Here’s to our spoon dessert: Ma sì, dai, Tiriamoci-Sù! The vegan dessert: Come on, let’s cheer up! A decadent “dolce” that draws inspiration from the harmonious encounter of a ‘tiramisù’ with the ‘zuppa inglese’ (two Italian classics). To pick a name was no easy task, that’s all we came up with 🤣

Welcome to our plant-based recipes collection – the fruit (veggies and desserts) of the collaboration between ottimoblog.com and appetibilis.net | Here happily edited and translated by Orsola 😀

It was love at first sight between those two desserts. Both with a rumoured birthplace, what else do they have in common?

To make them you need a base – like a sponge cake or ladyfingers cookies – to be soaked in a liqueur syrup… grown-up flavor for a decadent dessert 😉

Whether it’s the classic alkermes (mind you, it’s not vegan), rum or maraschino (a happy addition that works just fine), it’s all about the soaking: spirit and passion (Eros and Thanatos)… ok, a bit loopy here.

It’s a bit like dipping the ‘petite madeleine’: Proust in tea and us in a maraschino [ma-ra-skì-no] bath… and that’s how tiramisù and zuppa inglese got along!

What are you doing?
Looking for my soul mate.
But that’s a tray of tiramisu!
It could be anywhere!

(Anonymous)

Have you ever heard of zuppa inglese? Literally translates as “English soup”, and no, no matter the title, it’s an all-Italian dessert.

The use of ‘English’ in its name may come from the fact that it was originally made with rum (the favourite spirit of Her Britannic Majesty’s subjects). Or, alternatively, it may have been inspired by an English dessert called trifle. But this is for another dessert story!

Although our Tiriamoci-Sù! [ti-rià-mo-chi sù] is somewhat elaborate, it is relatively straightforward to prepare. However, it does require a certain degree of organisation.

OK, let’s move on to the recipe.

The Recipe for our “Tiriamoci-Sù”

We started from the basic recipes, and then added elements to enhance it:

• The zest of a citrus fruit – or two drops of essential oil (such as lime) – for a fresh note.
• A generous tablespoon of maraschino [ma-ra-skì-no] for a smooth spirited note.
• Coconut cream for an exotic touch.

Feel free to try new additions and personalise this dessert to your taste!

[servings: 4 | time: 1 h 10 min (30 – 35 min prepping + 30 – 35 min baking) | difficulty: medium]
*| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |*

Ingredients

‘Pan di Spagna’ (Italian sponge cake)

• 250 g flour (all purpose)
• 50 g cornstarch (or potato starch)
• 120 g brown sugar (or whatever you prefer)
• 50 g of oil (sunflower seeds in our case)
• 300 g water
• 1 sachet of baking powder
• 1 tip of a teaspoon of turmeric (powder)
• zest of 1 lemon or orange (optional)

About the oil (*) – Unless otherwise specified, we use organic and cold-pressed evo or sunflower seed oil (the high-oleic type for frying).

Soak

• 3 tablespoons water
• 1 tablespoon agave (or maple) syrup
• 3 to 4 drops of lime essential oil (or 1 tablespoon of lime juice)
• 1 tablespoon of rum (optional)

(Mix everything in a glass/bowl already as you measure out the ingredients)

For our ‘crème légère’

• 200 ml almond or soy milk (no sugar)
• 40 g light brown sugar (or icing sugar)
• 13 g cornstarch
• The tip of a teaspoon of turmeric
• 1 tablespoon of maraschino (a generous one)
• 1 tip of a teaspoon of turmeric (powder)
• 1 can of coconut milk (refrigerated overnight). Fat percentage 18% on 100 ml

To decorate

• 1 bar of 72% dark chocolate (plant-based)

Tools

• rectangular baking pan 28×24 cm
• baking paper
• bowls
• round pastry cutter set
• sharp knife
• large and small whisk
• small saucepan
• electric whisk
• spatulas

Directions

Let’s start with the sponge cake by picking a bowl and the hand whisk…

1. Pre-heat the oven to 170 °C (static mode), and prep the baking pan, lined with baking paper.
2. In the bowl, sift the flour and starch. Add the sugar, salt, the grated zest, and mix (with the hand whisk).
3. Create some space in the middle of the dry ingredients, and pour in oil and water – a little at a time. Mix very quickly until smooth.
4. Add the baking powder, mix and transfer to the tray.
5. Bake for about 35 minutes – Please note that time may vary depending on the oven. However, remember to check how is going during the last few minutes of baking.
6. Once cooked, remove the sponge cake from the oven and let it rest 10 to 15 minutes (over the counter). Then remove it from the tray and let it cool down before using it.

Let’s proceed with the ‘Crème Légère’

La crème légère is the harmonious result of combining crème pâtissière (pastry cream) with chantilly…

7. Pastry cream – In a small saucepan, place the sugar, starch, and turmeric.
8. Stirring with a whisk, add the vegetable milk. Move the pan on the heat, and continue the stirring until it start setting. (This usually takes a few minutes).
9. Remove from the heat and immediately add the maraschino, continuing to stir to let the alcohol evaporate. Allow to cool.
10. Chantilly cream – At this point, take the can of coconut milk from the refrigerator, without shaking it. (As it gets cold, the fatty part separates from the water). 
11. Gently open it, scoop out the solid part with a spoon and place it in a boule. Whip it with electric whips: you will see, it whips up beautifully!
    • Here you could add a teaspoon of icing sugar.
12. Take back the chilled pastry cream and stir it until smooth, then add, one tablespoon at a time, the whipped coconut cream. Incorporate it with the help of a spatula, stirring gently from top to bottom. You should get an airy, mousse-like cream.

It’s time to assemble!

13. Start by picking the right size pastry cutter for your containers!
14. Let’s move on to cutting. Create 1 cm thick strips (a bit like ladyfingers cookies), lay them side by side and, using the cutter, cut out disks. (It will be easier to position them). 
15. In a cup (or glass) of your choice, place a spoonful of cream on the bottom, a disc of sponge cake and soak it with a spoonful of syrup. Place another layer (cream/sponge cake/soak) until you reach the desired level.
16. For decoration. Chop up the bar to get thin slivers of chocolate, to sprinkle on top.

Notes and Variations

• The coconut cream must be cold to whip well. A large bowl will help you incorporate the air better.
• For an airy, smooth crème légère, use a ratio [2:1]: two parts pastry cream to one part chantilly cream.
• About the chocolate. You can also place some of the slivers between layers, or use chocolate chips.

The result is irresistible, so enjoy every spoonful.

Interesting Links

Questa è la ricetta in italiano del nostro Ma sì, dai,”Tiriamoci-Sù!”

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ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.