Vegan Tiramisu Ice Cream Cake
An Original Recipe by Lorraine Elliott
Preparation time: 45 minutes
Cooking time: 25 minutes
Vegan Lady Finger Savoiardi Biscuits
- 100g/3.5ozs. Nuttelex or butter substitute
- 100g/3.5ozs. caster or superfine sugar
- 2 cups plain all purpose flour
- 1 teaspoon baking powder
- 175ml soy, almond or oat milk
- 1 teaspoon vanilla extract
-
2 tablespoons white sugar (for sprinkling later)
-
500g/1.1lbs hulled strawberries (mine were small so I kept them whole but if they are large, halve them)
- 1/2 cup water
- 1/2 cup caster or superfine sugar
- 1 teaspoon vanilla extract
-
1.5 tablespoons cornflour/fine cornstarch mixed with 2 tablespoons water
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1 litre Woolworths Plantitude Frozen Dessert Cookies & Cream or Vanilla
- 1/2 litre Woolworths Plantitude Frozen Dessert Chocolate
- 1/2 cup dessert wine or marsala
- 1/2 cup chamomile tea
Step 1 - Preheat oven to 180C/350F and line 2 trays with parchment. Beat Nuttelex and sugar together for 2-3 minutes until pale and fluffy. Add the flour, baking powder, milk and vanilla and beat on low speed until just combined.
Step 2 - Place some of the mixture into a piping bag fitted with a small plain tube and pipe 8cms logs. Repeat until all of the mixture is used. Sprinkle sugar on top and then bake for 13 minutes or until cooked. Cool completely. These vegan lady fingers can be stored in an airtight container for a week.
Step 3 - Place the strawberries in a saucepan and add the water and bring to a boil. Simmer for 4-5 minutes. Then add the sugar and vanilla and dissolve the sugar. Then add the cornstarch slurry and heat on low heat. It will thicken the liquid and become clear. Cool completely.
Step 4 - Place the two selected Woolworths Plantitude frozen desserts in the fridge around 30-45 minutes before you put this cake together. Line a 20cm/8inch springform tin with cling film. Layer with half of the Plantitude Frozen Dessert Cookies & Creme or Vanilla on the bottom. Dip the lady fingers in the Chambord and tea soaking them well (I can't emphasise this enough, these won't absorb the ice cream in the same way as mascarpone) and place on the cookies and creme/vanilla layer. Then cover with a layer of Plantitude Frozen Dessert Chocolate smoothing it down with an angled spatula. Repeat with the well dipped lady fingers. Finish with another layer of the Plantitude Frozen Dessert in Cookies and Cream/Vanilla. Place in the freezer to freeze up again for 1-2 hours. You can also make this a few days ahead of time in which case you can ripen it in the fridge for 30 minutes so it cuts easier.
Step 5 - Sieve cocoa on top and serve with the strawberries.