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🍰 Vegan Tiramisu with Mint Pesto

319 kcal · 30 min · 4 servings

Ingredients

• wheat flour, Type 405 225 g
• sugar 170 g
• baking powder 3 tsp
• salt pinch
• oil 14 tbsp
• sparkling water 250 ml
• mint, fresh 40 g
• pistachios 20 g
• coffee 20 g
• lemons 1 pc.
• soy yogurt 500 g
• cocoa powder 2 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Mix flour, 160 grams of sugar, baking powder, and a pinch of salt in a bowl.
3. 3. Add 5 tablespoons of oil and mineral water.
4. 4. Stir everything into a smooth dough.
5. 5. Grease a baking tray and dust it with flour.
6. 6. Spread the dough evenly on the tray.
7. 7. Bake the dough in the oven for about 30 minutes.
8. 8. Rinse the mint and shake it dry.
9. 9. Pluck the mint leaves from the stems.
10. 10. Put the mint, 1 tablespoon of sugar, pistachios, and about 8 tablespoons of oil into a tall container.
11. 11. Blend the mixture until smooth.
12. 12. Take the biscuit out of the oven.
13. 13. Let the biscuit cool down.
14. 14. Prepare strong coffee using coffee powder and 150 milliliters of water.
15. 15. Wash the lemon thoroughly with hot water.
16. 16. Grate about 1 teaspoon of lemon zest finely.
17. 17. Mix soy yogurt, sugar, and the lemon zest in a bowl.
18. 18. Cut the cooled biscuit into strips.
19. 19. Line a baking dish with the biscuit strips.
20. 20. Drizzle the biscuit strips with the coffee.
21. 21. Layer the soy cream and biscuit strips alternately in the dish.
22. 22. Let the tiramisu rest in the refrigerator for about 1 hour.
23. 23. It is best to let it rest overnight.
24. 24. Dust the finished tiramisu with cocoa powder before serving.
25. 25. Enjoy your meal!

Nutrition per serving

• kcal: 319
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 50 g