light dessert

Wow your friends with this decadent vegan tiramisu. With velvety creamy layers and rich espresso you won’t believe this indulgent dessert is vegan.

Vegan Tiramisu Recipe by Tasty

all-purpose flour

cornstarch

baking powder

baking soda

salt

unsalted vegan butter, softened

vegan sugar

aquafaba, liquid chickpeas

vanilla extract

almond milk

nonstick cooking spray, for greasing

cashews

water, cashews

maple syrup

unrefined coconut oil, melted

lemon juice

oz full-fat coconut milk,

sugar

fl oz espresso, room teperature

water

dark rum

cocoa powder,

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Make the ladyfingers: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

In a separate medium bowl, cream together the butter and sugar with an electric hand mixer until fully combined. Add the aquafaba and vanilla and beat for 2-3 minutes, until light and fluffy. The mixture may look broken, but will come together once the dry ingredients are added.

Add ½ of the flour mixture to the wet ingredients and beat until just combined. Scrape down the sides of the bowl and add the almond milk. Beat until combined. Add the rest of the dry ingredients and beat until smooth.

Line 2 baking sheets with parchment paper and grease with nonstick spray.

Transfer the batter to a piping bag fitted with a ½-inch round tip or a zip-top bag with a corner snipped off. Pipe the ladyfingers onto the prepared baking sheets, spacing at least 1½ inches apart. Each cookie should be 2¼ inches long and ¾ inch wide. You should have 50-55 total.

Chill the piped cookies in the refrigerator for 30 minutes.

Bake the ladyfingers for 13-15 minutes, until the edges are light brown. Let cool completely.

Make the vegan mascarpone: Add the cashews to a medium heatproof bowl and pour in enough boiling water to cover by 1 inch (2.5 cm). Let soak until slightly plumped and softened, about 10 minutes. Drain.

Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to a blender. Blend until smooth. Set aside.

Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.

Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.

Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.

Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream. Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.

Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.

Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.

https://vid.tasty.co/output/127987/landscape_480/1553290638

Valli Little adds a tropical twist to the classic lemon tart with the addition of a tasty nut pastry.

The new lemon and lime tart that screams summer

(80 milliliters) lime juice

(80 milliliters) lemon juice

(165 grams) caster sugar

(125 milliliters) thickened cream,

eggs

finger limes, split, pearls removed

Micro coriander, to serve

(75 grams) macadamias,

(225 grams) plain flour

(40 grams) pure icing sugar

unsalted butter, chilled, chopped

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This knock-out dessert featured on the cover of our October 2016 Produce Awards issue. Made with thick Greek-style yoghurt, this panna cotta is decadent and comforting and has the added bonus of being flavoured with rhubarb and thyme.

Yoghurt and buttermilk panna cotta

titanium-strength gelatine leaves

caster sugar

thick Greek-style yoghurt

sour cream

(80 milliliters) buttermilk

(275 grams) caster sugar

(80 milliliters) orange juice

thyme

bay leaves, roughly crushed

vanilla bean, split, seeds scraped

(about 6 stalks) rhubarb, cut into 5cm pieces strawberries

(60 milliliters) sweet white wine

These are low calorie and low sugar, but a cookie you can feel good about any time of day. Made with whole grains, natural sugars and almonds for protein. Delicious with a cup of tea.

100 Calorie Mandle Bread

whole wheat flour

extra virgin olive oil oil

lemon zest, lemon

almonds

Delight friends and loved ones this summer with this beautiful Peaches ‘n’ Cream Cheesecake recipe. It may take a bit of time, but it’s relatively easy to prep and it is definitely worth the wow factor!

Peaches ‘N’ Cream Cheesecake Recipe by Tasty

oz shortbread cookie

unsalted butter, melted

yellow peaches, quartered, plus 4-5 thinly sliced

water, divided

oz cream cheese, softened

heavy cream

orange food coloring, optional

prosecco

Grease and line the sides of a 9-inch (20 cm) round springform pan with parchment paper.

Add the shortbread cookies to a food processor. Pulse until finely crushed. Add the melted butter and pulse until combined.

Transfer the cookie crumb mixture to the springform pan. Use a spatula or measuring cup to press the cookie crumbs down to form an even base. Freeze for 10 minutes.

Add 2-3 quartered peaches (depending on size) to a food processor. Blend until smooth. Strain through a fine-mesh sieve.

In a small bowl, combine ½ cup (120 ml) cold water and 2 packets of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.

In a large bowl, beat the cream cheese, 1¼ cups (250 G) sugar, the vanilla, and lemon juice together with an electric hand mixer until combined.

Add the heavy cream and melted gelatin and beat for another 2-3 minutes, until well combined and fluffy.

Spread half the cheesecake mixture over the chilled cookie crust. Freeze for 10 minutes.

Mix 1 cup (255 G) of the strained peach puree and orange food coloring, if desired, into the remaining cheesecake mixture. Carefully pour the mixture over the first layer of cheesecake. Spread evenly and freeze for another 10 minutes.

In a small bowl, combine the remaining ½ cup (120 ML) cold water with the remaining 2 packages of gelatin. Let the gelatin bloom for 5 minutes, until the water is mostly absorbed. Microwave for 20–30 seconds, or until the gelatin is melted.

Combine the gelatin mixture, hot water, and the remaining ⅔ cup (135 G) sugar and whisk to dissolve the sugar. Slowly pour into the prosecco and stir to combine. Let sit for 5 minutes to cool slightly. Skim off any foam that rises to the top. Set aside.

Starting from the outside and working inward, arrange the sliced peaches over the peach cheesecake layer in a circular pattern with the curved sides facing out. Begin with the larger slices, overlapping slightly, and continue until the entire surface is filled.

Spoon half of the prosecco gelatin over the peaches. Carefully transfer to the refrigerator and let set for 30 minutes. Pour the remaining prosecco gelatin over the peaches up to the rim of the pan. Chill in the refrigerator for at least 6 hours, or overnight.

Release the springform and remove the parchment, then slice and serve.

https://vid.tasty.co/output/133619/landscape_480/1558545272

Better than any bakery, this carrot cake is tender, light, perfectly sweet, and so delicious! And all made in one bowl!

Lemon Glazed Carrot Cake

salted butter, melted

milk

dark brown sugar

eggs,

carrots

cinnamon

cream cheese

lemon zest

1. Preheat the oven to 350° F. Butter a (9×5 inch) bread pan - line with parchment paper.2. In a large bowl, stir together the butter, brown sugar, yogurt, eggs, and vanilla until combined. Stir in the grated carrots. Add the flour, baking soda, cinnamon, and salt. Mix until combined.3. To make the cinnamon swirl. Mix the butter, brown sugar, flour, and cinnamon.4. Spoon half the batter into the prepared bread pan. Sprinkle the cinnamon swirl over the top. Evenly spoon the remaining batter over the cinnamon. Bake for 55-60 minutes or until the center is just set. Remove the bread and let cool.5. To make the icing. In a medium bowl, beat together the powdered sugar, cream cheese, lemon juice, and 1-3 tablespoons of water until smooth and drizzly. Spoon over the cake. 6. Mix the sugar and lemon zest. Sprinkle the lemon sugar over the cake. Let the icing set for 30 minutes. Slice and enjoy!

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Top 6 light dessert recipes from across the web

The most viewed light dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Tiramisu Recipe by Tasty

The new lemon and lime tart that sc...

Yoghurt and buttermilk panna cotta

100 Calorie Mandle Bread

Peaches ‘N’ Cream Cheesecake Recipe...

Lemon Glazed Carrot Cake

The most viewed light dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine