Tiramisu

Difficulty: Medium-Hard

Serves 10

For a while now I have wanted to try Tiramisu however the complexity of it all and my laziness never allowed me to do it. Since I have some time off work I thought there was no better time to try it. My brother doesn’t drink alcohol and my sister-in-law is breastfeeding, so I made this an alcohol free affair. If you would like to use alcohol, you can add 1/2 cup of Marsala (if you can find a vegan one) to the coffee. This is an impressive cake to whip out at a dinner party plus it’s delicious!

Ingredients

• 2 teaspoons of egg replacer
• 2/3 cup water
• 2/3 cup canola oil
• 2 cups of soy milk
• 1 teaspoon salt
• 1 1/2 cups caster sugar
• 2 teaspoons vanilla extract
• 4 cups plain flour
• 6 teaspoons baking powder

• 2 cups of strong coffee, cooled
• 1 tub of Tofutti Better Than Cream Cheese
• 1 carton of Soyatoo Topping Cream
• 1/3 cup soy milk
• 1/3 cup caster sugar
• 1 teaspoon vanilla extract
• Cocoa for dusting

Method

1. Preheat the oven to 180°C.
2. Grease four 210mm (8 inch) springform baking tins.
3. In a small cup or bowl, combine the water and egg replacer with a fork and set aside.
4. In a large bowl, combine the oil, soy milk, salt, sugar and vanilla and mix well.
5. Add the egg replacer mix.
6. In a medium bowl, sift the flour and baking powder.
7. Slowly add the dry ingredients to the wet mixture and mix until no lumps remain. Small lumps are okay.
8. Pour the the mixture evenly into the greased pans.
9. Bake in the oven for about 15-20 minutes or until a skewer can be inserted and comes out clean. They will not brown on top when cooked so keep checking!
10. Set the cakes aside to allow them to cool completely.
11. While the cakes are cooling, prepare the coffee in a shallow bowl and set aside.
12. In a small bowl, mix the soy milk and caster sugar with a fork and set aside.
13. In a medium bowl, combine the Tofutti and Soyatoo. Add the vanilla and soy milk mixture and combine well.
14. Clean one of the springform tins and regrease it.
15. Now you will need to create layers in the sprinform tin by first soaking one of the cakes in the coffee, placing in the tin then adding a layer of cream mixture and dusting with cocoa.
16. Repeat this process with the rest of the ingredients, ensuring you leave a little more cream for the top of the cake.
17. Place in the fridge to chill for at least three hours before serving.