French-Style Aquafaba Tiramisu

Ingredients

• 0.75 cup chickpea brine (aquafaba)
• 0.25 teaspoon cream of tartar
• 0.5 cup granulated sugar
• 1.5 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
• 0.25 cup dark chocolate shavings(optional)

Instructions

1. 1

   In a stand mixer, whisk the aquafaba and cream of tartar on high speed until soft peaks form, approximately 5 minutes.

2. 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. 3

   In a separate bowl, gently fold the vanilla bean paste into the vegan mascarpone until smooth and combined.

4. 4

   Carefully fold the aquafaba meringue into the mascarpone mixture in three stages, using a silicone spatula to maintain the light, airy volume.

5. 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. 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. 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. 8

   Just before serving, dust the top generously with cocoa powder and garnish with dark chocolate shavings.