Recipe Archives->Vegetarian->Tiramisu 01

Vegan Chai Tiramisu
Serves: 12

2 cups whole wheat pastry flour
1 tbsp. baking powder
1/4 cup finely ground turbinado sugar
1/4 tsp. salt
2 servings prepared EnerG Egg Replacer
1 cup soy creamer
3/4 cup agave nectar
2 tbsp. canola oil

1 1/2 cups soy cream cheese
8 oz. firm silken tofu
1/2 cup sweet agave nectar
1/2 cup finely ground turbinado sugar
1 1/2 tsp. agar agar
1/4 cup soy creamer

2 cups of strongly brewed black masala chai

1/2 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/4 tsp. ground cloves
1/4 tsp. ground fennel seeds
1 1/2 tbsp. cocoa powder

Whip all of the sweet cream ingredients together.  Simmer this on
a medium heat for 5 minutes.  Chill it for at least an hour.

Combine the dry ingredients together.  Prepare the EnerG Egg Replacer
in the ladyfinger section.  Mix this with all the wet ingredients.
Fold the wet ingredients into the dry mix.  Load a pastry bag with
the batter.  Pipe the batter into 3 long, 1 wide cookies, leaving
about a 1 space between each cookie.  Bake these on 350 degrees for
18 minutes.  Option:  Do not pipe the batter, but fill a rectangular
cake pan with the batter about 1 high and bake the cake for 25
minutes.

Brew the chai tea.  Mix the spices together and set them aside.
Dunk each ladyfinger in the chai tea for about 3 seconds.  Line the
bottom of a baking dish with the lady fingers.  Lightly brush them
with a little chai.  Spread about  of the sweet cream on top of the
lady fingers.  Repeat this process, making another layer of lady
fingers and sweet cream.  Sprinkle the spice mix over the top layer
of sweet cream.  Chill the tiramisu for at least 30 minutes.

Lay a cinnamon stick on top of the plated tiramisu and garnish the
edge of the plate with a bit of extra cinnamon and cardamom and the
top of the tiramisu with a few chocolate chips or cacao nibs.

Printable version: tiramisu01.txt.