300 gr (10.5 oz.)rhubarbalternatively strawberries
somewater
1 Tbspmaple syrup
1 Tspvanilla extract
Sponge cake
75 ml (1/3 cup) soy milkor any other plant-based milk
200 ml (1 cup) sparkling water
100 gr (1/2 cup) raw cane sugar
1 tspvanilla extract
Zest1 lemon
250 gr (2 cups) spelt flour
1 tsp baking soda
1 tsp baking powder
1 Tbsp apple cider vinegar
Creme
120 gr (4 oz.) Ricotta vegan (e.g. New Roots)
150 gr (5 oz.) curdvegan
2 Tbsp lemon juice
75 gr (1/3 cup) powdered sugar
300 ml (1 ¼ cup) soy cream whippable
200gr (7 oz.) strawberries
Instructions
Rhubarb compote
Finely chop the rhubarb and put all ingredients in a pot
Let simmer for 10-15 minutes until the rhubarb is soft and slightly fallen apart
Sponge cake
Preheat the oven to 180°C (356°F)
Mix flour, sugar, baking soda and baking powder in a bowl, add the moist ingredients and mix until smooth
Put into a greased or with baking paper covered square baking pan (approx. 20x30 cm/8x12”) and bake for 20 minutes – check with a stick if well done
Creme
Put ricotta, curd, powdered sugar, lemon juice and vanilla in a bowl and mix until creamy
Whip the soy cream until it’s firm and carefully fold in the ricotta curd mix
Tiramisu
Cut the strawberries in slices
Cut the cooled off sponge cake in half horizontally and place one half in a casserole (approx. 20x30 cm/8x12“). Coat it with half of the compote and place the strawberry slices on it. Then add half of the cream on top
Repeat with the 2nd half of the sponge cake, finish with the cream and powder the tiramisu with strawberry powder/cocoa
Let it steep in the fridge for 4-6 hours
Notes
You can also just use strawberries for the recipe. Make a compote with them (same amount as the rhubarb) and use fresh ones as well.