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Vegan Chocolate Beetroot Cake

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  If you think vegetables don’t belong in cake, this Vegan Chocolate Beetroot Cake will change your mind. The earthy sweetness of fresh beetroot adds incredible moisture and a subtle depth of flavor, perfectly complementing the rich cocoa. Best of all, this indulgent dessert is completely plant-based — no dairy, no eggs, just wholesome, delicious ingredients. This cake is perfect for birthdays, afternoon tea, or as a guilt-free treat for chocolate lovers. The beets not only keep the cake moist but also add natural nutrients, making it a slightly healthier option without compromising on flavor or texture. Serve it plain, with vegan chocolate frosting, or a dusting of powdered sugar for a stunning presentation. Ingredients For the Cake: 2 medium beetroots (about 200g), cooked and pureed 1 1/2 cups (190g) all-purpose flour 1 cup (200g) granulated sugar or coconut sugar 1/2 cup (50g) unsweetened cocoa powder 1 tsp baking powder 1/2 tsp bakin...
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Classic Tiramisu – Italian Dessert Perfection

 

Classic Tiramisu – Italian Dessert Perfection


📝 Ingredients

For the Cream Layer:

  • 6 large egg yolks

  • ¾ cup (150g) granulated sugar

  • 1 cup (240ml) heavy cream (cold)

  • 1 cup (225g) mascarpone cheese (room temp)

For the Coffee Dip:

  • 1 ½ cups (360ml) strong brewed coffee or espresso, cooled

  • 3 tbsp coffee liqueur (like Kahlua – optional)

For Assembly:

  • 24–30 ladyfinger cookies (savoiardi)

  • Unsweetened cocoa powder (for dusting)

  • Optional: dark chocolate shavings for topping

Classic Tiramisu – Italian Dessert Perfection


👩‍🍳 Instructions

  1. Prepare the cream:
    In a bowl over a simmering pot (double boiler), whisk egg yolks and sugar until thick and pale (about 5–7 minutes). Remove from heat and let cool.

  2. Whip the cream:
    In a separate bowl, beat cold heavy cream until stiff peaks form.

  3. Add mascarpone:
    Mix mascarpone into the cooled egg mixture until smooth. Then gently fold in the whipped cream.

  4. Prepare the coffee:
    Combine the coffee with liqueur (if using) in a shallow bowl.

  5. Assemble:
    Quickly dip each ladyfinger into the coffee (1 second each side).
    Line the bottom of a dish with soaked ladyfingers.
    Spread half of the mascarpone mixture over.
    Repeat with another layer of dipped ladyfingers and the rest of the cream.

  6. Chill:
    Cover and refrigerate for at least 6 hours (overnight is best).

  7. Finish:
    Dust generously with cocoa powder just before serving. Optionally, add chocolate shavings.


🧊 Tip:

Do not over-soak the ladyfingers or they’ll become mushy. One second per side is enough!


🎥 Video Tutorial

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