Tiramisu
Tiramisu
Preheat oven to 350
Oil and cocoa powder dust two 9'' cake pans.
1. Cake
Dry
1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached white flour
1/3 tbsp sea salt
1 1/2 tbsp baking powder
Wet
1/2 cup unrefined corn oil
1/2 cup pure maple syrup
1/2 cup brown rice syrup
3/4 cup amazake ( mocha java flavor is best)
3/4 cup water
1 tbsp pure vanilla extract
Sift dry ingredients together in a bowl and mix well. Place wet ingredients in a separate bowl and mix well. Add wet ingredients to dry and stir until just mixed -do not over mix.
Pour batter into cake pans and bake for 45 minutes, or until top is golden brown and springs back when lightly touched. Remove from oven, let cool 10 minutes in pans, then remove from pans and let cool throughly before assembling.
2. Grain coffee syrup
1 cup hot water
1/2 cup grain coffee powder
1/2 cup brown rice syrup
1 tbsp vanilla extract
1 tbsp almond extract
1/2 cup cocoa powder
Mix all the ingredients together in bowl. Pour hot water into bowl, and stir until dissolved. Set aside.
3. Custard
2 pounds silk tofu
1/2 cup pure maple syrup
1/2 cup brown rice syrup
1/2 tsp sea salt
1/4 cup amazake (mocha java flavor is best)
1 tbsp pure vanilla extract
3 tbsp mirin
Place all the ingredients into food process0r , and blend until smooth.
Assembly
Spoon 1/3 of grain coffee syrup onto cake plate.
Spoon 1/3 of custard onto plate over grain coffee syrup.
Place first layer of cake on top of syrup and custard.
Spoon second third of grain coffee syrup over top of first layer of cake.
Follow with second third of custard, spread smoothly. Place second layer of cake over first layer of cake,syrup and custard.
Put remaining syrup over top layer of cake, followed by remaining custard, spread smoothly.
Place cocoa powder into sifter, sift over custard on top of cake to decorate.
Chill well before cutting.
Serve in glass bowls or parfait glass.
Tiramisu with a fruity twist
spread raspberry, apricot, or orange jam between layers of cake and on top, in addition to grain coffee syrup, and custard. Add grain coffee, then spread jam, then add custard to assemble this version.
Preheat oven to 350
Oil and cocoa powder dust two 9'' cake pans.
1. Cake
Dry
1 1/2 cups whole wheat pastry flour
1 1/2 cups unbleached white flour
1/3 tbsp sea salt
1 1/2 tbsp baking powder
Wet
1/2 cup unrefined corn oil
1/2 cup pure maple syrup
1/2 cup brown rice syrup
3/4 cup amazake ( mocha java flavor is best)
3/4 cup water
1 tbsp pure vanilla extract
Sift dry ingredients together in a bowl and mix well. Place wet ingredients in a separate bowl and mix well. Add wet ingredients to dry and stir until just mixed -do not over mix.
Pour batter into cake pans and bake for 45 minutes, or until top is golden brown and springs back when lightly touched. Remove from oven, let cool 10 minutes in pans, then remove from pans and let cool throughly before assembling.
2. Grain coffee syrup
1 cup hot water
1/2 cup grain coffee powder
1/2 cup brown rice syrup
1 tbsp vanilla extract
1 tbsp almond extract
1/2 cup cocoa powder
Mix all the ingredients together in bowl. Pour hot water into bowl, and stir until dissolved. Set aside.
3. Custard
2 pounds silk tofu
1/2 cup pure maple syrup
1/2 cup brown rice syrup
1/2 tsp sea salt
1/4 cup amazake (mocha java flavor is best)
1 tbsp pure vanilla extract
3 tbsp mirin
Place all the ingredients into food process0r , and blend until smooth.
Assembly
Spoon 1/3 of grain coffee syrup onto cake plate.
Spoon 1/3 of custard onto plate over grain coffee syrup.
Place first layer of cake on top of syrup and custard.
Spoon second third of grain coffee syrup over top of first layer of cake.
Follow with second third of custard, spread smoothly. Place second layer of cake over first layer of cake,syrup and custard.
Put remaining syrup over top layer of cake, followed by remaining custard, spread smoothly.
Place cocoa powder into sifter, sift over custard on top of cake to decorate.
Chill well before cutting.
Serve in glass bowls or parfait glass.
Tiramisu with a fruity twist
spread raspberry, apricot, or orange jam between layers of cake and on top, in addition to grain coffee syrup, and custard. Add grain coffee, then spread jam, then add custard to assemble this version.