Craving a different sort of Vegan dessert without being committed to cooking,
I ventured on a quest to make a few desserts. The main one being a vegan tiramisu for the single person. I didn't want to make batches for the tiramisu, so I came up with a simple pan-cake that is spongy and satisfying the craving quickly in just a few minutes plus cook time if you made your morning coffee or came home to leftovers sitting in the pot. You aren't going to get out mixing bowls or any major equipment aside from a stovetop burner for this recipe. Just a pan, a small tupperware bowl, a teaspoon, ingredients, and a plate.
To make 1 tiramisu pancake (or other flavor --substitute liquid for coffee)
Unbleached flour = 5 really heaping teaspoons
Rumford Baking powder= 1/4 teaspoon
Brewed Coffee liquid = appx 1/4 cup or a little more
Madagascar Vanilla liquid= 1/4 teaspoon or more to taste
Earthbalance
Maple Syrup
Optional tiramisu syrup
Mix dry ingredients flour and baking powder together or put in a small 1 cup tupperware bowl with lid and shake it. Then add and mix in liquid ingredients, Coffee and Vanilla until smooth.
Heat the pan, here I use a small thin pan designed to cook a single egg. It fits a pancake or Boca buger perfectly. Melt a teaspoon of Earthbalance in the pan until sizzling, not burning, and then pour in the batter. Cook the pancake most of the way through on one side, then flip it. Cook on medium to low heat so there is no runny batter in the pancake.
When you're done cut take off the hardened top of the pancake. You can either scoop out the spongy contents into a bowl (hint: you can put it in the tupperware if you already washed it) or serve it on a plate. Drown the cake in maple syrup, tiramisu syrup, and a pad of Earthbalance.
If you want to make a vegan marscopone (not mascarpone), use a container of soy cream cheese, some maple syrup 1/4 cup to taste, add 1/4 tsp lemon juice for soured flavor, and whip. add sugar to taste if necessary.
