Tolhurst Organic, Samantha KroesStrawberry Tiramisu
Nothing beats the taste of organic strawberries that are grown and hand picked with love and care for you to enjoy.
At Tolhurst Organic we would like to kick off our strawberry season with a bang, by inviting you to our Strawberry Fayre that will take place the 11th of June.
We also have a delicious vegan strawberry tiramisu for you this week. This tiramisu is a strawberry dream and a luscious version of the Italian classic. To make the vegan mascarpone we’re using a blend of silken and firm tofu, along with vegan butter. You can make your tiramisu in one big rectangular glass oven dish. Or if you prefer individual portions you could also use glass cups or even wine glasses, if you’re feeling really fancy.
Fresh organic strawberries are now being delivered to Lin’s VegShed daily around noon for you to enjoy. Come down for a yummy treat of these beauties or sign up to a weekly Box Scheme delivery, filled with other seasonal produce.
Recipe for Tolhurst Organic by Sam Kroes
Strawberry Tiramisu Recipe
Tolhurst Organic, Samantha KroesBy Published: May 23, 2023
- Yield: 10 Servings
It's a really satisfying dessert, but would be an outstanding item at breakfast as well!
Ingredients
- 500 grams strawberries
- 300 grams tofu silky
- 300 grams tofu firm
- 200 grams vegan butter melted
- 200 grams Lady fingers vegan
- 1 half orange juice only
- 5 tvsp sugar
- 40 ml Amaretto
- 3 tbsp cocoa powder
- 1 pinch salt
- 1 tbsp row cocoa bits Optional. For topping.
Instructions
- Put all the tofu, orange juice, sugar, salt and amaretto in the blender and blitz until you achieve
a smooth texture.
- Once you’ve achieved this, you can add the melted vegan butter and blend it
in.
- Now make a puree from 300g of your strawberries and put your puree in a shallow dish.
- Thinly slice the remaining strawberries and set aside for now.
- It’s time to assemble! Briefly dip the ladyfingers in the strawberry puree and place a layer in
your glass oven tray. Add half of your sliced strawberries around the ladyfingers, pushing
against the glass. This will look so beautiful!
- Cover with a layer of your vegan mascarpone, use
about half of it.
- Repeat this process once more and finish off with the vegan mascarpone on top.
- Cover it with a generous dusting of cocoa powder and add raw cacao nibs if you like. Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve. Enjoy and share with loved ones!
