Ingredients
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For the strawberry coulis:
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1 cup fresh Strawberries
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2 tablespoons juiced Lemon
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1 tablespoon Maple syrupAlternatively, you can use sugar
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For the cream:
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1/2 can thick Coconut milk
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1/2 pack (200 g) silken Tofu
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For the tiramisu':
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4-6 Vegan ladyfingers
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4 Strawberries
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1 tablespoon Lemon
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1 teaspoon Maple syrup
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To garnish:
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1 tablespoon Whipped rice creamYou can find whipped rice cream in a spray can in most supermarkets. You can also use whipped soy cream.
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4 leaves Mint
Directions
This variation of classic tiramisu’ is a true delight that appears on Italian tables in Spring, as an alternative to coffee tiramisu’. Very easy to prepare, we like to serve it in coffee cups rather than in a large dish. However, should you want to prepare it that way, the procedure is just the same: just keep the ladyfinger biscuits whole rather than slicing them.
To prepare this strawberry tiramisu’, start with preparing the strawberry coulis: toss the strawberries, lemon juice, and maple syrup (or sugar) to the mixer’s cup, and process until you obtain a smooth texture. Transfer to a sauce pot and bring to the boil. Cook for a couple of minutes, until it bubbles, then take off the heat and set aside to cool down.
Then, prepare the white cream: mix together the silken tofu and the thicker part of the coconut milk (you can use the mixer or the egg beater). You should obtain a smooth and light cream. Pour a tablespoon of the cream on the bottom of your glasses.
Slice the ladyfingers into small pieces, dip them into the strawberry coulis, and place them in the glass to make a complete layer. Cover with the cream again and proceed like that until you reach the top of the glass. Garnish your tiramisu’ glass with some freshly sliced strawberries, some whipped rice cream, and a couple of fresh mint leaves.
Refrigerate for 30 minutes before eating.
Steps
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1
Done
10 minutes
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Prepare the strawberry coulisRinse well the strawberries, remove the leaves, then halve them and put them in the mixer's bowl. Add the lemon juice and the maple syrup, then process for a few seconds, until you obtain a smooth texture. Transfer to a sauce pot and bring to the boil. When it starts to bubble, cook for another couple of minutes. Take off the heat, stir, and set aside to cool down. |
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2
Done
5 minutes
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Prepare the creamPour the thicker part of the coconut milk into the mixer's bowl. Then, add the silken tofu. Process for a few seconds, until you obtain a light and smooth cream. Transfer one tablespoon of the cream to the bottom of your serving cups, just to cover the surface. |
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3
Done
5 minutes
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Build the layersSlice the remaining strawberries and put them in a small bowl together with the lemon juice and maple syrup. Set aside. Slice the ladyfingers in bite-sized pieces, then, dip them in the coulis. They don't need to absorb a lot of it, so just make sure they are well coated. Transfer to the serving glasses, and top with the cream. Repeat this process until you reach the top of the glasses. |
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4
Done
5 minutes
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GarnishComplete the serving with the remaining strawberries, then garnish with a little whipped cream and fresh mint leaves. Refrigerate for at least 30 minutes before serving. |
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5
Done
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Enjoy!Enjoy your strawberry tiramisu'! |
