Vegan tiramisu
Item 1 of 1
- medium
- 6
- 2 hours 10 minutes
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 Fabrizio Marino creates a rich vegan tiramisu with dark chocolate mousse and fennel cream. When serving this dish at his restaurant, Joia, the chef will typically turn a glass over the dessert to demonstrate that a well-structured tiramisu can stand on its own.
First published in 2015
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Ingredients
Metric
Imperial
Chocolate mousse
- 400g of 70% dark chocolate, chopped
- 450g of boiling water
Vanilla fennel cream
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
SAVE RECIPE
Equipment
- Food processor or blender
- 2 piping bags and nozzles 2
Method
1
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
2
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
3
Preheat the oven to 180°C/gas mark 4
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
5
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
6
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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