Name: Vegan Tiramisu
Prep time: 90 min
Cook time: 210 min
Total time: 300 min
Yield: 9 servings
Ingredients: 2 can coconut milk (chilled overnight in the fridge); 2 tsp tapioca starch (if coconut milk not whipping); 1 cup powdered sugar ((120g) sifted); 2 container vegan cream cheese (16 ounces total); 0.5 cup plant yogurt (or plain vegan yogurt); 2 cup all-purpose flour ((240g)); 0.25 cup cornstarch ((32g)); 0.5 tsp sea salt; 2 tsp baking powder; 0.5 cup aquafaba ((120g) the liquid from a can of unsalted chickpeas); 0.25 tsp cream of tartar; 1 cup powdered sugar ((120g)); 1.5 tsp vanilla extract; 0.25 cup vegan butter (melted and fully cooled); 1 cup espresso (or very strong coffee); null null cocoa powder (for dusting)

Instructions

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1

Open the chilled can coconut milk (2 14-ounce) and scrape out the solid part into a stand mixer bowl. Beat the [coconut milk] on high for 30 seconds. If needed, add tapioca starch (2 tsp) for stabilization. Then, add powdered sugar (1 cup) and [sea salt] and whip until combined. Save the liquid for smoothies.
2

In a food processor, blender, or bowl, whip vegan cream cheese (2 container) and plant yogurt (0.5 cup) until smooth. Add this mixture to the whipped [coconut milk] and fold until combined. Cover and refrigerate until needed.
3

Preheat oven to 350°F/180°C. Line two baking sheets with parchment paper. (If only one sheet, reuse after first batch).
4

In a medium bowl, sift together all-purpose flour (2 cup), cornstarch (0.25 cup), sea salt (0.5 tsp), and baking powder (2 tsp). Stir to combine and set aside.
5

Pour aquafaba (0.5 cup) and cream of tartar (0.25 tsp) into a very clean, dry stand mixer bowl. Whip on high speed with a wire whip attachment until stiff peaks form (about 2-3 minutes).
6

Reduce mixer speed to low, slowly add powdered sugar (1 cup). Turn speed back to high and whip until the mixture is shiny (it may form nice ribbons but not be completely stiff).
7

Reduce mixer to low. Slowly add vanilla extract (1.5 tsp) and vegan butter (0.25 cup), mixing until well combined. Increase speed to high for about 1 minute until everything is combined, then turn off the mixer.
8

Remove bowl from the stand mixer. Add the sifted [flour mixture] in three additions, gently folding with a rubber spatula until just combined, ensuring no flour pockets remain and being careful not to deflate the [aquafaba].
9

Transfer the batter to a zip-top bag with a corner cut off or a piping bag with a large round tip. Pipe the mixture into thick lines (about 3 inches long and 1 inch wide) on the prepared baking sheets, leaving at least an inch between each cookie.
10

Bake for 15 minutes, until edges are golden and cookies are set. Remove from oven, cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
11

Place espresso (1 cup) into a shallow bowl. One at a time, quickly dip each [ladyfinger] into the [espresso] for just a few seconds on both sides (don't oversaturate). Place cookies flat side down in an 8x8-inch baking dish in an even, touching layer. Break cookies if needed to cover the bottom.
12

Add half of the chilled [mascarpone mixture] on top of the [ladyfingers] and spread into an even layer. Repeat by dipping and layering the remaining [ladyfingers]. Cover with the remaining [mascarpone mixture]. Cover with cling wrap and refrigerate for at least 4 hours or overnight.
13

Remove chilled tiramisu from fridge. Use a fine-mesh strainer to dust the top with [cocoa powder]. Slice, serve, and enjoy!