Monday, February 15, 2016

Vegan Tiramisu Torte With Chocolate Brownie Crust

I was missing Tiramisu so much and thinking how nice it would be come come up with some kind of new interesting version of it... in a cheesecake kind of style, As with most of my plans they never turn out the way I think it or dream it...but this one has turned out way better then I ever dreamed possible, and you wont believe how delicious it tastes... let alone that fact it's vegan!

3 tubs Tofutti Cream Cheese (room Temp)
4 tsp Kahlua or a coffee liqueur substitute
4 tsp Iced Coffee Syrup
1+1/2 cups Coconut Cream
3 cups Coconut Cream (extra for topping) Refrigerate overnight or 3-4 hrs
1 packet Chocolate Ripple Biscuits (any plain sweet vegan cookie will do)
1/2 cup Brown Sugar
1/4 cup Raw Sugar
6-7 tsp Instant Coffee Granules
1/4 tsp Xanthan Gum 
1/2 cup Kahlua (extra)
1/2 cup Coffee Syrup (extra)

Brownie Crust can be found Here!
You can use any crust you like.

1. Make the brownie batter and only use enough to cover the bottom of a large spring form pan, pressing it in evenly and a very thin layer as it will rise slightly, and bake it 10-15 mins it shouldn't be hard but soft but have some give in it...set aside to cool.

2. In a stand mixer with balloon whisk attachment, Add the cream cheese, coconut cream and mix well till all the lumps are gone.

3. In a small bowl add the 4 tsp coffee liqueur, 4 tsp coffee syrup and 6-7 tsp coffee granules and heat in a microwave for just under a minute to melt the granules (watch it it will bubble over)

4. Add the sugar to the cream mixture and beat for 1 min and add the coffee mixture now slowly and taste as you go, add more or less by own taste.

5. In a ramekin add the extra coffee syrup and Kahlua and stir it, grab the crust and leave it in the spring form pan and using a pastry brush brush evenly all over the crust on the top side 
(don't soak it!)  

6. If the cream cheese mixture is still quite liquid-like very slowly sprinkle the xanthan gum in while the mixer is still running on high *(It's important to sprinkle it very slowly in as it will start to suddenly thicken) it should be a pudding like thickness.

7. Pour a layer on to the crust saving half and smooth it evenly out.

8. Dip one biscuit in to the coffee syrup let sit for 5-10 sec not too long as you want the biscuit to still be slightly crunchy, and lay each biscuit on to the mixture as a layer, just cover with soaked biscuits.

9. Pour the last of the mixture over the biscuits smooth out evenly and add another layer of soaked biscuits, sit in the fridge till the final layer of cream

10. Add the cream to a chilled mixing bowl and beat till peaks form you can add a Tbsp of powdered sugar to it for sweetness (optional)

11. Add it to the final layer and sprinkle with coco powder and grated chocolate or any way you like!
Enjoy!  =)


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