Apparently Tiramisu comes from the Italian for pick/lift me up and I decided to make some of these to eat after I’d taken the Christmas decorations down, which is just when I need a bit of a pick-me-up. They were just what was required, tasting rich and indulgent, but they won’t do any post-Christmas diets any favours!
There are three parts to this recipe, the sponge, the coffee and the icing so I’ll split the ingredients and method into three sections.
2tbsp milled flax seeds
6tbsp hot water
80g vegan margarine
280 caster sugar
240g plain flour
1tbsp baking powder
1tsp cider vinegar
240 ml soya milk
1 tsp vanilla essence
Pre heat the oven to 190 degrees.
Mix the flax seeds with the hot water and stir thoroughly. Allow to thicken and cool while you prepare the other sponge ingredients, and line a 12 hole muffin tin with paper cases.
Beat the butter and sugar together, then add the remaining ingredients and beat together with a balloon whisk until it is smooth.
Fill the paper cases about three-quarters full and bake for 18-20 minutes, or until a skewer comes out clean.
Allow the cakes to cool on a cooling tray while you prepare the coffee and the icing.
200ml strong coffee. (I used Douwe Egberts Chocolate flavoured coffee, but any will do.)
50ml brandy or rum
Dissolve the sugar in the coffee by stirring. Then add the alcohol.
225g tub Tofutti Original Creamy Smooth Cheese
30g icing sugar
300ml vegan whipping cream
Cocoa Powder, for dusting.
Beat together the Cream cheese and icing sugar.
Whip the vegan cream then fold in the cheese and sugar until it’s smooth and, well, creamy.
Once the cakes have cooled, use a sharp knife to cut out a section from the middle of each one. You don’t have to be too accurate, but make sure it’s about two-thirds of the depth of the cake, and that the bit you cut out stays reasonably intact. Put a couple of teaspoons of the coffee mixture into each hole, and try to soak the cut out bits of cake with the coffee mix too.
Fill each of the holes in the cakes to about half way with the cream icing mix. Then pop the cut out bits back on top of the hole. Finally, cover each of the cakes with the icing mix and dust with cocoa powder. (A dessertspoonful in a tea strainer works perfectly).
You can eat these cakes straightaway, but they are infinitely nicer if you eat them the next day, as the coffee will have soaked through and the top of the cake won’t be at all crisp and the whole thing will just melt in the mouth.