Tiramisu

Recipe by Korean Vegan (JoAnne Molinaro) 

 Vegan Marscapone 

 1 and 1/2 cup SOFT tofu 

1/2 cup vegan cream cheese (I used Tofutti) 

3/4 cup vegan butter 

1/2 cup caster sugar 

1 teaspoon vanilla 

 Vegan Lady Fingers 

 2 cups all purpose flour 

1/4 cup cornstarch 

1/4 teaspoon sea salt 

2 teaspoons baking powder 

2 generous Tablespoons vegan melted butter

 1/4 teaspoon turmeric 

2 teaspoons vanilla extract 

3 tablespoons silken tofu 

1/2 cup aquafaba (for double batch I used juice from one can of chickpeas--it was a little under one cup) 

1/4 teaspoon cream of tartar 

1/3 cup + 3 and 1/2 tablespoons caster sugar 

1/4 cup powdered sugar 

Not in Joanna's recipe: 1 chia seed egg (1 T chia seeds + 3 T Water mixed and set aside for 5 minutes)

 1. Dry ingredients excluding sugar are mixed together. 

2. Beat the aquafaba with cream of tarter until stiff. 

3. Beat in sugar 

4. Mix butter, silken tofu, vanilla, and chia seed egg 

5. Add dry ingredients to aquafaba and sugar--folding together. 

6.  Add chia seed mixture to big batch of flour/aquafaba mix.  Do not over mix; but make sure all is blended. 

 Preheat oven to 350. Load mix into plastic bags. Do not fill plastic bags more than 1/2. Cut tip at end for piping into molds. I cooked each one of the small cavity lady finger molds 15 minutes each at 350 degrees.

 Espresso 1 and 1/2 cup heated water + 2 Tablespoons of instructions concentrated expresso)

 3 Tablespoons sugar

Assemble soaking lady fingers in coffee mixture and layering fingers with cream.  Refrigerate overnight.  Dust with cocoa powder before serving.

I made a double recipe of lady finger, and a triple recipe of the marscapone (because I overpurchased the Tofutti). Triple recipe: 2 1/2 containers of SOFT tofu, and 2 short tubs of Tofutti Cream cheese