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Vegan tiramisu

Traditionally made with layers of sponge, cream and mascarpone, a tiramisu might not immediately spring to mind when looking for a dairy-free dessert. However, with some clever twists and and innovative alterations you can create this rich vegan tiramisu with dark chocolate mousse and fennel cream.

Main | Medium | Serves 4 | 2 hours, plus 27 hours marinating

INGREDIENTS


CHOCOLATE MOUSSE

400g of 70% dark chocolate, chopped

450g of boiling water

VANILLA FENNEL CREAM

1kg fennel, thinly sliced

40g of sunflower oil

80g of brown sugar

1 vanilla pod, seeds only

lemon, juice and half of zest


SPICED BISCUITS

100g of soya milk

15g of lemon juice

200g of sunflower oil

200g of rice flour

150g of cornmeal

100g of almond meal

100g of icing sugar

1 pinch of bicarbonate of soda

5g of star anise, finely chopped

5g of cinnamon, finely chopped

5g of cloves, finely chopped


TO GARNISH

6 strawberries, thinly sliced

cocoa powder, to sprinkle

ground cinnamon, to sprinkle

6 edible flowers


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METHOD


Begin by making the chocolate mousse. Put the chocolate in a bowl and gradually add the water, mixing slowly with a silicone spatula until the mixture is smooth. Leave to stand at room temperature for 2 hours, transferring to a piping bag before serving

  • 400g of 70% dark chocolate, chopped

  • 450g of boiling water


Meanwhile, prepare the fennel cream. Place a frying pan over a medium heat and add the oil. Sweat the fennel with the sugar and vanilla seeds until softened and all moisture evaporated. Add the lemon zest and juice, then transfer the mixture to a food processor and blend until smooth. Leave to cool, then transfer to a piping bag and refrigerate until required

  • 40g of sunflower oil

  • 1kg fennel, thinly sliced

  • 80g of brown sugar

  • 1 vanilla pod, seeds only

  • lemon, juice and half of zest


Preheat the oven to 180°C/gas mark 4


For the biscuits, combine the soya milk and lemon juice together in a bowl and gradually whisk in the oil until emulsified. Mix together the dry ingredients in a separate bowl and add the soya emulsion, stirring well until thick and combined

  • 100g of soya milk

  • 15g of lemon juice

  • 200g of sunflower oil

  • 200g of rice flour

  • 150g of cornmeal

  • 100g of almond meal

  • 100g of icing sugar

  • 1 pinch of bicarbonate of soda

  • 5g of star anise, finely chopped

  • 5g of cinnamon, finely chopped

  • 5g of cloves, finely chopped


Spread the mixture onto a greaseproof sheet of paper, making a layer approximately 1.5cm thick. Score lines to separate the mixture into small cubes and bake in the oven for 12 minutes, or until golden


To serve, pipe alternate layers of the chocolate mousse and fennel cream, adding a couple of biscuits cubes and sliced strawberries between each layer. Pipe a final layer of the chocolate mousse on top and garnish with the cocoa, cinnamon powder and edible flowers

  • 6 strawberries, thinly sliced

  • cocoa powder, to sprinkle

  • ground cinnamon, to sprinkle

  • 6 edible flowers


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