Servings:
4
Prep time:
50
Cooking time:
25
INGREDIENTS
- - 250 g of blackberries
- - 150 g of brown sugar
- - 2 eggs
- - 70 g of soya flour
- - 60 g of rice flour
- - 1 tablespoon honey
- - 1 teaspoon vanilla
- - 250 ml of soy, milk
- - Cornstarch
INSTRUCTIONS
- Mount only the yolks together with vanilla until frothy. Then assembled the egg whites until stiff with 60 g of sugar cane.
- Stir to the whipped egg yolks the soy flour, rice flour and a tablespoon of cornstarch together and in the end mix in gently the egg whites.
- Place the dough in a pastry bag with a large nozzle and form 16-18 ladyfingers directly in a pan lined with parchment paper. Then bake at 180 ° C for about ten minutes. Let cool before removing from paper.
- Bring to a boil over low heat the soy milk mixed with 40 g of sugar and 30 g of cornstarch, stirring constantly simmer for 5 minutes. Pass the cream through a sieve and let cool.
- Prepare the syrup by boiling for 5 minutes 200 ml of water with 50 g of brown sugar.
- Dip the ladyfingers in the cooled bath and placed a first layer of these on the bottom of 4 dessert glasses (or in a baking dish only), cover with half of the cream and then with a layer of blackberries divided into 2 parts if large, continue with more ladyfingers, with the remaining cream and finish with blackberries. Let flavor the tiramisu in the refrigerator for at least 2 hours before serving.
