Vegan Tiramisu Brownies
overnight + 1 hr 15 minMakes 8–10 brownies
Fudgy vegan brownies layered with coffee-dipped ladyfingers and silken tofu cream, chilled overnight.
| prepPreheat oven to 180°C / 350°F fan. | |||||||||||||
| prepLine an 8×8 inch square tin with greaseproof paper, letting it hang over the edges. | |||||||||||||
| 60 g cocoa powder | Sift cocoa, flour & espresso together | Fold chocolate into aquafaba mixture | Fold in flour & cocoa powder | Pour into tin, level off | Bake 30–35 min, cool fully in tin | Layer ladyfingers over cooled brownie | Spread cream evenly over ladyfingers | Chill overnight until firm | Dust with cocoa powder | Push out of tin, cut into squares & serve | |||
| 180 g all-purpose flour | |||||||||||||
| 2 teaspoons ground espresso | |||||||||||||
| 170 g dairy-free dark chocolate | Melt chocolate & butter in bain-marie | ||||||||||||
| 110 g dairy-free butter | |||||||||||||
| 120 ml aquafaba (chickpea brine) | Whip aquafaba & sugar 5 min until glossy | ||||||||||||
| 280 g caster sugar | |||||||||||||
| 30 ml sunflower oil | |||||||||||||
| 10 g dairy-free plain yogurt | |||||||||||||
| 1 teaspoon vanilla extract | |||||||||||||
| 1 teaspoon baking powder | |||||||||||||
| 150 g all-purpose flour | |||||||||||||
| 90 ml aquafaba (chickpea brine) | Whip aquafaba & cream of tartar 5–8 min | Sprinkle in sugar, whip 5–8 min to stiff peaks | Fold meringue into yogurt mixture in stages | Sift in baking powder & flour, fold to combine | Pipe 4 in / 10 cm ladyfingers onto tray | Bake ladyfingers 15 min until golden edges | Cool on tray, then wire rack | Dip each ladyfinger lightly in coffee | |||||
| 6 g cream of tartar | |||||||||||||
| 90 g caster sugar | |||||||||||||
| 120 g dairy-free plain yogurt | Whisk oil, yogurt, coconut cream & vanilla | ||||||||||||
| 40 g coconut cream | |||||||||||||
| 1 teaspoon vanilla extract | |||||||||||||
| 1 teaspoon baking powder | |||||||||||||
| 150 g all-purpose flour | |||||||||||||
| Brewed espresso or strong coffee (cooled) | Brew espresso, cool 5 min | ||||||||||||
| 170 g dairy-free butter (melted) | Blend tofu, butter & vanilla until smooth | ||||||||||||
| 350 g silken tofu | |||||||||||||
| 1 teaspoon vanilla bean paste or extract | |||||||||||||
| 3–4 tablespoons cocoa powder (for dusting) | |||||||||||||
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