tiramisu
Have you ever tried vegan mascarpone? Exactly, now this also exists. I've tried a couple of them and in my opinion the Vallé one is the best so far in terms of consistency and flavour.
We will then make a tiramisu with vegan mascarpone and vegan meringue, plus we add pistachio paste to make it even better.
To make the layers instead of ladyfingers we will use dry biscuits soaked in milk and cocoa. There are many types of vegan dry biscuits so you can use the ones you prefer.
Finally we will decorate it with whipped cream and a sprinkling of cocoa and chopped pistachios.
The most difficult part of this recipe is to whip the aquafaba well to make the meringue, it doesn't whip in 2 minutes so you have to be patient, if you use the aquafaba from cans/jars it whips forcibly so don't turn off the whisk/mixer until it is ready. super fitted. If you don't whip it well the cream will be totally liquid.
At this point you have to be careful not to dismantle this beautiful meringue that you have whipped up with so much effort, it tends to disassemble in the presence of fat (mascarpone, pistachio), so you have to mix very slowly and very little.
Do you have problems with aquafaba? This article will be very useful to you.
Method
The biscuits used for this recipe are Campiello Novellino (found at Dpiù), but Oro Saiwa, for example, are also good.
The mascarpone used is that of Vallé Il cremoso.
Weigh the milk in a saucepan and heat it a little over low heat, do not bring to the boil, add the cocoa and mix to dissolve it well. To put aside.
Open the biscuits and set them aside. Prepare the baking dish.
Pour the vegan mascarpone into a bowl and weigh the pistachio paste.
Stir with a spatula to combine.
Pour in the vegetable milk and mix with the spatula until well combined. Set aside and prepare the meringue.
Weigh the aquafaba into one bowl and the granulated sugar into another.
With the whisks start whipping at high speed. After a couple of minutes, when it begins to incorporate air, gradually pour in the granulated sugar, continuing to whisk.
The sugar should not be added all at once and all together, but one spoonful at a time as it is whipped.
Then continue whipping at high speed for several minutes until you obtain a shiny white meringue. As you lift the whisk, white peaks should form.
The meringue will be ready when it remains still when you turn the bowl upside down and does not fall.
It will take between 5 and 10 minutes to whip it well.
Pour two tablespoons of meringue into the pistachio mixture and mix with the spatula.
Then add the rest of the meringue little by little, in 2-3 times, and always mix slowly with the spatula making delicate movements from bottom to top, to incorporate the meringue well without dismantling it too much.
Don't mix for too long or you will dismantle all the meringue as it tends to disintegrate when it comes into contact with the fat and incorporate it roughly.
Now start layering the tiramisu.
Dip the biscuits in the milk and cocoa and make a layer in the baking dish.
Cover with a layer of cream (about 120 g) and level with a spatula.
Then repeat this process: soaked biscuits + 120 g cream.
Repeat this process a third time: soaked biscuits and now pour in all the cream.
In total there will be 3 layers of biscuits and 3 of cream.
Store in the refrigerator.
In a bowl with an electric whisk, or in a planetary mixer with the paddle attachment, whip the cold cream from the fridge at medium speed, it must be well whipped.
Transfer to a piping bag, cut the tip to about 1cm.
Take the tiramisu dish again and decorate the entire top layer with spikes of whipped cream.
Finally sprinkle a little cocoa.
Place in the floriferous container for a couple of hours before consuming it.
