MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dreamy Homemade Vegan Tiramisu
 Categories: Dessert, Italian
      Yield: 8 Servings
 
  1 1/2 c  Soft tofu (350 g);
           - can substitute silken tofu
    1/2 c  Vegan cream cheese (120 g);
           - can substitute vegan
           - sour cream or plain yogurt
    3/4 c  Vegan butter (170 g);
           - melted
    1/2 c  Caster sugar (120 g); can
           - substitute granulated
           - organic cane sugar
      1 ts Vanilla extract
      2 c  All purpose flour (240 g);
           - sifted
    1/4 c  Corn starch (40 g)
    1/4 ts Sea salt
      2 ts Baking powder
      2 tb Vegan butter (30 g);
           - generous, melted
    1/4 ts Ground turmeric
      2 ts Vanilla extract
      3 tb Soondooboo (45 g); can
           - substitute silken tofu
    1/2 c  Aquafaba (120 g)
    1/4 ts Cream of tartar
    1/3 c  Caster sugar (90 g);
           - +3-1/2 tb (50 g),
           - divided
    1/4 c  Powdered sugar (28 g)
      2    Shots espresso;
           - can substitute
           - 1/2 c strong coffee
      2 tb Brandy; can substitute
           - marsala wine, coffee
           - liqueur, or water
      3 tb Caster sugar; can substitute
           - granulated organic cane
           - sugar
    1/4 c  Cocoa powder
 
  Preparation time: 90 minutes
  Cooking time: 15 minutes
  
  A decadent and homemade plant-based version of the Italian classic,
  this "pick me up" is guaranteed to satisfy vegans and non-vegans
  alike!
  
  Make the Vegan Mascarpone Cream:
  
  To make the creamy filling, blend the soft tofu, cream cheese, sugar,
  melted butter, and vanilla until smooth and creamy (about 1 minute).
  Place the mixture in the fridge to stiffen while you make the
  ladyfingers.
  
  Make the Vegan Ladyfingers:
  
  To make the ladyfingers, preheat your oven to 350 F. In a large bowl,
  whisk together flour, corn starch, salt, and baking powder. Set aside.
  
  In the bowl of a stand mixer, add the aquafaba and cream of tartar.
  Using the balloon whip attachment, whisk on high until the aquafaba
  whips into stiff peaks, about 8 minutes (if using a hand mixer, it
  will take up to 12 minutes). Make sure to scrape down the sides with
  a spatula, as needed.
  
  Once you achieve stiff peaks, gently add in 90 g of the sugar. Whip
  at high speed until the mixture is stiff and glossy (about 2 minutes).
  
  Using a hand mixer, mix the vanilla extract, melted butter, ground
  turmeric, remaining caster sugar (50 g) and silken tofu on high until
  completely smooth (around 2 minutes). This is the "custard" mixture.
  
  Gently fold the whipped aquafaba mixture into the custard mixture by
  using a circular motion around the bowl and then cutting down the
  middle to incorporate the aquafaba. Continue this motion until the
  meringue is completely incorporated and the mixture is pale yellow.
  
  Gently fold in one third of the flour mixture, until completely
  incorporated. Incorporate the remaining flour, 1/3rd at a time. Once
  mixed, the dough will be fairly sticky and thick (much thicker than a
  cake batter). Scoop the pastry dough into a piping bag fitted with a
  1/2" plain tip. You can also just use a plastic Ziploc bag with one
  of the corners snipped to make a 1/2" hole.
  
  Line a baking sheet with parchment paper (I usually end up needing two
  baking sheets, so plan ahead). If you want uniform ladyfingers, use a
  ruler to draw lines 4" long on the parchment paper (make sure they
  are about 2" apart as the cookies will spread in the oven). Flip the
  parchment paper over so that the side with the pencil markings are
  down (you don't want graphite on your cookies!). Dab little bits of
  the dough on the underside of your parchment paper to keep it in
  place.
  
  continued in part 2
 
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