Frozen Tiramisu Delight
Decadent layers of creamy frozen tiramisu and cocoa make this vegan dessert irresistible. Perfect for special occasions or an indulgent treat anytime!
Equipment
- Fine-mesh sieve
- Ice cream maker
- 4 small dessert dishes’
Ingrediënten
- 227 g 8 ounces nonhydrogenated, nondairy cream cheese (e.g., Tofutti)
- 227 g 8 ounces firm silken tofu
- 160 ml ⅔ cup soy or other nondairy milk
- 165 g ¾ cup firmly packed light brown sugar
- 60 ml ¼ cup coffee liqueur (e.g., Kahlúa, store-bought or homemade)
- 15 ml 1 tablespoon rum
- Pinch of fine sea salt
- 20 g ¼ cup unsweetened cocoa powder
Instructies
- Blend: Place the cream cheese, tofu, milk, sugar, coffee liqueur, rum, and salt in a food processor.
- Blend until perfectly smooth, scraping the sides as needed.
- Strain: Pass the mixture through a fine-mesh sieve to ensure a silky texture.
- Chill: Cover and refrigerate the mixture overnight to let the flavors meld.
- Churn: Transfer the mixture to an ice cream maker and follow the manufacturer’s instructions to churn into a creamy frozen texture.
- Layer: In small dessert dishes, layer the churned tiramisu mixture with cocoa powder.
- Repeat until all the mixture is used, finishing with a dusting of cocoa powder on top.
- Freeze: Place the dishes in the freezer for at least 1 hour for a firmer consistency.
- Serve: Let sit at room temperature for a couple of minutes before serving.
Serving Suggestions:
- Top with a sprinkle of espresso powder or shaved dark chocolate for added elegance.
- A sprig of fresh mint adds a pop of color and aroma.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a sweet Italian dessert wine, such as Vin Santo, or a robust espresso for a classic tiramisu experience.Nutritional Information
Calories: 320 kcal | Carbohydrates: 30 g | Protein: 7 g | Fat: 16 g | Fiber: 1 g | Sugar: 24 g | Salt: 0.2 g
