Description
A vibrant, dairy-free twist on the classic Italian dessert, featuring homemade blackberry ladyfingers and a luscious blackberry mascarpone cream.
Ingredients
Scale
- 180ml aquafaba (brine from chickpeas)
- 12g cream of tartar
- 180g caster sugar (divided into 150g and 30g)
- 60ml sunflower oil (or any neutral flavor oil)
- 20g dairy-free plain or vanilla yogurt
- 40g coconut cream
- 2 teaspoons baking powder
- 300g all-purpose plain flour
- 2 teaspoons freeze-dried blackberry powder
- 180g blackberries (fresh or frozen)
- 90g caster sugar
- 1 tablespoon fresh lemon juice
- 170g dairy-free butter
- 350g silken tofu (drained)
- 160g caster sugar
- 100g dairy-free plain or vanilla yogurt
- 220ml dairy-free whipping cream (for the mascarpone)
- 220ml dairy-free whipping cream (for topping)
- 1 tablespoon freeze-dried blackberry powder (for topping)
- Fresh whole blackberries, edible flowers, and extra blackberry powder for garnish
Instructions
- Preheat your oven to 180°C (fan-assisted) and line two large baking trays with greaseproof paper.
- Pour the aquafaba into a large mixing bowl, add cream of tartar, and whip on high speed for 5–8 minutes until soft peaks form.
- Slowly sprinkle in 150g of sugar while mixing, continue whipping for another 5–8 minutes until stiff peaks form.
- Whisk together sunflower oil, yogurt, coconut cream, and 30g sugar until smooth in a separate bowl.
- Gently fold the whipped aquafaba into the yogurt mixture.
- Sift in baking powder, flour, and blackberry powder; fold gently until combined.
- Transfer the batter into a piping bag and pipe logs onto prepared trays.
- Bake for 15 minutes until edges turn golden brown; cool completely.
- Combine blackberries, sugar, and lemon juice in a saucepan; boil for 5–8 minutes until thickened.
- Blend dairy-free butter, silken tofu, 160g sugar, yogurt, and blackberry powder until smooth.
- Whip 220ml whipping cream until stiff peaks form; fold into the blended mixture.
- Dip ladyfingers in blackberry compote and layer in a rectangular baking dish.
- Pour half the mascarpone cream over the ladyfingers.
- Repeat layering with more ladyfingers and mascarpone cream.
- Chill in the fridge for at least 1 hour.
- Whip remaining cream with blackberry powder, pipe on top of the dessert.
- Garnish with blackberries and edible flowers; dust with blackberry powder before serving.
- Slice and serve after refrigerating for 6–8 hours or overnight.
Notes
Ensure to use firm silken tofu for best results. Control the dip time for ladyfingers to avoid sogginess.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 40g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Vegan Tiramisu, Dessert, Blackberry Dessert, Plant-Based Dessert