Tiramisu

Have you ever tried vegan mascarpone? That's right, that exists now too. I've tried a couple, and in my opinion, Vallé's is the best so far in terms of texture and flavor.

We'll make a tiramisu with vegan mascarpone and vegan meringue, and add pistachio paste to make it even better.

To make the layers, instead of ladyfingers, we'll use dry biscuits soaked in milk and cocoa. There are many types of vegan dry biscuits available, so you can use whatever you like.

Finally, we will decorate it with whipped cream and a sprinkling of cocoa and chopped pistachios.

The hardest part of this recipe is whipping the aquafaba well to make the meringue. It doesn't whip in 2 minutes, so you need to be patient. If you use canned aquafaba, it will whip forcibly, so don't turn off the mixer until it's completely whipped. If you don't whip it well, the cream will be completely runny.

At this point, you have to be careful not to deflate this beautiful meringue that you have whipped up with so much effort. It tends to deflate in the presence of fat (mascarpone, pistachio), so you have to mix very slowly and very little.

Having problems with aquafaba? This article It will be very useful to you.

Procedure

The biscuits used for this recipe are Campiello Novellino (found at Dpiù), but Oro Saiwa, for example, are also fine.

The mascarpone used is that of Vallé Il cremoso.

In a small saucepan, weigh the milk and heat it gently over low heat, but do not boil. Add the cocoa and stir to dissolve it thoroughly. Set aside.

Open the biscuits and set them aside. Prepare the baking dish.

Pour the vegan mascarpone into a bowl and weigh out the pistachio paste. 

Mix with a spatula to combine them.

Pour in the plant-based milk and stir with a spatula until well combined. Set aside and prepare the meringue.

Weigh the aquafaba in a bowl and the granulated sugar in another.

Using the whisk attachment, begin whipping at high speed. After a couple of minutes, when it begins to incorporate air, gradually add the granulated sugar while continuing to whip.

The sugar should not be added all at once, but one spoonful at a time as you whip.

Continue beating on high speed for several minutes until the meringue becomes glossy white. When you lift the beaters, white peaks should form.

The meringue is ready when when you turn the bowl upside down it stays firm and doesn't fall over.

It will take 5 to 10 minutes to whip it up well.

Pour two tablespoons of meringue into the pistachio mixture and mix with a spatula. 

Then add the rest of the meringue little by little, in 2-3 additions, and always mix gently with the spatula, making delicate movements from the bottom up, to incorporate the meringue well without deflating it too much.

Don't mix too long or you'll deflate the entire meringue, as it tends to deflate when it comes into contact with the fat; 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 procedure: soaked biscuits + 120 g cream.

Repeat this process a third time: soak the 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 stand mixer fitted with a paddle attachment, whip the cold cream from the fridge at medium speed until it forms stiff peaks.

Transfer to a piping bag, cut the tip to about 1cm. 

Take the tiramisu dish and decorate the entire top layer with whipped cream spikes.

Finally, sprinkle a little cocoa.

Place in the refrigerator for a couple of hours before eating.