{"id":20357,"date":"2025-07-22T16:33:30","date_gmt":"2025-07-22T14:33:30","guid":{"rendered":"https:\/\/shumans-monini-stage.ccws.it\/?post_type=recipe&p=20357"},"modified":"2025-07-22T16:33:53","modified_gmt":"2025-07-22T14:33:53","slug":"olive-oil-tiramisu-vegan-gluten-free","status":"publish","type":"recipe","link":"https:\/\/shumans-monini-stage.ccws.it\/en\/recipe\/olive-oil-tiramisu-vegan-gluten-free\/","title":{"rendered":"Olive Oil Tiramisu (vegan + gluten free)"},"content":{"rendered":"\n
\n
Preparing the Ladyfingers cake<\/strong><\/h6>\n<\/div><\/div>\n\n\n\n
\n\t
Preparation<\/h6>\n\t\n\n
\n
\n\t\n\n

Heat oven to 180\u00b0C \/ 350\u00b0F and grease a 10\u00d715 inch sheet pan (or 9\u00d713 inches would work if needed).<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

\n
\n\t\n\n

In a large bowl, sieve the flour, cornstarch, baking powder, salt, and sugar. Whisk well to combine. To the bowl with the dry ingredients, pour in the oil, and mix with a fork until all dry ingredients are covered with fat. Then add plant milk, apple\u00a0cider vinegar, and vanilla extract to a measuring cup and whisk together. Add to flour fat mix and whip quickly together with an electric mixer until no climbs\u00a0remain. Be careful not to over-mix the batter or your cake won\u2019t be soft and fluffy.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

\n
\n\t\n\n

Pour into the prepared pan and bake for 25-30 minutes. If using a 9\u00d713 inch pan, it will need to be baked for 40 minutes or until a toothpick comes out clean. Check with a toothpick to ensure doneness.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

\n
\n\t\n\n

Let the cake cool completely. Then slice into strips about 2cm wide, 10 cm long\u00a0(1 inch wide, wide.4 inches long). You should end up with around 32 strips. Half\u00a0six of the sticks.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

<\/div>\n\n\n<\/section>\n\n\n\n
<\/div>\n\n\n\n
\n
Preparing Espresso Mixture<\/strong><\/h6>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n
\n\t
Preparation<\/h6>\n\t\n\n
\n
\n\t\n\n

In a small bowl, stir together the espresso or strong coffee, Marsala, amaretto liquor, and cane sugar. Mix until the sugar is completely dissolved. Set aside.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

<\/div>\n\n\n<\/section>\n\n\n\n
<\/div>\n\n\n\n
\n
Preparing Tofu Mascarpone<\/strong><\/h6>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n
\n\t
Preparation<\/h6>\n\t\n\n
\n
\n\t\n\n

To a food processor (or blender) add silken tofu and blend until smooth. Scrape\u00a0 down sides if needed. Then add all other mascarpone ingredients and blend until\u00a0smooth again. When using the coconut cream, make sure to only use the cream part. Discard liquid, or use in smoothies. Chill mascarpone for 1 hour, or overnight. If you need the Mascarpone quicker, stick it into the freezer for 15-20 minutes.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

<\/div>\n\n\n<\/section>\n\n\n\n
<\/div>\n\n\n\n
\n
Assemble Tiramisu<\/strong><\/h6>\n<\/div><\/div>\n\n\n\n
<\/div>\n\n\n\n
\n\t
Preparation<\/h6>\n\t\n\n
\n
\n\t\n\n

Get out an 8\u00d78-inch pan or tall oval dish. A 9\u00d79 works too if you leave a bit of
space on one side. Dip the cake strips into the espresso mixture and place a
layer on the bottom of the pan. Layer on half of the mascarpone. Add another layer of espresso-dipped cake pieces, then the rest of the cream, and refrigerate for at least 8 hours before serving.<\/p>\n\n\n <\/div>\t\n<\/div>\n\n\n

<\/div>\n\n\n<\/section>\n","protected":false},"excerpt":{"rendered":"

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