Chef Kraig Harding/President's Choice, 21 Nov, 2019
Vegan dessert Recipe by Celebrity Chef Craig Harding/ President’s Choice
1 cup hot brewed espresso
1/2 cup coffee-flavour liqueur
1/4 cup granulated sugar
3 pkg plain dairy-free cream cheese–style spread, such as PC Plant-Based Plain Coconut Cream Cheese–style Spread
1/2 cup PC Dairy-Free Plain Cultured Coconut Milk Probiotic Yogurt
3/4 cup icing sugar
18 vegan sugar crisp cookies or other plain biscuits
Cocoa powder, for dusting
Stir together espresso, liqueur and granulated sugar in a shallow bowl until sugar is dissolved. Refrigerate until cooled, for about 10 minutes.
Meanwhile, beat cream cheese in a large bowl using an electric hand mixer on medium-high speed until fluffy. Beat in yogurt until combined. Beat in icing sugar until smooth. Set aside.
Dip cookies in cooled espresso mixture, turning once, just until soaked through, for one to two seconds per side. Discard remaining espresso mixture.
Arrange half of the cookies in a single layer to cover bottom of eight-inch square glass baking dish. Spread half of the cheese mixture over top. Repeat layers once. Cover with plastic wrap. Refrigerate until cookies are softened, for about four hours. Dust with cocoa powder before serving.
Chef’s tip: Tiramisu is traditionally prepared with egg-based ladyfingers. When selecting a vegan substitute, look for a crispy hard-baked cookie that’s light and airy, which will allow for optimal absorption of the espresso mixture.
This Masterchef India (Season 4) co-judge is a professional food stylist and a television show host with successful food shows, namely, Breakfast Xpress, Snack Attack, Homemade, Thank God It's Friday, Health Bhi Taste Bhi and a travel series, The Great Indian Rasoi.
With over 15 years of experience in the food industry and over 10 years as executive and corporate chef across India and the USA, chef Ranveer has been recognized for his contribution to various cuisines by institutions such as The American Institute of Wine & Food (AIWF), Academy for International Culinary Art's (AICA) and James Beard House