Today I prepared a dessert, of Italian origin, called Tiramisu.
It is basically coffee, biscuits and cream, from which we assemble a creamy coffee layered cake. 🎂
Unfortunately, we do not know the exact geographical origin, as the origin of this unique dessert is owned by three Italian provinces that have not yet been settled into ownership. These are Tuscany, Piedmont and Venice.
Many legends are mixed with the world-famous dessert, which is obscured by a real source. All of their content in any way mentions the basic characteristic of Tiramisu, which supposed to serve as an aphrodisiac.
The legend, which is accepted as official, wants to put Tiramisu's birth in Siena.
In the 17th century, this remarkable dessert was originally prepared by the head chef of Duke Cosimo de Medici, one of the rulers of the ruling family of that time.
The chef who created the dessert wanted to personify the spirit and character of the duke: a magnificent but simple, sophisticated taste. At first, the Tiramisu was named Duke's Soup.
It is the Duke, who takes him to Siena, from where the dessert spreads throughout Italy. It was the most popular among the nobility attributed because its character of aphrodisiac, since then the name appeared that in translation literally means: it makes a penis "cheer up".
It is a perfect desert for a date! 😍 🥰
Ingredients for the biscuits:
- 300 g of spelt flour (or all purpose flour)
- 100 g of sugar
- 2 teaspoons of baking soda
- 0.5 teaspoon of salt
- 320 ml of almond milk (or any other vegan milk)
- 160 ml of canola oil
- 2 tablespoons of apple cider vinegar
- vanilla essence
Preparation:
- Mix all dry ingredients.
- Put wet ingredients in a mixer bowl and start adding dry ingredients, spoon by spoon, while mixing. Pour the batter in a greased baking tray and put it in a preheated oven for 30- 35 minutes, on 190 ⁰C.
- Cool the biscuit down and cut it into ladyfingers like biscuits. Put them on the bottom of your cake mold.
Ingredients for the creamy coffee layer:
- 1 tablespoon of your favorite coffee
- 2 dl of water
- 400 g of silken tofu
- a can of full-fat coconut milk
- 2 tablespoons of sugar
- 1 teaspoon of Agar powder
- 1 tablespoon of unsweetened cocoa powder
Preparation:
- Brew coffee, pour it over the biscuits and put aside until it soaks in.
- In a pot, combine silken tofu, full-fat coconut milk, sugar and Agar powder. Bring to boil, while whisking and cook for another 10 minutes. Pour it on the top of the soaked biscuits and place it in a fridge for 2-6 hours.
- Sprinkle with unsweetened cocoa powder and cut into squares.
