I was super proud of my tiramisu recipe back when I started my blog, it was the very first I came up with after all, but when I made it again the other day, I didn’t find it that convincing anymore.
I realised how much I have learned in the two years. That is way too much work for too little food, I thought. Nobody has time for that. And that cake is much too heavy. It soakes up all the moisture and dries out the cream. And the rated chocolate looks grey in the pictures, that is ugly.
That’s too cakey, I said to my boyfriend. He laughed and claimed that it tastes amazing, but I was back in the kitchen the next day. After finding out that even two years later, apparently still nobody has created vegan spoon biscuits, I went for rusk, which is used in other vegan tiramisu recipes as well. I used to think that is not sweet enough, but apart from the sugar layer, spoon biscuits aren’t that sweet either, right? I don’t know, it’s been too long.
But the rusk convinced me: three tiramisu later I was superhappy with my tiramisu recipe and shot a new video. The lovely orange taste that goes so well with espresso and Kahlua is of course still there.
Ingredients
for 4 small jars* (1 cup/ 200 ml)
6 pieces of rusk (I used unsweetened spelt rusk)
1/3 cup espresso (80 ml)
1/3 cup Kahlua* (80 ml)
1 1/4 cup whippable plant cream from the fridge (300 ml)
3 tablespoons powdered sugar
2 tablespoons orange juice and grated orange peel
1/4 teaspoon vanille
pinch of salt
cocoa powder
Instructions
Make a nice espresso and put it aside to cool down. You’ll need about a third of a cup.
Grate the orange peel. Make sure not to grate too much of the white part because that tastes bitter. Squeeze one half of the orange.
Whip up the cream, add orange juice, powdered sugar, orange peel, vanilla and a little salt and stir gently.
Mix the espresso with the Kahlua, dip the rusk in the mixture, break it and put it in the glasses. Add a layer of the cream mixture and cocoa powder. Then repeat.
Now put it in the fridge for a few hours and take it out about 10 minutes before serving.
Print recipe
Ingredients
- 6 pieces of rusk (I used unsweetened spelt rusk)
- 1/3 cup espresso
- 1/3 cup Kahlua
- 300 ml whippable plant cream, best from the fridge
- 3 tablespoons powdered sugar
- 2 tablespoons orange juice and grated orange peel
- 1/4 teaspoon vanille
- pinch of salt
- cocoa powder
Instructions
- Make a nice espresso and put it aside to cool down. You’ll need about a third of a cup.
- Grate the orange peel. Make sure not to grate too much of the white part because that tastes bitter. Squeeze one half of the orange.
- Whip up the cream, add orange juice, powdered sugar, orange peel, vanilla and a little salt and stir gently.
- Mix the espresso with the Kahlua, dip the rusk in the mixture, break it and put it in the glasses. Add a layer of the cream mixture and cocoa powder. Then repeat.
- Now put it in the fridge for a few hours and take it out about 10 minutes before serving.
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