Vegan Tiramisù – Manuela Metra

If coffee had a voice, what would it sound like?

For us, it would have a thousand different shades, tones and inflections. Coffee is a form of self-expression and a personal ritual that, through creativity, can also become a story.

It accompanies our days, creates memories and becomes a way to get to know someone better. How many times have we said to someone: “Shall we meet for a coffee?”. This is where the “Meet me for a coffee” project comes from, a narrative space dedicated to those who experience coffee as culture, memory and evolution.

In her personal story, ceramicist and art therapist Manuela Metra shared with us a recipe that speaks of a nostalgic but at the same time contemporary identity. Tiramisù, the classic Italian dessert, rich and traditional, is presented in a vegan, gluten-free, alternative version that keeps its iconic layers, allowing it to be discovered slowly… just like a complex personality.

To make it, you need a few simple ingredients and a quality espresso machine.

Ingredients

• 500 g (2 cups) of plant-based Mascarpone cheese
• 120 g (0.6 cups) Muscovado sugar or brown sugar
• 6 large gluten-free oat cocoa biscuits
• 2 cups of espresso coffee
• unsweetened cocoa powder

Recipe

To make 6 portions:

1. Combine 500 g ( 2 cups) of plant-based Mascarpone cheese with 120 g (0.6 cups) of sieved Muscovado sugar, mixing until you obtain a smooth texture.
2. Prepare 2 cups of espresso coffee with your Gaggia machine.
3. Pour the coffee into a bowl so it can cool down.
4. Dip the biscuits into the cooled coffee, one by one, soaking them on both sides. They should soften slightly, without becoming too soggy.
5. Assemble the tiramisù in cups or small bowls. In each cup, place one biscuit, followed by a generous amount of cream, then dust with unsweetened cocoa powder.
6. Cover and let them rest for at least 12 hours, the right time for all flavors to combine properly.

CREDITS

Recipe by Manuela Metra; photos by Gaia Menchicchi; styling by Beatrice Pradaunity!