French-Style Aquafaba Tiramisu
Incorporates whipped chickpea brine for a French-inspired, ultra-light foam texture.
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Ingredients
- 3/4 cup chickpea brine (aquafaba)
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1 1/2 cups vegan mascarpone or thick cashew cream
- 1 teaspoon vanilla bean paste
- 1 cup strong espresso, cooled
- 2 tablespoons dark rum or amaretto(optional)
- 24 pieces vegan ladyfingers or sponge cake strips
- 3 tablespoons unsweetened cocoa powder
- 1/4 cup dark chocolate shavings(optional)
Instructions
- 1
In a stand mixer, whisk the aquafaba and cream of tartar on high speed until soft peaks form, approximately 5 minutes.
- 2
Gradually add the granulated sugar one tablespoon at a time while continuing to whisk until the mixture forms stiff, glossy peaks similar to a French meringue.
- 3
In a separate bowl, gently fold the vanilla bean paste into the vegan mascarpone until smooth and combined.
- 4
Carefully fold the aquafaba meringue into the mascarpone mixture in three stages, using a silicone spatula to maintain the light, airy volume.
- 5
Combine the cooled espresso and rum in a shallow dish, then quickly dip each ladyfinger into the liquid, ensuring they are soaked but not falling apart.
- 6
Arrange a layer of soaked ladyfingers in the bottom of a glass dish, followed by a thick layer of the aquafaba foam mixture.
- 7
Repeat the layers once more, smoothing the top with an offset spatula, then cover and refrigerate for at least 6 hours or overnight to set.
- 8
Just before serving, dust the top generously with cocoa powder and garnish with dark chocolate shavings.
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