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Light Raspberry Tofu Tiramisu

Mai 12, 2018 · 1 Comment

Light Raspberry Tofu Tiramisu

A twist on a classical Tiramisu made with Tofu cream and raspberries. A light, vegan summer dessert that is the star of every grill party.


I am not the biggest fan of Tofu when it comes to savory dishes. I always had the feeling it tastes like nothing and I found the consistency rather strange. But for this Tiramisu, exactly this texture and consistency makes the whole dessert super creamy! Besides that, Tofu adds a great health benefit to it with its great source of plant-based protein, omega-3, zinc, selenium and calcium.

Light Raspberry Tofu Tiramisu

Light Raspberry Tofu Tiramisu

The Tofu feels much lighter than the mascarpone and the addition of raspberries give this classical dessert a new fruity twist. I added espresso powder in this dessert but if you don’t like the coffee taste you can easily substitute with cacao powder.

Light Raspberry Tofu Tiramisu

Light Raspberry Tofu Tiramisu

If you have time I recommend making this light Raspberry Tofu Tiramisu asap or at least this weekend ;), otherwise you can save the picture below to your Pinterest Board and find the recipe later 🙂 You can find me under my name Vanillacrunnch if you are interested in seeing my Pinterest boards for inspiration

Light Raspberry Tofu Tiramisu

I am looking forward seeing your creation on Instagram (Tag me @vanillacrunnch ) or you can use the hashtag #bakingwithvanillacrunnch or and leave a comment here and put a smile on my face.

 

 

Light Raspberry Tofu Tiramisu
 
Save Print
Prep time
20 mins
Cook time
20 mins
Total time
40 mins
 
Serves: 8
Ingredients
  • Cake
  • 3 tbsp chickpea flour
  • 1 cup spelt flour
  • ⅓ cup cornstarch
  • 1 cup hot water + 2 tbsp espresso powder
  • ¾ cup coconut sugar
  • 2 tbsp coconut oil
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • ½ tsp fine sea salt
  • Cream layer
  • 1¾ cup pureed tofu
  • 5 tbsp vegan butter, melted
  • ⅓ cup maple syrup
  • ¼ cup almond butter
  • 2 tbsp orange juice
  • -
  • ½ cup vegan chocolate spread
  • -
  • 2 cups fresh raspberries
Instructions
  1. Preheat your oven to 350F
  2. For the cake combine the flours with the cornstarch, baking powder, and the salt and set aside
  3. Add the espresso-water mixture, coconut sugar, coconut oil and vanilla until well combined
  4. Fill into round baking tin and bake for about 16 minutes
  5. Let cool down and slice horizontally when cooled down
  6. -
  7. For the cream combine all the ingredients in your blender
  8. -
  9. Spread the chocolate spread on the under part of the cake
  10. Place the raspberries on it and spread half of the cream on it
  11. Carefully place the upper part of the cake on the cream and again assemble the cream on top
  12. Put in the fridge for at least 5 hours (best served the day after)
  13. Dust with cacao powder before serving
3.5.3251

Baked goods, Chocolate, Gluten-free, Recipes Light Raspberry Tofu Tiramisu

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Comments

  1. Patricia says

    14. Juli 2018 at 22:45

    OMG. What a challenge. I gathered all the ingredients and had to make my own chocolate spread while the bisque was baking. The kitchen was a mess but I was having so much fun to succeed. Once the bisque was finished and cooled the next challenge was to cut it in half although it was only one centimeter thick. I did it. Bisque chocolate raspberries tofu cream bisque tofu cream chocolate powder raspberries on top ! Finished. Bravo. Now the real test to eat it and not only me but a graduated Confiseur. Pray for me!
    Would love to honor to meet you in Bern Lara.

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