Tiramisu is so iconic, it feels like it’s been part of Italy’s culinary heritage forever. In reality, this beloved dessert has surprisingly modern roots—created in Treviso, Italy, in the 1960s. This vegan version by acclaimed pâtissier Philip Khoury is every bit as simple as the original—and just as irresistible.
| Ingredients (6 servings) | ||
|---|---|---|
| Baking release spray for greasing | ||
| 200 | g | Wheat flour type 405 |
| 2.25 | teaspoon(s) | Baking powder |
| Finely grated zest of a quarter of an orange | ||
| 3 | teaspoon(s) | Instant coffee granules |
| 270 | g | Oat or soy drink |
| 20 | g | Extra virgin olive oil |
| 190 | g | Extra-fine sugar |
| 40 | g | Marsala or coffee liqueur (optional) |
Preheat the oven to 180°C (fan mode). Grease a 25 x 35 cm baking mould with baking spray and line it with parchment paper.
In a large bowl, whisk together the flour and baking powder.
In a separate bowl, combine the orange zest, instant coffee, plant-based milk, olive oil, and sugar, stirring until the coffee granules dissolve completely.
Add the wet mixture to the dry ingredients and whisk until smooth mass has formed.
Pour the batter into the prepared mould and bake for 7–9 minutes, until the surface springs back gently when pressed with a finger. Don’t worry if it cracks slightly—it will still taste delicious. Let the cake cool in the mould on a wire rack, then drizzle with Marsala wine or coffee liqueur at will.
| Ingredients (6 servings) | ||
|---|---|---|
| 250 | g | Whipped cream |
| 250 | g | Crème pâtissière |
In a large bowl, whip the cream until stiff. In a separate bowl, stir the crème pâtissière until creamy.
Gently fold the whipped cream into the crème pâtissière.
| Ingredients (6 servings) | ||
|---|---|---|
| Cocoa powder for dusting | ||
