Aquafaba is the secret ingredient that makes these espresso-infused vegan tiramisus so light and airy. A perfect indulgence for coffee lovers.
The water in your chickpea can is called aquafaba. When whipped, it foams and expands into a pillowy mass that is the perfect egg replacement when you want to make fluffy desserts, mousses and more. Waste not, want not!
- 125 125 ml almond milk
- 0.5 0.5 tsp lemon juice
- 3 3 Tbsp neutral oil (e.g. vegetable, sunflower, canola)
- 1 1 tsp vanilla extract
- 110 110 g self raising flour
- 100 100 g caster sugar
- Pinch of salt
- Espresso Drizzle
- 2 2 Tbsp fresh espresso
- 1 1 Tbsp caster sugar
- 1 1 Tbsp madeira, brandy or dark rum (optional)
- Aquafaba Mousse
- 60 60 ml aquafaba (if it's chilled for minimum four hours or even overnight, it whips better)
- 0.25 0.25 tsp lemon juice
- 0.5 0.5 tsp vanilla extract
- 3 3 Tbsp icing sugar
- Cocoa powder to decorate
First, let’s bake the cake:
- Preheat the oven to gas mark 4/180ºC/160ºC fan.
- Grease and line a 20-inch square tin. Mix the wet ingredients (for the cake only) in a jug, and the dry ingredients in a bowl.
- Pour the wet ingredients into the dry ingredients and whisk until combined.
- Pour into the lined tin and bake in the middle of the oven for 20 minutes, or until you poke it with a skewer and it comes out clean.
- Remove from the tin and allow it to cool.
Now let’s make the mousse:
- While the cake cools, pour the aquafaba and lemon juice into a bowl or the bowl of a stand mixer.
- With an electric whisk, beat the aquafaba and lemon juice for 6 minutes until stiff peaks form stiff peaks form. Tip: Turn the bowl upside down! If the mixture stays put and doesn’t slide at all you know it’s ready.
- Add the vanilla, and beat for another minute.
- Add a heaped tablespoon of the icing sugar to the mousse at a time, and beat until combined. Then continue to beat for a further 2 minutes.
That’s your mousse done. Now, to assemble.
- Mix the ingredients for the espresso drizzle in a bowl.
- Tip one of your serving glasses upside down and cut out 4 circles of cake.
Add a layer of cake to the bottom of each glass.
Brush or drizzle over ¼ of the espresso drizzle. Add ¼ of the aquafaba cream, then add another layer of cake and repeat until you reach the top of the glass.
Finish with a liberal dusting of cocoa powder.
Serve within 4 hours.
What to do with leftover cake? Save the rest of the cake in an airtight container to snack on with a cup of tea! You could also use it in a trifle, or crumbled and sprinkled over your vegan vanilla ice cream.
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