Loosely translated, Tiramisu means "Cheer up", and for those who feel that their skin is sagging, aging or showing signs of stress; here is a guilt free recipe to make and, enjoy!
Most vegans will have these items in the pantry and refrigerator as staples. Non-vegans will find that they have to stock up.
Why this recipe works
This is not only delicious but packed with collagen boosting nutrients such as coconut and sweet potato. Not only does it boost production of collagen but it slows down the degradation of it, so that you can have your cake and eat it, too.
I have put it together in order of creation, because this is a multi-step recipe, as a Tiramisu always is!
For the whipped cream:
A 8-16 oz can of whole fat coconut cream, chilled overnight.
Important, use only the thicker, harder fat that has risen to the top, and about 1/3 of the rest of the can. The rest of the cream, you will put into the mascarpone section.
A teaspoon of vanilla
Mix on high speed until it has the consistency of a traditional whipped cream. Place in refrigerator until needed, not more than 12-24 hours.
For the vanilla spongecake
A very soft, cooked sweet potato
1 1/2 Cup of almond flour
1/2 teaspoon of baking powder
1 cup applesauce
1/4 cup coconut milk (give or take a few tablespoons)
1/2 cup vegan butter
For this part, I like to use a large sheet cake pan. Mix and spread into a coconut oil sprayed pan and bake for 30-40 minutes or until golden brown.
In the meantime for the vegan mascarpone:
1 1/2 cup (soaked) cashews, drained. *soak for 8-12 hours.
1/2 cup maple syrup
1/3 cup melted coconut oil
1/2 teaspoon of vanilla extract (I actually do one full teaspoon but I love vanilla)
1/2 cup almond milk
The rest of the coconut cream.
a dash of salt
Blend and set aside.
If you have a Vitamix blender, you do not need to soak the cashews.
Once the cake is cool, fold the whipped cream into the mascarpone and put into this mixture into the refrigerator.
For the coffee syrup:
2 tsp of coffee granules
1/8 cup cocoa powder
1/4 cup of maple syrup
1/4 cup of water
1/4 cup of coconut oil
Blend and set aside.
a sprig of mint or other herb, for presentation.
- Cut the layer cake in half, in about an 8x8 size and place into an 8x8 pan.
- Pour about half of the coffee syrup onto this cake.
- Top with about half of the mascarpone.
- Top with the next layer of cake.
- Pour the coffee syrup onto the cake.
- Top with remaining mascarpone
- sprinkle cocoa on top and put into the refrigerator for an hour, minimum to set.
When you serve, toss an herb sprig on top. Mint is more "dessert" friendly, so I like to use that, as opposed to say, basil.
I don't know the exact nutritional value, but this is packed with lots of vitamins and minerals, is collagen-boosting and absolutely delicious.