Vegan Tiramisu
Classic Italian dessert made completely plant-based
A rich, creamy vegan tiramisu layered with coffee-soaked biscuits and silky cashew-coconut mascarpone cream.
Equipment
Ingredients
Ladyfingers
vegan ladyfinger biscuits (vegan)
24 piece
Coffee
strong brewed coffee (cooled)
250 ml
Vegan Mascarpone
cashews (soaked)
150 g
coconut cream (chilled)
200 ml
powdered sugar
80 g
vanilla extract
5 ml
Topping
unsweetened cocoa powder
30 g
Instructions
Brew and cool coffee
Brew strong coffee and allow it to cool completely.
Prepare vegan mascarpone
Blend soaked cashews, coconut cream, powdered sugar, and vanilla until smooth and creamy.
Assemble tiramisu
Quickly dip vegan ladyfingers in cooled coffee and layer with vegan mascarpone cream. Repeat layers and finish with cocoa powder.
Chill and set
Refrigerate the assembled tiramisu for at least 4 hours to allow flavors to meld and layers to set.
Original recipe
Storage
Best consumed within 3 days. Do not freeze after assembly for best texture.
Notes
• Use chilled coconut cream for best whipping results
• Ladyfingers can be substituted with vegan sponge cake slices
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