Strawberry tiramisu’

0 0
Strawberry tiramisu’

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the strawberry coulis:
1 cup fresh Strawberries
2 tablespoons juiced Lemon
1 tablespoon Maple syrup Alternatively, you can use sugar
For the cream:
1/2 can thick Coconut milk
1/2 pack (200 g) silken Tofu
For the tiramisu':
4-6 Vegan ladyfingers
4 Strawberries
1 tablespoon Lemon
1 teaspoon Maple syrup
To garnish:
1 tablespoon Whipped rice cream You can find whipped rice cream in a spray can in most supermarkets. You can also use whipped soy cream.
4 leaves Mint

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Features:
  • Kid-Friendly
Cuisine:

Strawberry tiramisu' is a Spring alternative to classic coffee tiramisu'. We like to serve it in a small cup, garnished with fresh strawberries, whipped rice cream, and fresh mint.

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

  • For the strawberry coulis:

  • For the cream:

  • For the tiramisu':

  • To garnish:

Directions

Share

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.

(Visited 68 times, 1 visits today)

Steps

1
Done
10 minutes

Prepare the strawberry coulis

Rinse 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.

2
Done
5 minutes

Prepare the cream

Pour 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.

3
Done
5 minutes

Build the layers

Slice 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.

4
Done
5 minutes

Garnish

Complete 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.

5
Done

Enjoy!

Enjoy your strawberry tiramisu'!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Collard wraps
next
Tiramisu’ in a glass
previous
Collard wraps
next
Tiramisu’ in a glass

Add Your Comment