Vegan Tiramisù puff pastry shell

Tiramisù is a classic of world pastry. This version is new, vegan and so yummy!

Relationships are not easy to build and maintain. A happy relationship requires a lot of effort, compromise, mutual respect, love, and understanding among partners as well as patience, a sacrifice of ego and a willingness to go beyond yourself for the sake of love. No matter how great you feel after watching a pleasant romantic film, realize that love in the real world doesn’t work that way unfortunately!

Why am I saying that? Well, because the other day I had a lot to make up for with my wife, so I thought to ask forgiveness and brighten up her day with something she loves a lot. I made this vegan puff pastry shell filled with vegan mascarpone and cacao chunks. Useless to say, she completely forgot everything and all turned the best way. If there someone in your life you would like to give a surprise to, brightening up the whole day offering a stunning breakfast let’s check the recipe below!

WHAT YOU NEED

For the shell:

– store-bought vegan puff pastry (see indications below)

For the vegan mascarpone filling:

– 250 gr of coconut cream (see indications below)

– 120 ml plant-based milk

– 40 gr coconut sugar

– 40 gr cornstarch

– 2 tsp vanilla extract or 1 tsp vanilla pods

WHAT TO DO

Prepare the coconut cream by leaving a few cans of full-fat coconut milk in the fridge overnight. The next day you will see as soon as you open the can a thick layer of solid cream on top. Scrape that out. Leave in the fridge. In the meantime blend all the other ingredients together and bring to a boil stirring continuosly. As soon as it gets thick takenit our from the stove and let to cool at room temperature then place in the fridge for a couple of hours. Take it back and blend again with an immersion blender so it comes back to a creamy consistency (the fridge thickens it up making it solid). At this stage add the coconut cream and mix with a whipping tool. Place back in the fridge and let to set for about 1/2 hour. In the meantime prepare the puff pastry. You can use a store-bought one which is auitable even for vegans, just check the ingredient list in the packaging. Cut the puff pastry in a roudish shape (or any shape you prefer) and place it on top of a flipped metal bow. Cook at 180C for about 20 minutes sprinkling some sugar on it. When it’s ready leave it at room temperature and as soo as it gets warm fill it with the vegam mascarpone cheese and top with cacao powder as well as some chocolate drops.

There you go! You can now share these goodness with your beloved one for a special breakfast or even just keep them in the fridge (no more than 3 days) and enjoy at any time of the day with friends or family coming over at your place.

CONTRIBUTOR

Jordy Poggi

Since I was young I approached to a plant-based diet for healty reasons, realizing soon that what we eat can really make a difference. Being aware of this, I started a personal research by attending nutrition courses, and being passionated about the art of cooking, i decided to move to London to work in the best raw vegan restaurants of the city. After a few years, I came back to Italy to raise awareness there by spreading healthy eating and lifestyle knowledge, organising and taking part in events and meetings.

Then I flew to Thailand and Mexico for several years to focus on the spiritual side of well being, being aware that health is a state of complete harmony of the body, mind and spirit.