This Icebox Cherry Tiramisu using "aquafaba" just may be your new go-to dessert when cooking for friends and family.
Never did I think I’d see the day where I’d use bean water in a dessert.
Now, adding mashed beans into brownie, cookie and cake batter has been a cool healthy baking trend for the past few years ---> if you haven’t tried this yet, check out these 16 creative bean-based desserts.
But the liquid from a can of beans? Not so much…
The latest culinary phenomenon appears to be “aquafaba” or literally, bean water. Aquafaba is the liquid you get from draining a can of beans. Chickpea aquafaba appears to be the most popular but the bean water from other canned beans apparently works, too, as a vegan replacement for eggs when baking.
And when you whip aquafaba, it mimics the structure of whipped egg whites. It has a fairly neutral taste, with a very slight hint of bean flavor.
For many years (before the Internet and social media #gah), I had a tiramisu recipe torn from the pages of a Cooking Light magazine that was always my go-to dessert when cooking for friends and family.
I had forgotten about this recipe until recently when I started brainstorming for this month’s Sweet Splurges. The original recipe called for whipped egg whites and that’s when I thought of creating a tiramisu using aquafaba. My blogging partner, Serena, recently did an “All About Aquafaba” Facebook Live cast where I learned the basics.
For this recipe, I used the liquid from one can of chickpeas and whipped it with ¼ cup of sugar (the only added sugar in this recipe!) Within minutes, I had a meringue-like whip.
I folded half of it into a blended mixture of vanilla yogurt, mascarpone cheese, cottage cheese and cherries. The other half I used as the end topping – sprinkled with unsweetened cocoa.
The verdict? While the top layer of the aquafaba deflated a bit after being in the freezer for a few hours, the actual filling was robust and delicious – with no bean flavor at all.
So, now I’m brainstorming new ways I can use aquafaba because it’s that intriguing in the kitchen!
This Icebox Cherry Tiramisu features the latest ingredient trend: aquafaba! @tspbasil @healthyaperture Tweet this
Icebox Cherry Tiramisu
- 1 tablespoon instant espresso
- 2 tablespoons Kahlua liqueur
- 1 1/4 cups hot water
- 8 ounces Greek style or Icelandic style vanilla yogurt
- 4 ounces mascarpone cheese
- 4 ounces cottage cheese
- 1 1/2 cups sweet cherries, pitted and chopped (about 3 dozen cherries)
- Liquid from 1 (15 ounce) can of chickpeas
- 1/4 cup sugar
- 20-22 ladyfingers, split in half
- Unsweetened cocoa powder
In a small pitcher, add espresso and Kahlua. Pour in hot water and mix. Set aside.
In a blender, add yogurt, mascarpone cheese, cottage cheese and half of the cherries. Blend until smooth. Spoon into a large bowl. Set aside.
In a stand mixer bowl, pour in bean liquid or aquafaba. (Save chickpeas for another use.) Start whipping with whisk attachment. Slowly pour in ¼ cup sugar as whisk continues to whip. Whisk until stiff white peaks form. Gently fold half of the whipped aquafaba and the remaining cherries into the cherry cheese mixture. Set aside.
In a 9-inch square pan, layer half of the ladyfinger halves on the bottom. Pour half of the espresso mixture over each ladyfinger until soaked. Spread half of the cherry cheese mixture over top the ladyfingers. Top with remaining ladyfingers and pour remaining espresso mixture over top. Spread remaining cherry cheese mixture over top ladyfingers. Spread remaining whipped aquafaba over top. Dust with cocoa powder.
Put toothpicks into tiramisu and cover with plastic wrap. Freeze for at least an hour.
When ready to serve, remove from freezer for 5 minutes, then cut into squares.