Vegan Tiramisu
- Joel Gaba
- Dec 23, 2023
- 2 min read
A tiramisu is a very eggy dessert but there is no reason why it shouldn't be enjoyed by vegans. Traditionally, it features ladyfingers soaked in coffee and packed with mascarpone cheese. Thankfully, you can easily adapt this classic into a vegan version that’s just as mouthwatering!
Ingredients
1 cup of strong brewed coffee (cooled)
1 packet of vegan ladyfingers or sponge cake (about 24 pieces)
1 cup of coconut cream (chilled)
½ cup of cashews (soaked in water for at least 4 hours)
½ cup of maple syrup
1 tsp of vanilla extract
2 tbsp of cocoa powder
A pinch of salt
Additional cocoa powder (about 2 tbsp)
Start by draining the soaked cashews and placing them in a blender. Add the chilled coconut cream, maple syrup, vanilla extract, and a pinch of salt. Blend on high until you get a silky, smooth texture.
Dip each vegan ladyfinger in the cooled coffee for 2-3 seconds, ensuring that they are soaked through but not soggy. Arrange them neatly in a rectangular dish to form your first layer.
Spread a generous portion of the creamy mixture over the soaked ladyfingers, covering them completely. Repeat the process until you’ve used all your ingredients.
For the best flavor infusion, place your assembled vegan tiramisu in the refrigerator to chill for at least 4 hours—ideally overnight.
Just before serving, sift additional cocoa powder over the top, adding a touch of sophistication to your vegan tiramisu.
Tips
Coffee Choice: Use high-quality coffee beans for brewing. A strong brew will enhance the overall flavor and give your tiramisu a deeper taste. Opt for espresso if available, as it provides a richer coffee base.
Coconut Cream: Be sure to chill your coconut cream overnight. The cream should separate from the liquid, allowing you to scoop it out easily to achieve a thick, creamy texture.
Storage: Although best enjoyed fresh, your vegan tiramisu can be stored in the refrigerator for up to 3 days. Make sure to cover it well, so it doesn’t absorb any other flavors.
