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 base:
- 330 g (2.66 cups) flour
- 150 g (0.66 cup) sugar
- 8 g (0.25 oz) baking powder
- 8 g (0.25 oz) vanilla sugar
- 75 ml (0.33 cup) vegetable oil
- 375 ml (1.66 cups) sparkling water
For the baked apple layer:
- 1.5 kg (3.3 lb) apples
- 1 tbsp cinnamon
- 1 lemon (juice)
- 50 g (1.75 oz) slivered almonds
- 75 g (2.66 oz) raisins
For the cream:
- 400 g (14 oz) vegan cream for whipping
- 16 g (0.5 oz) vanilla sugar
- 16 g (0.5 oz) stabilizer for whipping cream
- 200 g (7 oz) vegan curd
- 1 lemon (zest)
Additionally:
- 100 ml (0.5 cup) espresso
- 3 tbsp Amaretto (or Sambuca, Marsala, brandy)
- unsweetened cocoa powder for dusting
Instructions
Preheat the oven to 180 °C / 355 °F (convection heat). For the sponge, place flour, sugar, baking powder and vanilla sugar in a bowl and mix well with a whisk. Add vegetable oil and sparkling water and mix briefly. Pour the batter into a greased 30x20 cm tin and bake for approximately 20 minutes. Then, leave it to cool completely and cut the dough horizontally to create two sponge bases of the same height.
For the baked apple layer, core and finely dice the apples and simmer them in a pan for about 20 minutes. In the end, add the cinnamon, lemon juice, almond slivers and raisins.
Make the espresso, leave it to cool, and mix it with the Amaretto.
For the cream, whip the vegan cream with vanilla sugar and stabilizer. Pour the vegan curd into a bowl and carefully fold in the whipped cream. Season with lemon zest and let it chill.
As soon as all the ingredients have cooled well, you can start layering. Place the first sponge layer in the tin and spread with the espresso mixture. Then, spread the baked apple layer on top. Finally, add a layer of cream. Repeat the whole process until the tin is filled. Finally, sprinkle a thick layer of cocoa powder on top.
