Easy Homemade Vegan Tiramisu (No Cashews, No Tofu!)

subheading: UNITS USM:

subheading: SCALE:

subheading: Vegan Gluten Free Ladyfingers:

2 cups (250 grams) all purpose flour or sifted gluten-free 1-to-1 baking flour (if doing gluten-free, add in 1 tsp arrowroot powder)

¾ tablespoon baking powder

1 teaspoons baking soda

½ cup (100 grams) aquafaba*

½ cup (100 grams) granulated sugar, divided

1 tsp cream of tartar

⅓ cup ( 100 grams) dairy-free milk

½ cup ( 120 grams) unsweetened applesauce or dairy free yogurt, room temperature

2 tbsp melted vegan butter or coconut oil, room temperature

1 tablespoon pure vanilla extract

subheading: Vegan Mascarpone:

1 cup (8 ounces) vegan butter, room temperature

3 cups powdered sugar sifted

⅓ cup (100 grams) vegan cream cheese, unsweetened

1 tsp vanilla extract

1 to 2 tbsp dairy free milk

subheading: Decoration:

⅔ cup cacao cocoa powder

1 cup brewed espresso

Optional: coconut whipped cream for decoration (I also recommend Forager Project coconut whipped cream- it’s super easy to pipe!)

subheading: Equipment:

6x9″ or 8x8″ baking pan

Baking sheet

Parchment Paper

Espresso machine

Stand mixer or Hand mixer

Directions at thebananadiaries.com

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