Vegan Baked Apple Tiramisu
Christmas is just around the corner, and with it comes the tricky question: What do we actually cook for Christmas? If you don't want to serve the same menu every year but prefer something a little more varied, then this vegan baked apple tiramisu could be on your watch list. For fans of classic tiramisu, regular baked apples and everything in between and beyond.
For our recipe, we have combined the classic components of both desserts. In our little hybrid, you will find a fluffy sponge cake soaked in espresso and amaretto, a delicious curd cream, and a fruity apple layer rounded off with cinnamon, raisins, and almond slivers. Best of both worlds! You can easily prepare the tiramisu the day before, so all you have to do on Christmas Eve is open your fridge door, and your Christmas dessert will be on the table in seconds.
We prepared the tiramisu in a large baking dish, but you can also layer all the ingredients in glasses, of course. If you don't want to use alcohol, simply remove Amaretto from the list of ingredients. Now you know everything you need to know and hopefully find your answer to the question, „What do we actually cook at Christmas?“. You're welcome!
Vegan Baked Apple Tiramisu
Ingredients
For the Sponge Cake Base
165 g (1.33 cups) wheat flour (type 405)
75 g (0.5 cup) sugar
4 g (1 tsp) baking powder
4 g (0.5 tsp) vanilla sugar
40 ml (0.25 cup) neutral vegetable oil
190 ml (0.75 cup) sparkling water
For the Baked Apple Layer
- 750 g (1.66 lb) apples
- 1 tsp cinnamon
- 0.5 lemon (juice)
- 25 g (1 oz) slivered almonds
- 40 g (1.5 oz) raisins
For the Cream
- 200 g (0.75 cup) plant-based whipping cream
- 8 g (1.5 tsp) vanilla sugar
- 8 g (2 tsp) whipped cream stabilizer
- 100 g (3.5 oz) vegan quark
- 0.5 lemon (zest)
Also
- 50 ml (0.25 cup) espresso
- 2 tbsp amaretto (or sambuca, marsala, brandy)
- unsweetened cocoa powder for dusting
Instructions
Preheat the oven to 180 °C / 355 °F (convection heat). For Preheat oven to 180 °C / 355 °F (fan). For the sponge cake, place flour, sugar, baking powder, and vanilla sugar in a bowl and mix well with a whisk. Add vegetable oil and sparkling water, and stir briefly. Pour the batter into a greased 20 x 15 centimeter / 8 x 6 inch pan and bake for approx. 20 minutes. Then let cool completely and cut the cake horizontally in half so two equally high sponge cake layers form.
For the baked apple layer, core apples, finely dice, and simmer in a pot for approx. 20 minutes. At the end, add cinnamon, lemon juice, slivered almonds, and raisins.
Brew espresso, let cool, and mix with amaretto.
For the cream, whip plant-based cream with vanilla sugar and whipped cream stabilizer. Place vegan quark in a bowl and carefully fold in the whipped cream. Season with lemon zest to taste and refrigerate.
Once all components are well cooled, you can start layering. Place the first sponge cake in the pan and brush with the espresso mixture. Then distribute the baked apple layer on top. Finally, add a layer of cream. Repeat the whole process until the pan is filled. At the end, dust generously with cocoa powder and refrigerate for at least 2 hours (or overnight).
