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I love Tiramisu and I wanted to prepare a vegan version of this divine dessert. I’m not crazy about soy, so I skipped using tofu instead of mascarpone and I chose coconut cream, which I love. I followed Sharon’s recipe, I just replaced some of the ingredients with ones that I had at home. My vegan Tiramisu turned out very creamy, delicate and tasty 🙂

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I made a small cake, of 17 cm diameter and 5 cm height, and I needed 18 lady finger biscuits. So, if you need a larger cake, you’ll have to proportionally increase all of ingredients.

 

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INGREDIENTS Vegan Tiramisu

(for a cake of 17 cm diameter)

 

Lady Fingers

  • 100 g all purpose flour
  • 20 g cornstarch
  • ½ teaspoon baking powder
  • 50 g walnut oil (or other vegan oil)
  • 50 g honey
  • 50 g sugar
  • 50 ml almond milk (or other vegan milk)
  • 1 teaspoon almond extract

 

Filling

  • 150 g cashew nuts
  • 200 g coconut cream
  • 60 g honey
  • 2 tablespoon Triple Sec
  • 1 teaspoon almond extract
  • 50 g coconut oil
  • 1-2 teaspoon sugar (optional)

 

Coffee syrup

  • 200 ml espresso
  • 2 tablespoons of dark rum

 

Garnish

  • 2 tablespoons of cocoa powder
  • ½ teaspoon of instant coffee

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PREPARING Vegan Tiramisu

  • Preparing vegan lady fingers: Preheat the oven at 175 Celsius and line a baking tray with baking paper. Sitf together flour with baking powder. Mix all the liquid ingredients plus sugar. Add flour and homogenize. Transfer the batter into a piping bag and pipe sticks of 8 cm length, onto the baking tray (at a distance of 2-3 cm from each other). Bake them for about 10-15 minutes or until they are golden brown. Let the biscuits cool completely.

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  • Preparing coffee syrup: Mix the espresso with rum, into a bowl.

 

  • Preparing the filling: Soak the cashews into hot water for 2-3 hours – they will soften and increase their volume by 30%. Drain the water, transfer the cashews into a food processor and blend them until creamy. Add coconut cream, honey, liqueur,almond extract and homogenize. Finally add coconut oil. Taste the composition and add more honey (or sugar) if need it to be sweeter.

 

ASSEMBLING Vegan Tiramisu

Prepare a baking ring with aluminium foil as base. Soak half of the lady fingers into the coffee syrup and place them at the bottom. Pour over over half of the filling and spread it equally. Repeat the procedure with the rest of the biscuits and the rest of the filling.

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Put the cake into the fridge for a few hours. Before serving, spread over the cocoa mixed with instant coffee.

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