Apple Cider Tiramisu

Who needs honey when you can make your own golden, sticky syrup from apple cider! Leveraging that naturally rich, autumnal flavor to make an espresso-spiked dip for tender homemade lady fingers, tiramisu gets a brand-new lease of life for Rosh Hashanah. Lightly spiced apple mousse adds layers of flavor, elegant yet nostalgic all in the same bite. Celebrate tradition with a twist to start the New Year off on a sweet note.  

Serves: 8 people  

Time to make: Approximately 2 hours, not including chilling time   

Ingredients  

For the lady fingers  

• 80 ml (1/3 cup) aquafaba 
• 100 g (½ cup) granulated sugar 
• 120 g (1 cup) all-purpose flour 
• 24 g (3 Tbsp) cornstarch 
• 4 g (1 tsp) baking powder 
• 2.5 ml (½ tsp) vanilla extract 
• 1 g (½ tsp) lemon zest 
• 15 g (2 Tbsp) confectioner's sugar 

For the apple-spresso syrup 

• 480 ml (2 cups) apple cider (unfiltered apple juice) 
• 50 g (¼ cup) light brown sugar 
• 5 g (1 Tbsp) instant espresso powder 
• 1 g (½ tsp) ground cinnamon 
• Pinch of salt 
• 45 ml (3 Tbsp) apple brandy 

For the apple mousse 

• 240 ml (1 cup) vegan whipping cream or coconut cream 
• 225 g (1 cup) vegan cream cheese 
• 250 g (1 cup) apple butter 
• 60 g (½ cup) confectioner's sugar 
• 1 g (½ tsp) ground cinnamon, plus additional for garnish 
• 1.5 g (¼ tsp) salt 

Method  

Lady fingers 

1. Preheat your oven to 175°C (350°F) and line two baking sheets with silicon baking mats or parchment paper. 
2. Place the aquafaba into the bowl of your stand mixer and install the whisk attachment. Whip on medium speed until frothy and slowly begin to sprinkle in the granulated sugar. Increase the speed to high and continue to whip for about 5–7 minutes, until soft peaks form. 
3. Separately, sift together the flour, starch, and baking powder. Add about half of the dry ingredients into the bowl and gently use a large spatula to fold it in. Incorporate the remaining dry goods, followed by the vanilla and lemon zest. 
4. Spoon the batter into a piping bag fitted with a large, round tip (about 1.25 cm) and pipe 7.5 cm-long strips onto your prepared sheets, spacing each about 2.5 cm apart. 
5. Sprinkle a light coat of confectioner's sugar over the cookies with a sifter or fine mesh strainer, and bake for 9–12 minutes, until the cookies no longer appear shiny and are just barely browned around the edges. 

Apple-spresso syrup 

1. In a saucepan over medium heat, whisk together the apple cider, brown sugar, espresso powder, cinnamon and salt. Bring to a boil, then reduce the heat to low and simmer, uncovered, until it reduces by about two-thirds. Stir occasionally to prevent it from burning on the bottom. Be patient, as this can take 20–30 minutes. 
2. Turn off the heat and mix in the apple brandy. Let cool completely before using; it will continue to thicken. If making in advance, store in an airtight glass jar in the fridge for up to a week. 

Apple mousse 

1. Pour the vegan whipping cream into the bowl of your stand mixer and install the whisk attachment. Whip on high speed for 5-8 minutes, until soft peaks form. 
2. In a separate bowl, beat the vegan cream cheese until smooth, then add the apple butter, confectioner’s sugar, ground cinnamon, and salt. Mix until fully combined and lump-free.  
3. Spoon half of the whipped cream into the apple mixture and gently fold to combine. Add the remainder and repeat, until there are no streaks throughout the mousse, keeping it as light and fluffy as possible.  

Assembly 

1. Dip one ladyfinger at a time into the apple-spresso syrup for just a few seconds, then arrange them side by side on top of the mousse. It’s okay if they slightly overlap. Drizzle lightly with 15 g (2 Tbsp) of additional syrup. 
2. Spoon half of the mousse on top of the lady fingers. Dip the remaining lady fingers into the syrup and arrange them in another layer that completely covers the mousse. Drizzle again with an additional 15 g (2 Tbsp) of the syrup. 
3. Spread the remaining mousse smoothly on top. Dust with additional cinnamon, to cover. For best results, cover and refrigerate the tiramisu for 4–6 hours, until set and thoroughly chilled.  

Recipe written and photographed by Hannah Kaminsky, Senior Editor of Vegan Journal, recipe developer, food photographer, and cookbook author based in Austin, Texas.They focus on bold flavours, unconventional combinations, and simple techniques to make vegan food more accessible and delicious for everyone. 
 
Find more of her work at   BitterSweetBlog.com and on Instagram at @BitterSweet__