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This Tiramisu Trifle Is A Vegan Take On A Traditional Italian Dessert
Former Senior Beauty & Lifestyle Editor
By Jamie Schneider
Former Senior Beauty & Lifestyle Editor
Jamie Schneider is the former Senior Beauty Editor at mindbodygreen. She has a B.A. in Organizational Studies and English from the University of Michigan, and her work has appeared in Coveteur, The Chill Times, and Wyld Skincare.
Image by Anthea Cheng / Contributor
October 14, 2019
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Whether you're vegan, dairy-sensitive, or just looking for a way to impress your friends, this Tiramisu Trifle With Caramelized Popcorn from Anthea Cheng's Incredible Plant-Based Desserts will be your new favorite go-to. It looks luxurious and decadent, as most traditional Italian desserts do, but this dessert is easy to make and even simpler to assemble (those trifle glasses are a great way to make a crumbled dish look perfect!). Plus, it's made with plant-based, whole ingredients, so you can indulge without straying from your healthy diet.
Showstopper Tiramisu Trifle With Caramelized Popcorn
Yields 2 very large trifles or 4 servings
Tiramisu trifle ingredients:
- 14 ounces (400 g) medium-firm tofu
- ⅓ cup (80 ml) plant-based milk, such as almond, soy, or coconut
- 2 tablespoons (16 g) cornstarch
- 2 to 4 tablespoons (40 to 80 g) rice malt or maple syrup, or any other plant-based liquid sweetener to taste
- 2 tablespoons (28 ml) vanilla extract or vanilla bean powder
- 14 ounces (400 g) leftover plain cake or biscuits
- ½ cup (120 ml) strong black coffee
Topping ingredients (optional):
- 1 tablespoon (9 g) coconut sugar
- 1 tablespoon (15 ml) plant-based liquid sweetener
- 1 teaspoon vegan butter
- 1 cup (8 g) popcorn
- Cocoa or raw cacao powder, to serve
To make the tofu cream:
- Add the tofu, milk, cornstarch, sweetener, and vanilla to a high-powered blender.
- Blend until very smooth, and then pour the mixture into a medium-size saucepan. Alternatively, add the ingredients directly to the saucepan and use a stick blender to blend.
- Heat the mixture on medium heat while whisking for 5 to 10 minutes or until it thickens.
- Remove from the heat, let cool, and set it aside in the fridge to chill.
- If the tofu cream forms a skin while chilling in the fridge, blend it to make it smooth again.
To make the topping (if using):
- Preheat the oven to 210°F (100°C).
- Add the sugar, liquid sweetener, and vegan butter to a small saucepan over medium heat.
- Boil for 1 minute or until it forms a smooth caramel.
- Spread the popcorn on a lined baking tray, drizzle the caramel on it, and toss the popcorn to roughly coat it.
- Bake the popcorn in the oven for around 10 minutes and then let the popcorn cool on the baking tray.
To assemble:
- Arrange about ¼ of the leftover cake or biscuits to form a layer on the bottom of each trifle glass and drizzle the black coffee over it.
- Layer ¼ of the tofu cream in each glass. Repeat to create another 2 layers in each glass. Keep the trifles in the fridge until ready to serve.
- Just before serving, dust the trifles with cocoa powder and arrange popcorn on top. The trifles can be kept in the fridge without decorations for up to 5 days.
Recipe excerpted from Incredible Plant-Based Desserts by Anthea Cheng © 2019 Quarto Publishing Group USA Inc.Text © 2019 Anthea Cheng.
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