Servings: ceramic baking dish
Prep time: 30 minutes
Cook time: 25 minutes
Assemble time: 10 minutes
Chill time: overnight
Ingredients:
Vegan ladyfingers (savoiardi)
● 1 1⁄3 cup all purpose flour
● 2 tbsp cornstarch
● 1⁄4 tsp cream of tartar
● Pinch of salt
● 1 tsp baking powder
● 1⁄2 cup (125ml) aquafaba (liquid from a can of unsalted chickpeas), chilled
● 2⁄3 cup granulated white sugar
● 1 tsp vanilla extract
● 2 tbsp (40ml) vegetable oil
Hojicha concentrate
● 1 tbsp Whisk Hojicha Powder
● 1⁄2 cup (125ml) Hot water (<100oC)
Hojicha cream filling
● 400g firm tofu (Sunrise brand)
● 1⁄4 cup coconut cream, chilled
● 1⁄2 cup powdered sugar
● 2 tbsp freshly squeezed lemon juice
● 2 tsp Whisk Hojicha Powder
● Pinch of salt
Other
● Cocoa powder
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Directions:
- Make the ladyfinger biscuits: sift the flour, cornstarch, cream of tartar, salt, and baking powder into a bowl and whisk together.
- In a large, clean, mixing bowl, beat the aquafaba with the whisk attachment on high for 2 minutes. Gradually add the sugar and whip until stiff peaks, about 5-7 minutes. Add the vanilla extract and oil and whip until smooth, about 2 minutes. The mixture will deflate slightly, which is to be expected.
- Fold in the dry mixture using a rubber spatula until just combined (no traces of dry flour). Rest the ladyfinger batter for 10 minutes at room temperature.
- Meanwhile, preheat the oven to 325oF, set oven racks to the middle, and line 1-2 large baking trays with parchment paper.
- Transfer the batter to a piping bag and cut a ~2cm hole. Pipe the ladyfingers onto the baking trays, leaving at least 1cm of space between each biscuit.
- Bake the ladyfingers for 20-25 minutes. Allow the biscuits to cool on the tray for 5 minutes before transferring to a cooling rack to cool completely before assembling the hojichamisu.
- Make the hojicha cream: blend all of the ingredients in a high speed blender or food processor until smooth. Cover and refrigerate until ready to use.
- Whisk the hojicha concentrate using a bamboo whisk or an electric frother.
- Assemble the hojichamisu: dip the ladyfingers in the hojicha concentrate for about 10 seconds each. Line the soaked ladyfingers on the bottom of a 9x6 ceramic dish. You may break the ladyfingers to fill any gaps if needed.
- Spread an even layer of chilled hojicha cream (half of the portion) on top of the soaked ladyfingers.
- Repeat steps 9 and 10. Cover the hojichamisu dish with plastic wrap and refrigerate overnight to allow the ladyfingers to soak up the flavours and soften up.
- Dust a thin layer of cocoa powder on top before serving.
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Notes:
- The hojichamisu can be frozen in the ceramic dish right after assembling. Defrost in the fridge overnight before dusting with cocoa powder and serving.
- Store leftover hojichamisu in the ceramic dish or transfer to another container,
sealed and refrigerated, for up to 1 week.
Contributor: Lingling Deng