Category: Baking | Desserts

Blueberrymisu

Recipe by @bakedbylaora

Vegan

Allergy friendly

This blueberrymisu might be your new vegan guilty plesure. It’s actually very easy to make and requires fewer ingredients than you would have thought! 🌱

Ingredients
Ladyfingers
170 g aquafaba (from 1 can of chickpeas)
170 g sugar
270 g flour (all purpose)
1,5 tsp baking powder
+ 20 g powdered sugar for dusting
Blueberry compote
300 g frozen blueberries
50 g sugar
Vegan filling
600 g vegan creamcheese or mascarpone
30 ml DUG barista
70 g powdered sugar
1 tsp vanilla extract
Blueberry pureé
100 g blended blueberries
1 tbsp sugar
1 tbsp cornstarch
Warm DUG barista
400 ml DUG barista
Method
Ladyfingers:
1. In a bowl whip up the aquafaba with an electric mixer until foamy.
2. Add in the sugar and whisk again till glossy (7-10 minutes)
3. Fold in the dry ingrediens slowly, add the batter to a piping bag with a round tip and carefully create 18-20 long ladyfingers (around 8 cm long) and dust them with powdered sugar on top.
4. Bake at 160 °C fan oven, for 20-25 minutes.
5. Let them cool down.
Blueberry compote:
1. Add all the ingrediens to a saucepan. Bring to a boil on high temperature. Then turn down the heat and let it simmer for 10 minutes. Let it cool down completely.
Vegan filling:
1. Add all the ingrediens to a bowl and whisk on high speed.
2. Let it cool down in the fridge.
Blueberry pureé
1. Add all of the ingrediens in a saucepan and bring to a simmer. Let it simmer for 10 minutes and set aside till it cools down slightly.
Warm DUG barista:
400 ml DUG barista warmed up in a saucepan.
Assemble:
To assemble the blueberrymisu, start with warming up the DUG barista till it’s super hot. Dip in the vegan ladyfingers, create a layer and add the filling on top. Add the blueberry filling, and repeat this process. Then finally add the blueberry puree and spread it around. Let it cool for 4-5 hours or overnight! Enjoy!💜
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