Learn how to make Vegan Tiramisu like head chef Salvo Sardo from Giorgio Locatelli’s restaurant “Ronda Locatelli” in Dubai 👇🏻
Step 1: Prepare the Vegan savoiardi Dough (Biscuit)
• In a bowl sift the flour and corn flour with baking powder.
• In another bowl pour wet ingredients: rice milk, melted margarine, sugar, vanilla bean and vegan honey mixing well.
• Incorporate flour into wet mix little by little to create a sticky dough.
• Place dough into a piping back and store in fridge for 30 minutes.
Step 2: Prepare the Vegan Mascarpone coffee mousse
• Blend all mousse ingredients together till a smooth and creamy mousse. (store in fridge for 1 hour)
Step 3: coconut cream layer
• Last layer- Whip the coconut cream till smooth and firm. (store for in fridge for 1 hour)
Step 4: Bake the Vegan Savoaiardi
• Preheat the oven to 180° C.
• Pipe 12-15 thin lines on a tray covered with baking paper.
• Sprinkle with sugar.
• Bake them for 12 minutes at 180° C.
Step 5: Platting
• In a bowl soak the Savoairdi with Italian Espresso coffee for 5 seconds each.
• In a container, spread the first layer of chocolate mousse, followed by a layer of coconut cream and then add a layer of Savoairdi biscuits. Repeat another 2 layer of each.
• After the last layer of coconut cream add chocolate chips, dust with cocoa powder and sprinkle roasted almond.
Ingredients for 8 serving
Vegan savoiardi
400g Plain flour
20g vegan honey
120g corn flour
12g baking powder
200g of rice milk
100g vegetable margarine
170g of sugar
1 vanilla bean
Vegan Mascarpone coffee mousse
1 large ripe avocado
100g Vegan honey
20g raw cacao powder
4 strong shots ITALIAN Espresso coffee (NO COFFEE POWDER)
200Gr cashew nuts
Plating
500 ml Italian Espresso coffee
30 gr of chocolate chips
250 gr of whipped coconut cream
Cocoa powder