Strawberry tiramisu (vegan & gluten free)
Ingredienti
For the tiramisu
- 14 rice cakes
- 1 cup tea berry
- 6 tbsp strawberry compote (sugar free recipe here)
- q.s. cocoa powder or carob flour (for dusting)
For the vegan custard
- 500 ml milk plant
- 40 g corn starch
- 30 g malt syrup rice
- 1 pinch turmeric powder
- 1 lemon zest
- 1 tsp vanilla extract
Istruzioni
- Let's start preparing vegan custard. Put starch in a small saucepan. Heat milk and melt the rice malt into it. Pour in the milk over the starch stirring constantly, until it forms a smooth cream, without any lump.
- Put the saucepan on the stove and bring to a boil, stirring quite often. While the custard reaches a boil, add turmeric, lemon zest and vanilla extract. Let the custard cook over low heat for a couple of minutes from the boil, stirring constantly. Turn off the heat and let the custard cool down.
- When the custard has cooled down we are ready to assemble the tiramisu. Start filling a pan with a layer of rice cakes, soaked into red berries infusion. Put a layer of custard on them and distribute over some strawberry compote.
- Repeat the layers again until you finish all the ingredients. I made 3 layers, and I ended up with the custard. Sprinkle with cocoa or carob powder.
- Store the tiramisu into the fridge for at least a couple of hours before serving.
Note
You can replace strawberry compote with fresh strawberries. In this case, increase the amount of malt in the cream to make it sweeter, or use a sweeter plant milk (such as rice milk).
For a more "adult" and traditional taste, soak rice cakes into coffee.
If you are not used with rice malt you can replace it with the same amount of honey (this way the recipe won't be vegan).
This tiramisu lasts in the fridge for 4 to 5 days; but rice cakes soak up liquids. For this reason since the second day you've made it, the tiramisu will get more compact and less creamy... but it will still be delicious!