This baking season we’re on a mission to celebrate the BIG difference that little passed on baking tips and skills can have in our lives ❤️ We’re working with Giuseppe and his lovely Nonna who share lots of special baking memories, and all the tips his Nonna has passed on have made Giuseppe the baker he is today! Here are their favourite 3 recipes.
Vegan Tiramisu with Nonna - a classic Italian dessert I remember baking with Nonna growing up! Made with Dr. Oetker and made better with Nonna’s little tips which have made a big difference to my baking 💙
Recipe
Ingredients:
- 400ml espresso coffee
- 250g vegan cream cheese/mascarpone
- ~200g caster sugar (taste as you go)
- 250ml vegan double cream (whipped)
- 2 shots maraschino
- 1 tsp Dr. Oetker vanilla extract
- 1 sponge cake or vegan biscotti
- 1/2 tsp Dr. Oetker baking powder
- Dr. Oetker cocoa powder to serve
Method:
Prepare a vegan cake by adding 1 mashed banana, 1/2 tsp baking powder, and 200ml plant based milk to a regular cake mix. Flatten on a baking tray and bake.
Prep the espresso coffee. Whip the double cream and fold in the mascarpone then whisk in the sugar. Add the liquor of choice, vanilla extract, cover the sponge cake in coffee, making sure it’s well absorbed, then cover in a layer of the cream, and repeat once more. Refrigerate for 2 hours minimum and use a sieve to sprinkle over with cocoa powder.
Vegan Panna Cotta with Nonna - a classic Italian dessert that reminds me of holidays in Italy growing up. Made with Dr. Oetker 💙 we loved making this vegan one together.
Recipe
Ingredients:
- 400ml double cream
- 150g sugar
- 1 tbsp Dr. Oetker vanilla bean paste
- 3 tbsp coconut milk cream
- 2 sachets of Dr. Oetker vege-gel gel mixed with 200ml of cold water and 100ml soy milk
- 1 sachet Dr. Oetker ground arrowroot
Method:
In a saucepan, combine the double cream, sugar, and coconut cream and heat up. Once bubbling, add the vanilla paste. Then mix the vege-gel in the water and soy milk, bring the milk mixture to the boil (so the vege-gel sets) and add to the heated cream mixture. Pour into oiled ramekins and refrigerate for 2 hours. Meanwhile, heat up the berries in a saucepan with the sugar and arrowroot mixture until the sugar dissolves and thickens (about 10 minutes). Pour on top of the panna cottas warm or left to cool and enjoy.
Nonna made these (also known as Cantuccini) all the time growing up, so we slightly tweaked her recipe to make it plant-based and they turned out just as good as the regular ones!
Recipe
Ingredients:
- 100g caster sugar
- 70ml plant-based milk
- 240g flour
- 1 tsp Dr. Oetker baking powder
- 75g almonds
- 70ml oil
- 25g icing sugar
- 1 tsp Dr. Oetker vanilla extract
- 1 bar Dr. Oetker fine’s cook chocolate
Method:
1. Mix the milk, oil, vanilla, and both sugars in a large bowl.
2. Add the flour, baking powder and crushed almonds to the bowl and mix well.
3. Once a dough is formed, split the dough into two and roll and flatten into a rectangle shape and place on a lined baking tray.
4. Bake at 180°c until lightly browned, for around 25-30 mins.
5. Remove from the oven and cool for 15 mins, then use a sharp knife (bread knife works well), to cut into diagonal slices.
6. Bake again for 10 minutes then let cool. Add melted chocolate.