Steiramisù - Vegan Pumpkin Seed Oil Tiramisu

Franziska (@fransfuturekitchen) has really come up with something special for you! 🙂 The creative blogger from Austria loves to create Austrian and Italian dishes in new, vegan ways. You can find a variety of delicious treats on her blog and we are thrilled that one of her delicious recipes has found its way to us. Her latest stroke of genius: The Steiramisù! Styria meets Italy: This tiramisu is the Styrian sister of the Italian classic. The sponge cake is refined with pumpkin seed oil and the layers are topped with ground pumpkin kernels. The strawberries give the dessert a fresh spring touch. Here’s how easy it is:   Ingredients (for 2 servings) For the sponge cake:

• 125 g light wheat or spelt flour
• 50 g sugar
• 2 tsp baking powder
• 3 tbsp Organic Styrian Pumpkin Seed Oil PGI
• 125 ml sparkling mineral water

For the cream:

• 300 g vegan, firm yogurt (preferably soy skyr)
• 50 g whippable vegan cream
• 20-30 g powdered sugar
• 1/2 packet vanilla sugar
• 2 tbsp lemon juice

For garnishing:

• 30 g ground pumpkin kernels
• 150 g strawberries
• 4 tbsp amaretto (optional)
• 4 tbsp plant-based milk

  Preparation Sponge cake:

1. Preheat the oven to 180°C.
2. Mix flour, sugar and baking powder in a bowl, then add the pumpkin seed oil and mineral water. Mix well and pour the mixture into a greased 25×20 cm loaf pan.
3. Bake the sponge cake for about 15-20 minutes until the edges turn slightly brown. Turn it out directly onto a wire rack and let it cool completely.

Cream:

4. Once the sponge cake has cooled, mix the soy yogurt with the powdered sugar, vanilla sugar and lemon juice in a bowl. Whip the cream and then gently fold it in.

Layering:

5. Cut the strawberries into small pieces. Mix amaretto and plant-based milk in a glass.
6. Cut out four round shapes from the sponge cake (you can use the glass you want to fill the tiramisu in later).
7. For layering the tiramisu, make two layers per glass in the following order: sponge cake, 2 tbsp amaretto-soy milk, 1 tbsp strawberries, 1 tbsp ground pumpkin kernels and 3 tbsp cream. After the last layer, you can decorate the top of the tiramisu with pumpkin kernels and strawberries.
8. Refrigerate the tiramisu for at least 2-3 hours before eating. Buon Appetito!

  Tips: Put the sponge cake in the oven immediately, otherwise the mixture will collapse. If you don’t have strawberries, you can use any other berry. Thank you for this wonderful recipe, dear Franziska!