Daring Bakers-February Challenge-Tiramisu!

The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.

Let me just tell you, tiramisu might be my favorite dessert ever, and I can't BELIEVE I've never made a vegan version of it. And it's totally easy, despite the recipe looking kinda longish! My poor friends and family can expect for me to shoving slices of this at them at every upcoming gathering! (I know! Poor them!)

I took these pictures in the morning after it had been in the freezer all night, so that is why it is a little frosty-looking. Bonus, it is DELICIOUS frozen!




Vegan Cherry Amaretto Tiramisu!

VEGAN LADYFINGER COOKIES (from the Whole Foods website)
2 cups flour (I actually used 1 cup white and 1 cup wheat flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup non-hydrogenated margarine
1 cup vegan sugar
1/3 cup maple syrup
1/2 cup soymilk, rice milk or almond milk

1. To make the ladyfingers, sift together flour, baking powder and baking soda and set aside. Using a mixer, cream together margarine and sugar until fluffy. Stir in maple syrup. Slowly incorporate the flour mixture until thoroughly combined, alternating with additions of milk. Cover and chill the dough for at least 1 hour.

2. Preheat oven to 350°F and position a rack in the center of the oven. Line 2 baking sheets with parchment paper or silpats; set aside.

3. On a lightly floured surface, roll dough into 1-inch balls then roll each ball into a 2-inch-long stick. Makes 16-18 cookies. Arrange on prepared baking sheets, leaving a few inches of room between each ladyfinger, as they spread! Bake 8 to 12 minutes, or until cookies are firm and just beginning to brown. Remove from oven and let cool on baking sheets for about 1 minute. When firm enough to move, transfer to a wire rack to cool completely.

VEGAN TIRAMISU FILLING
2 cups Soyatoo Rice Whip whipped cream
8 oz. tofutti better than cream cheese
3/4cup powdered sugar
1 TBS vanilla extract

1. In a stand mixer or with a hand-mixer, blend until smooth.

LIQUID FOR DIPPING LADYFINGERS IN:
1 3/4 cups strong brewed coffee or espresso, cooled to room temperature
1/4 cup maraschino cherry juice
2 tablespoons Amaretto (or Marsala Wine)
2 tablespoons unsweetened cocoa powder

(you can dip it anything really! Pick a flavor or two that you love and substitute them in! I want to try a kahlua/coffee mixture and then a totally fruity one with orange juice/strawberries in the summertime!)

ASSEMBLY:
1. Stir together coffee, cherry juice, and amaretto in a shallow bowl. Dip a ladyfinger in coffee mixture, soaking it about 4 to 5 seconds on each side then transfer to a 5- x 9-inch glass baking dish. Repeat with 8 more ladyfingers, arranging them in the bottom of dish.

2. Spread half of the filling evenly over ladyfingers. Make another layer in the same manner with remaining ladyfingers and filling. Cover and chill for at least 1 hour then sprinkle with cocoa and serve. Tiramisu is always better the next day, after the flavors have melded together more. You can either store it in the fridge or the freezer, both versions are tasty!