- For the sponge:
- 3 tbsp chickpea flour
- 150 ml boiling water
- 150 g sugar
- 4 tbsp of oil
- 100 g flour for all use
- 2 tbsp baking powder
- 50 g of cornstarch
- A pinch of generous salt
- for the filling: strong>
- 200 g raw cashew nuts
- 625 g soy yogurt (vanilla or natural flavor)
- 150 g powdered sugar
- 110 g melted refined coconut oil
- < strong> soaking fluid:
- 240 ml of freshly brewed strong coffee
- 4 tbsp amaretto or whiskey
- 1-2 tbsp sugar-free cocoa powder
The night before, soak your cashews in fresh water and set aside.
The next day, drain the cashews and place in a blender. Add the remaining filling ingredients and puree until very smooth.
Line two small baking sheets (13 x 12 cm) or one larger sheet pan (28 x 18) with parchment paper or grease very well. Preheat oven to 200°C.
In a bowl, combine chickpea flour and water and mix until smooth.
Add oil and sugar and beat well.
Add flour, baking powder and starch.
Pour batter into pans and bake for 15-20 minutes. (Or 10-15 minutes, if you choose a single large skillet).
Watch the dough carefully, it tends to burn easily.
Make sure the sponge is baked through by inserting a toothpick in the middle of the pans. If it comes out clean, the sponge is ready.
Let cool for 30 minutes, then remove from the pans and cool on a wire rack.
Cut the sponge into two layers and place one layer in bottom of each pan just used for baking.
Mix coffee and rubbing alcohol and pour 1/4 onto each layer of sponge. (Half, if using a pan, etc.)
Pour a quarter of the filling into each pan.
Place remaining sponges on top, add remaining coffee mixture and filling remaining.
Dust with cocoa powder.
Cover the pans and let the tiramisu sit in the fridge overnight. That way the filling becomes firm and creamy.