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Vegan Pumpkin Spice Tiramisu

Homemade aquafaba ladyfingers, a spiced pumpkin 'mascarpone' and little piped cream pumpkins on top.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Bake the ladyfingers one tray at a time and use them the same or next day. Dip them quickly in strong coffee so they don't go soggy. The recipe card lists '3 og' of pumpkin for the ladyfingers; we read it as 30 g.

Vegan Pumpkin Spice Tiramisu

1 large dish · chill overnight

Ingredients

Ladyfingers: 180 ml aquafaba; 12 g cream of tartar; 180 g caster sugar; 60 ml sunflower oil; 20 g dairy-free yogurt; 40 g coconut cream; 30 g pumpkin purée2 tsp baking powder; 300 g plain flour; 3 tsp pumpkin spice; strong brewed coffee for dippingMascarpone: 170 g dairy-free butter; 350 g silken tofu; 160 g caster sugar; 100 g dairy-free yogurt; 20 g pumpkin purée; 2 tsp pumpkin spice; 220 ml dairy-free whipping creamTopping: 220 ml dairy-free whipping cream; 20 g cocoa (+ ½ tsp pumpkin spice); orange and brown food gel

Step by step

Heat oven to 180°C fan. Whip aquafaba with cream of tartar to soft peaks, then add 150 g sugar gradually and whip to stiff peaks.
Whisk oil, yogurt, coconut cream, pumpkin and the remaining 30 g sugar; fold in the meringue, then sift in baking powder, flour and spice. Pipe 10 cm fingers and bake 15 minutes per tray. Cool.
Blend butter, tofu, sugar, yogurt, pumpkin and spice 5 minutes until smooth; fold into the whipped cream.
Layer coffee-dipped ladyfingers and cream, chill 1 hour, spread whipped cream on top, dust with spiced cocoa and pipe orange cream pumpkins with brown stalks. Chill 6–8 hours or overnight.

Original recipe and image: @thelittleblogofvegan.

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