Vegan Ladyfingers:
- 170 g of aquafaba (from a can of chickpeas)
- 170 g of sugar
- 270 g of all-purpose flour
- 1.5 tsp of baking powder
- Plus, 20 g of powdered sugar for dusting
Instructions:
- Using an electric mixer, whip the aquafaba in a bowl until it becomes foamy.
- Gradually add the sugar and continue to whisk until it becomes glossy (about 7-10 minutes).
- Slowly fold in the dry ingredients. Transfer the batter to a piping bag with a round tip and carefully pipe out 18-20 long ladyfingers, each about 8 cm long.
- Bake in a fan oven at 160°C for 40 minutes.
- Allow the ladyfingers to cool completely.
Blueberry Compote: Ingredients:
- 300 g frozen blueberries
- 50 g sugar
Instructions:
- Combine all the ingredients in a saucepan. Bring to a boil over high heat, then reduce the heat and let it simmer for 10 minutes. Allow it to cool completely.
Vegan Filling: Ingredients:
- 600 g vegan cream cheese or mascarpone
- 30 ml DUG barista drink
- 70 g powdered sugar
- 1 tsp vanilla extract
Instructions:
- Place all the ingredients in a bowl and whisk on high speed until well combined.
- Let it chill in the refrigerator.
Blueberry Purée: Ingredients:
- 100 g blended blueberries
- 1 tbsp sugar
- 1 tbsp cornstarch
Instructions:
- In a saucepan, combine all the ingredients for the blueberry purée. Bring to a simmer and let it cook for 10 minutes. Set it aside to cool slightly.
Warm DUG Barista:
- Heat 400 ml of DUG barista in a saucepan until it's piping hot.
To assemble the blueberrymisu, start by dipping the vegan ladyfingers into the warm DUG barista until they soften. Create a layer of soaked ladyfingers and add the filling on top. Follow with a layer of the blueberry compote and repeat the process. Finish by adding the blueberry purée and spreading it evenly.
Allow the blueberrymisu to cool for 4-5 hours or overnight before enjoying! 💜
