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Gingerbread cranberry tiramisu

Mini Churro cups Recipe

Gingerbread cranberry tiramisu is the cherry on top for my festive creation this year. The list got shorter and shorter by the end, but the grand finale was so worth the wait. This tiramisu is spiced with season’s finest spice and produce, layered with coffee syrup and topped with a creamy whip for that creme de la creme. This plant-based version will blow your guest’s minds and you’ll probably want to make it again very very soon.

Gingerbread cranberry tiramisu is the cherry on top for my festive creation this year. The list got shorter and shorter by the end, but the grand finale was so worth the wait. This tiramisu is spiced with season’s finest spice and produce, layered with coffee syrup and topped with a creamy whip for that creme de la creme. This plant-based version will blow your guest’s minds and you’ll probably want to make it again very very soon.

Recipe

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0
min
Prep Time
0
min
Cook Time

Serves

4-6 people

Difficulty

Beginner

Gingerbread cranberry tiramisu

Gingerbread cranberry tiramisu

Ingredients 

  • 1 1/2 cup all-purpose flour (or half and half spelt /all-purpose for a healthier version)
  • 1/3 cup chickpea flour or corn starch
  • 1 tsp cacao powder
  • 1/2 cup brown sugar or coconut sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp apple cider vinegar
  • pinch of salt
  • 1 1/2 tsp gingerbread spice
  • 1 tsp vanilla essence
  • 3/4 cup almond milk
  • 400ml soy whip or cooled coconut cream whipped
  • 1-2 tbsp maple syrup
  • extra Cacao powder
  • extra coconut sugar

Cranberry ginger compote

  • Two cups fresh cranberries or raspberries
  • 2/3 cup maple syrup or agave
  • 1/2 tsp dry ginger powder
  • 1 tbsp lemon juice
  • pinch of salt

Coffee syrup

  • 1 1/2 tsp espresso powder mixed with 1/2 cup water or one espresso shot diluted with boiling water
  • 1/2 cup brown sugar or maple syrup

Method

    1. Preheat oven to 175 degrees Celcius. 
    2. Mix the dry ingredients for the “sponge” cake of the tiramisu, and set aside. 
    3. Pour the apple cider vinegar into the almond milk and let it curdle a bit before mixing the wet into the dry ingredients. Mix well until there are no lumps. 
    4. Place parchment paper on a square baking tray of your choice, you can even use a bread tin if you choose to slice the layers for the tiramisu. 
    5. Sprinkle on some coconut sugar before pouring on the batter, smoothing out with a spatula. 
    6. Tap the tray to get rid of the air bubbles and once the oven is ready, place the tray in the middle rack to bake for 20-25 minutes until golden. 
    7. While the cake is baking, start by making the syrup, by bringing everything to a boil until the sugar has dissolved. You can double the recipe or even add some brandy to make it more moist or boozy. 
    8. Once the cake is finished, remove and let it cool. 
    9. Whip the soy whip or coconut cream while the cake is cooling and then once cooled start by slicing the sponge cake into 1-2 cm in height and 5-6 long fingers to fit into the bread tin that you are going to use. 
    10. Place baking paper in the bread tin to ensure easy removal of the tiramisu once it’s serving time. 
    11. Start by layering the bottom of the cake with the sponge fingers neatly stacked together, drizzle over generous amounts the coffee syrup, add the cranberry compote or fresh raspberries ontop and then a couple of tbsp of the soy whip on top. 
    12. Smooth out and layer again until the bread tin if full and the last layer is the soy or coconut whip. 
    13. Make a pattern on top with a spoon or you can even pipe the soy whip into a piping bag with a star nozzle to make a pretty pattern.
    14. Then sprinkle over extra coconut sugar and sift over the cacao powder. 
    15. Place in the fridge to set for at least an hour and a half before removing, slicing and serving with shavings of chocolate. 

Whipped coconut cream

  1. Pour the coconut cream or soy whip into a cooled bowl.
  2. Beat slowly while adding the sugar until the cream thickens.
  3. Place in the fridge for assembling.

Cranberry ginger compote 

  1. Bring all of the ingredients to a boil for 15-20 minutes on medium until the cranberries have softened and become jammy.
  2. Place in a glass container in the fridge for up to two weeks.

Hope you love this wonderful recipe, it really is a favorite of mine this festive season and I would gladly assure you to give it a go!

M*

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