THE EASIEST AND TASTIEST DESSERT EVER! PEACH 'TIRAMISU' VEGAN WAY

One of the things I like the most about cooking vegan is how creative you can be when it comes to 'veganzing' an already established recipe: It is both a pleasure and well as a challenge. Well, in this case over here was just a pleasure, no challenge involved since the ingredients are pretty simple so the result was perfect! The beautiful peaches go along perfectly well with the sweet and silky cream and the texture of the biscuits. A mouthful sensation and a delicate and fresh dessert, that's also light and beautiful.

Enjoy!
CJ


THE EASIEST AND TASTIEST DESSERT EVER! MY GRANDMA'S PEACH 'TIRAMISU' VEGAN WAY


INGREDIENTS:

400g of canned peaches
500ml plant-based milk of your choice
300ml of vegan condensed milk or 1/3 cup of sugar
150ml of vegan cream of your choice
2 to 3 tablespoons of cornstarch
2 - 3 lemon peels
1 teaspoon of pure vanilla essence
1 package of vegan lady's finger or any other sweet biscuits (about 200g)
Fresh mint leaves



METHOD:

With your stove flame turned off, add the plant-based milk to a pot, along with the other ingredients except for the biscuits, the mint leaves, and the peaches.
Mix very well until all the cornstarch dissolves completely.
Turn on the heat, stir until the cream thickens up.
Remove the cream from the pot, add to a bowl, cover with a cling film making sure the film touches the surface of the cream, this will prevent forming a hard skin on top of the cream. Put it in the fridge.
Remove the peaches from the syrup and chop them in medium pieces, leave a few long ones for garnishing the tiramisu later. Do not discard the syrup.
On a 26 X 18 X 6 cm dish, add a layer of the cream, dip both sides of the biscuits in the peaches syrup, then layer them on top of the cream, followed by a layer of the peaches on top of the biscuits. Repeat this process until you have filled to dish completely, finish it with a layer of the cream and garnish with the long peaches and a few mint leaves.
Put the tiramisu in the fridge for at least 5 hours. Serve it cold!


🍑 PRINTABLE RECIPE: https://chefjanapinheiro.com/the-easi...


❤️ My vegan homemade butter:    • Easy vegan butter: Thyme butter, nuts...  
❤️ My vegan white mozzarella cheese:    • RAW MELTABLE STRETCHABLE VEGAN WHITE ...  
❤️ My vegan GF, soy-free, nut-free cheese:    • SOY-FREE, NUT-FREE, GLUTEN-FREE VEGAN...  
❤️ My vegan ricotta cheese recipe:    • THE BEST HOMEMADE VEGAN RICOTTA CHEES...  
❤️ My nutritional yeast substitute recipe:    • THAT SIMPLE 3 INGREDIENTS NUTRITIONAL...  

—————————————————————————————————————————————————————

🏠 Visit my Amazon Shop: https://www.amazon.com/shop/chefjana
♥︎ The bear claws oven mittens I use: https://amzn.to/35Go94H
♥︎ The ceramic casserole dish I use: https://amzn.to/2XXx0N3
♥︎ The gratin dish I love: https://amzn.to/3475cHE
♥︎ The skillets I love: https://amzn.to/32DKO0B
♥︎ The skillet I use: https://amzn.to/2pDyJtV
♥︎ The dutch oven casserole I use: https://amzn.to/32zOEIg
♥︎ The food processor that I love: https://amzn.to/31pUfiJ
♥︎ The pot I use: https://amzn.to/2J2CLCY
♥︎ The baking sheet I use: https://amzn.to/2J3gN2H
♥︎ The wok I use: https://amzn.to/2Q6nLWS
♥︎ The pan I use: https://amzn.to/2Gl7Dw7
♥︎ The knife I use: https://amzn.to/2NfEANz
♥︎ The camera I use: https://amzn.to/2WG6Jkg
♥︎ The measuring cups I use: https://amzn.to/2D45qo2
♥︎ The measuring spoons I use: https://amzn.to/2CSgPqL
♥︎ The garlic keeper I use: https://amzn.to/2UkvIs0

---------------------------------------------------------------------------------------------------------------

Support me on Patreon:
https://www.patreon.com/user?u=16286402

Follow me on Social Media:

Instagram: @chefjana
  / chefjana  

Follow me on Facebook: Chef Jana Pinheiro
  / chefjanapinheiro.com  

https://www.chefjanapinheiro.com


MUSIC:

"BLUEBIRD”
E's Jammy Jams - YouTube Music

"A BRAND NEW START"
TrackTribe - YouTube Music

“AMOR DE CHOCOLATE”
Hugo Correa - Epidemic Sound


THE EASIEST AND TASTIEST DESSERT EVER! MY GRANDMA'S PEACH 'TIRAMISU' VEGAN WAY