made

this with a coffee substitute, so this is another alternative you can try if

desired.

 

FOR THE CAKE:

Preheat oven to 350F, In a bowl, sift together flour, baking powder, and baking

soda, then mix in sugar and salt, combining well. In another bowl, combine

water, soy milk, vinegar, and vanilla and almond extracts. Add wet mixture to

dry ingredients and stir together. Add canola oil as it starts to come together,

stirring until just combined. Pour batter into two lightly oiled cake pans, then

gently tap the pans on the countertop to remove any air and to flatten out the

batter more. Bake for 22-25 minutes, until lightly golden and a toothpick

inserted in the center comes out clean.

 

FOR THE " CREAM " :

In a food processor or blender, combine tofus and puree until very smooth,

scraping down the bowl a couple of times. Slice vanilla bean lengthwise, and

using a knife, scrape out most of the vanilla seeds. Add seeds, along with sugar

and vanilla and almond extracts, and puree again until completely smooth.

 

TO FINISH:

Mix Kahlua and coffee together. Cut cake into thin slices (about 1/4 " thick),

then cut slices into 2 or 3 pieces to make them easier to work with. Cover the

bottom of a large bowl with a layer of cake slices. Drizzle the coffee/Kahlua

mixture over layer, then top with tofu cream, about 1/2 " deep. Sprinkle

chocolate chip crumbs over

cream to cover. Continue layering two or three more times, until the bowl is

nearly full, and finish with a fairly thick layer of tofu cream, topped with

more chocolate chips. You may not use all of the cake, but you will likely use

all of the tofu cream. Keep in mind that the kahlua/coffee mixture tends to seep

to the bottom of the bowl, so be more generous with the mixture at the top than

at the bottom, to ensure lots of flavor at the top! Let refrigerate for a couple

of hours or overnight, then serve in individual bowls. Serves 6-8.

 

For 8 servings, per serving: Calories: 389; Total Fat: 8.7 g (Sat. Fat: 0.8 g),

Choleserol: 0 mg; Carbohydrate: 67 g; Fiber 1.2 g; Protein: 10.5 g.

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 69 Calories; 6g Fat (83.2% calories from

fat); 2g Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 302mg

Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0