Ingredients
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The Masala Chai Cream Layer (Indian Spice):
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1 cup unsweetened almond milk (or other non-dairy milk)
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½ teaspoon vanilla extract
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¼ cup maple syrup (or sweetener of choice)
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2 tablespoons arrowroot powder
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½ teaspoon ground cardamom
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½ teaspoon ground cinnamon
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½ teaspoon ground ginger
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Pinch of sea salt
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The Matcha Green Tea Cream Layer (Japanese):
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1/3 cup unsweetened almond milk (or other non-dairy milk)
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1/2 teaspoon matcha green tea powder
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1/4 cup confectioners ' sugar (or more as needed)
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1/2 teaspoon vanilla extract
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Pinch of sea salt
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The Classic Italian Mascarpone Cheese Cream Layer (Italian):
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1 can full -fat coconut cream (14 oz.)
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1 package unflavored gelatin (about 1/2 ounce)
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1/2 cup cold water
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1/4 cup unsweetened almond milk
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1 tsp . vanilla extract
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1 Tbsp . honey (optional)
Directions
Subtitle: A Delightful Dessert Adventure Inspired by Three Continents!
Description: Embrace the exotic essence of three distinct culinary cultures in one delectable dessert experience. This vegan tiramisu showcases the bold flavors and ingredients from India, Japan, and Italy, making it both a treat for your taste buds and a journey around the world.
Ingredients:
For The Masala Chai Cream Layer (Indian Spice):
▢ 1 cup unsweetened almond milk (or other non-dairy milk)
▢ ½ teaspoon vanilla extract
▢ ¼ cup maple syrup (or sweetener of choice)
▢ 2 tablespoons arrowroot powder
▢ ½ teaspoon ground cardamom
▢ ½ teaspoon ground cinnamon
▢ ½ teaspoon ground ginger
▢ Pinch of sea salt
For The Matcha Green Tea Cream Layer (Japanese):
▢ 1/3 cup unsweetened almond milk (or other non-dairy milk)
▢ 1/2 teaspoon matcha green tea powder
▢ 1/4 cup confectioners’ sugar (or more as needed)
▢ 1/2 teaspoon vanilla extract
▢ Pinch of sea salt
For The Classic Italian Mascarpone Cheese Cream Layer (Italian):
▢ 1 can full-fat coconut cream (14 oz.)
▢ 1 package unflavored gelatin (about 1/2 ounce)
▢ 1/2 cup cold water
▢ 1/4 cup unsweetened almond milk
▢ 1 tsp. vanilla extract
▢ 1 Tbsp. honey (optional)
Instructions:
1. Prepare the masala chai cream layer: In a high-speed blender, combine all the ingredients except the arrowroot powder. Blend until smooth and thickened. Add the arrowroot powder and mix well to avoid any lumps. Set aside.
2. Make the matcha green tea cream layer: In a separate bowl, whisk together the matcha powder and hot water until no lumps remain. Let sit for 5 minutes to allow the matcha to steep. Meanwhile, sift the confectioners’ sugar into another bowl. Once the matcha mixture has cooled slightly, pour it into the sugar bowl while whisking continuously. Whisk in the vanilla extract and pinch of salt. If the mixture is too thin, gradually add more confectioners’ sugar until desired consistency is reached. Place plastic wrap directly on the surface of the cream and refrigerate until ready to assemble.
3. Prepare the classic Italian mascarpone cheese cream layer: In a small saucepan over low heat, stir together the coconut cream and gelatin until completely melted. Remove from heat and let cool slightly. Stir in the almond milk, vanilla extract, and optional honey. Transfer the mixture to a large mixing bowl and set aside.
4. Assemble the trifle: Divide the prepared masala chai cream evenly among six serving glasses. Top each layer with a generous portion of the matcha green tea cream. Then, spoon the classic Italian mascarpone cheese cream mixture onto each serving.
5. Garnish with fresh fruit and edible flowers (such as rose petals, mint leaves, etc.), if desired. Serve immediately or store in the refrigerator for up to 2 days.
Note: For a gluten-free and oil-free option, use gluten-free gelatin and omit the honey. You may also substitute maple syrup or agave nectar for the honey.
Difficulty: Moderate to High (due to the cooking and assembly process)
Serves: 6 servings
Nutrition Facts (per serving):
Calories: 280kcal
Carbohydrates
Steps
|
1
Done
|
Prepare the masala chai cream layer: In a high-speed blender, combine all the ingredients except the arrowroot powder. Blend until smooth and thickened. Add the arrowroot powder and mix well to avoid any lumps. Set aside. |
|
2
Done
|
Make the matcha green tea cream layer: In a separate bowl, whisk together the matcha powder and hot water until no lumps remain. Let sit for 5 minutes to allow the matcha to steep. Meanwhile, sift the confectioners' sugar into another bowl. Once the matcha mixture has cooled slightly, pour it into the sugar bowl while whisking continuously. Whisk in the vanilla extract and pinch of salt. If the mixture is too thin, gradually add more confectioners' sugar until desired consistency is reached. Place plastic wrap directly on the surface of the cream and refrigerate until ready to assemble. |
|
3
Done
|
Prepare the classic Italian mascarpone cheese cream layer: In a small saucepan over low heat, stir together the coconut cream and gelatin until completely melted. Remove from heat and let cool slightly. Stir in the almond milk, vanilla extract, and optional honey. Transfer the mixture to a large mixing bowl and set aside. |
|
4
Done
|
Assemble the trifle: Divide the prepared masala chai cream evenly among six serving glasses. Top each layer with a generous portion of the matcha green tea cream. Then, spoon the classic Italian mascarpone cheese cream mixture onto each serving. |
|
5
Done
|
Garnish with fresh fruit and edible flowers (such as rose petals, mint leaves, etc.), if desired. Serve immediately or store in the refrigerator for up to 2 days. Note: For a gluten-free and oil-free option, use gluten-free gelatin and omit the honey. You may also substitute maple syrup or agave nectar for the honey. Difficulty: Moderate to High (due to the cooking and assembly process) Serves: 6 servings Nutrition Facts (per serving): Calories: 280kcal |
