My husband and I used to cook together a lot. When we were still living in different apartments, with different flatmates, and in different towns that was one of the highlights of our weekend. We also used to bring a lot of food to parties. Mostly dessert. And we were probably a bit snobby about our food. Of course our cakes were the best! And our tiramisù, nobody could make a better tiramisù. Then I became vegan, started a blog and made myself in charge of baking. At the beginning there was a lot of trial and error, but still people were positively surprised when they tried the cakes and cookies I took to parties. Tiramisù was a completely different thing though and at the beginning I had no idea how to veganise it. There were no vegan ladyfingers, there was no vegan mascarpone. I dreaded the idea of putting tofu in our signature dessert. Our expectations were high. One day I finally found the right kind of ingredients and the result was a tiramisù both P and I were happy with.
It’s funny that in the end not the filling but the sponge cake recipe was really tricky. I was obsessed with the perfect recipe, light and fluffy and suitable for jelly rolls. (That didn’t work out, by the way.) Back when I made the recipe for my tiramisù sponge I thought chickpea flour was the perfect egg replacer and that it had to be the solution to a perfect sponge cake. Today I know that chickpea flour is great and has its advantages. But I also try to develop simpler recipes. I already had a very simple tiramisù variation in my Christmas e-book. I just left out the sponge there and used spekulatius cookies. But for tor this summery version I went back and made my own sponge cake. Super easy and no fancy ingredients at all.
When it came to the filling I couldn’t make up my mind, so I made two different versions, a plain one and a raspberry filling. The plain filling is a classic tiramisù filling, sweet and creamy. The raspberry filling is fresh and slightly tart and it reminds me of German curd cheese (quark). Both make a great combination and I can picture myself sealing the glasses and taking them to our favourite spot at the river Elbe for a picknick! Also I think you can use all kinds of berries here. So if you prefer strawberries please go ahead and use them. (And please tell me all about it!)
I put the tiramisù in jars of different sizes and sometimes I started with the plain filling, sometimes with the raspberry one, and sometimes I just started with the cake layer. I baked the sponge in a 8 x 8 inch pan and of course there were leftovers after I cut out the dough circles. I tore those leftovers apart and used them in the last two jars. You can probably see that in one of the pictures. In the end I had more filling than cake and couldn’t fit it all in my jars. But I am pretty sure you’ll figure out how to solve that problem!
You can eat these after they have set in the fridge after 1-2 hours but I recommend to let them rest for at least 12 hours, so the flavours can blend better and the mousse will set a bit more. It will be a bit creamier and firmer that way.
- 5-6 sterilised jars
- For the sponge cake
- 120 g 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 50 g 1/4 cup sugar
- 150 ml 1/2 cup plus 1/8 cup soy milk
- 1 teaspoon white vinegar
- 2 tablespoons oil
- For the filling
- 500 g plain soy yoghurt
- 150 g 1 cup plus 2 tablespoons salted and roasted cashew nuts
- 100 g 1/2 cup refined coconut oil, melted
- 100 g 1 cup powdered sugar
- 2 tablespoons rum (optional)
- 1 tablespoon lemon juice
- 1/2 teaspoon ground vanilla
- 170 g 6 oz frozen or fresh raspberries
- 1 teaspoon agar agar powder
- 150 g 5.3 oz fresh raspberries
- To make the sponge cake, line a 8 x 8 inch square pan with parchment paper. Preheat the oven to 160°C (320°F).
- In a bowl, combine flour, baking powder, salt, and sugar.
- Stir to combine.
- Combine soy milk and vinegar and let sit for 2-3 minutes.
- Add soy milk mixture and oil to dry ingredients and whisk until the batter is free of any lumps.
- Pour into the pan and bake for 16 minutes, or until an inserted toothpick comes out clean.
- Transfer to a cooling rack, remove parchment paper, and let cool completely.
- To make the filling, place yoghurt, cashews, oil, powdered sugar, optional rum, and lemon juice in a blender. Blend until smooth.
- Remove half of the filling and place in a small saucepan.
- Stir in agar agar.
- Add frozen raspberries. Bring to a boil, stirring often.
- Cook for one minute, stirring constantly.
- Remove from heat and let cool for 10-15 minutes.
- Using a round cookie cutter that has about the same size as the jars openings, cut the sponge cake into rounds.
- Place 2-3 tablespoons of either the white or the pink filling in your jar and top with sponge cake.
- Place a layer of the second filling on top and add another layer of sponge cake.
- Place a couple of fresh raspberries in the jar and cover with more filling.
- Place in the fridge for at least an hour, recommended are at least 12.