looks delicious, but i’d double the cream. i could see in the final shot that there’s a paper thin layer between lady fingers, but it should be nice and thick, and then a layer of whipped cream in dollops before dusting
Joanne, I just wanted to thank you for your incredible generosity in sharing this recipe, given that you could have just saved this for your next cookbook! Looking forward to making this and the next cookbook.🙏🏼
My partner loves tiramisu and finds it so hard to find a vegan on ever! I’d love to make this for her thanks Joanne! Another Italian dessert we’d love to have a good vegan recipe for is pistachio cream, as a suggestion for another video! Thanks for sharing these beautiful ideas with us 💛
Hi, Joanne! Thank you for sharing your vegan cuisine talents! I am super addicted to your crispy Vegan Tofu without deviation. How's that working for my palette? I'm hooked! Yummy-licious.
@@pura1 in her video, she claims that tofu is a fermented food while showing footage of her using ordinary tofu. the comment you responded to said “ordinary tofu is made by… no fermentation period” in context, your reply seems to suggest “not all tofu is the same [and therefore her claim about the tofu she’s adding being a fermented food might not be incorrect]” but it is. if you were just stating a fact, it’s an odd one. i would have phrased it: “not all tofu is made the same. while she was using ordinary tofu, there are various fermented condiments made from tofu, mostly from china” it would be like if someone claimed “cabbage is a fermented food”, someone replied “normal cabbage is just a vegetable” and then you replied “not all cabbage is made the same”. it’s odd
Hey Joanne, tofu isn't NORMALLY fermented but some products definitely can be :) It's usually made by boiling a soybean/water mixer then set with a salt, acid or some sort of coagulant. Like you buy stinky tofu or the fermented red yeasted tofu you see in some Chinese supermarkets those are great in sauces and such they're just produced very differently than what most people buy as block tofu (from silken to firm). Just clarifying for people who were confused by the tofu to cheese analogy like I was.
