VEGAN AND GLUTEN-FREE TIRAMISU

Recipes
Desserts and sweets

Duration

2h
Difficulty

Medium
Chef

Lucila Canero

Ingredients (18 servings in a glass)
- - For the almond dacquoise sponge cake
    
    480 g water
    
    28 g potato protein
    
    6 g soy protein
    
    2.5 g xanthan gum
    
    4 g salt
    
    400 g caster sugar
    
    130 g corn starch
    
    400 g almond flour
- - For the amaretto cream
    
    780 ml. vegetable drink
    
    150 g. sugar
    
    3 g. salt
    
    75 g. modified starch
    
    30 ml. 60%vol. pastry amaretto
    
    90 g. cocoa butter
    
    70 ml. sunflower oil
    
    300 ml. vegetable semi whipping cream
- - For the coffee syrup
    
    500 g. espresso coffee
    
    30 g. sugar
Cooking parameters
- For the cake
  - Mode
    
    Convection
  - Temperature
    
    163ºC
  - Time
    
    20 min
- For the amaretto cream
  - Mode
    
    Convection
  - Time
    
    Up to boiling point
- For the coffee syrup
  - Mode
    
    Convection
  - Time
    
    Until dissolution

PREPARATION:

Almond dacquoise sponge cake

Whisk together the vegetable proteins with the salt, xanthan gum, and water.

Add the icing sugar with the corn starch as a rain. Whip into a meringue.

Using a spatula, fold in the almond flour and the second part of the icing sugar.

Arrange in a 60 x 40 mm baking pan and bake at 163°C for 20 minutes.

Amaretto cream

Heat the vegetable drink with the sugar and salt. Add the modified starch and stir with a whisk until the mixture comes to the boil.

Add the amaretto. Emulsify this mixture with the cocoa butter and sunflower oil. Blend very well, wrap in cling film and leave to cool in the fridge.

To fold in the vegetable cream, the cream must be at 25/30ºC to be able to mix it. It can be frozen.

Coffee syrup

Keep the syrup in the fridge until ready to use.

Heat the coffee with the sugar to dissolve.

PLATING:

Cut discs of sponge cake and dip them generously in the coffee.

Pour the cream into a piping bag.

Cover with another disc of sponge cake and again add the amaretto cream.

Finally sprinkle with pure organic cocoa.

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