150g(½cup)coconut creamfrom the top of a can of coconut milk
200g(7oz)plain biscuitsrich tea, graham crackers
If using coconut cream from the top of a can of coconut milk, refridgerate the coconut milk for better separation of the creamy and liquid parts.
Brew the coffee.
For the creamy layer
Briefly drain the silken tofu, and put it in a blender bowl.
Scoop off the creamy, fatty part from the top of a can of coconut milk (about 150g per can). Add it (the creamy part) to the blender.
Add the sugar and blend until completely smooth.
Cover the bottom of your tiramisu dish(es) in biscuits soaked in coffee. (See recipe notes)
Cover the biscuits with a layer of the creamy mixture.
Add more layers of biscuits and cream, finishing with a layer of cream. How many layers you end up with depends on the size dish(es).
Using a fine sieve, sprinkle on cocoa powder, and grate some dark chocolate on top.
Refrigerate to let flavours blend and the tiramisu stiffen up. For best results, we suggest chilling for at least 8 hours.
Coconut milk/cream:This has to be full fat coconut milk, or it won't yield enough 'cream'. Coconut milk separates into a creamy and a liquid part when it rests on the shelf for a while. This can be sped up in the fridge, especially useful in warm climates.Some brands of coconut milk won't separate because of stabilisers or emulsifiers. This organic coconut milk from Buy Wholefoods Online is free from additives and separates into cream and water.Smaller tins or packs of 'coconut cream' are also available in some places, which you can use. But be sure that it's the thick creamy type rather than a block of 'creamed coconut', which can be slightly grainy.Soaking biscuits:There is a sweet spot of how soaked a biscuit is for layering the tiramisu. Don't be too shy here. If you just dip it in the coffee briefly, it will stay dry inside and not soak up a lot of flavour. However, biscuits that are soaked too long fall apart and make for a soggy, wet tiramisu.Soak your biscuits for about 10-20 seconds and turn them over a few times. You will get a feeling for when the biscuits are still firm enough to hold together, but soaked up a good amount of coffee. They will also continue to soak up moisture and get soft once in the dish.When soaking multiple biscuits at once, just watch out for biscuits swimming in there for a long time - while you spread another layer of cream, for instance.For a thicker biscuit layer, double stack the soaked biscuits/cookies. (Especially if you are using graham crackers) Silken tofu (substitution):Silken tofu is a delicate and mild type of tofu that is very different from your 'normal', firm supermarket tofu. It can be hard to find if there is no Asian food store around, but there is an easy way to replace it. It uses only soy milk and lemon juice (or citric acid), which are commonly found in supermarkets.Instructions for vegan 'mascarpone':You will need: - 1 L organic unsweetened soy milk - juice of 1 lemon (or ½ tsp citric acid)
Mix the lemon juice with about half a cup of water. If using citric acid, dissolve it in the water.
Gently heat up the soy milk, stirring frequently, until just about to boil. Take off the heat.
While stirring, slowly pour about half of the lemon water into the soy milk. Eventually, the soy milk will start to form curds. Slowly stir in the rest of the lemon water, until the soy milk has completely separated into curds and clear, yellowy liquid.
Strain the curds in a sieve or colander lined with a muslin cloth or thin kitchen towel.
Transfer to a suitable bowl and blend with an (immersion) blender until smooth. Let cool down a bit before using it in the Vegan Tiramisu recipe.