Tiramisu Vegan
Enjoy the elegance of this legendary Italian dessert in a luxurious, 100% plant-based glass serving dish. This vegan tiramisu offers a perfect harmony of flavors without using eggs or animal-based cheese. Instead, the white cream layer is made super soft, savory and creamy using a combination of raw cashew nuts and thick coconut milk. Combined with soft vegan biscuits soaked in strong espresso with a strong coffee aroma, then arranged in layers in an aesthetic glass cup and finished with a sieve of pure cocoa powder. This dairy-free dessert is ready to pamper your taste buds with every spoonful.
Shared by Mona
Time
20 min
Serves
4
Difficulty
easy
🛒 Ingredients
- 150 grams of raw cashew nuts, soak in warm water for 1 to 2 hours then drain
- 200 ml cold thick coconut milk (take the solid white part at the top of the coconut milk can)
- 4 tablespoons maple syrup or agave syrup (as a sweetener)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice (to give a slightly fresh sour taste typical of cheese)
- 12-16 plain vegan biscuits (sturdy textured vegan sweet biscuits)
- 1 cup (240ml) of warm strong espresso coffee
- 1 tablespoon granulated sugar (dissolve in warm coffee)
- 2 tablespoons premium quality pure cocoa powder (to be sifted on top)
👩🍳 Instructions
- 1
To make vegan mascarpone cream, place soaked and drained cashews in a high-speed blender. Add the solids of the cold coconut milk, maple syrup, vanilla extract, and lemon juice. Blend all the ingredients until they are completely smooth, soft, shiny, and there are no peanut bits left at all. Transfer the cream to a container and set aside.
- 2
Prepare the coffee infusion: in a flat plate or bowl, mix the warm espresso coffee with the granulated sugar. Stir until the sugar is completely dissolved, then let the coffee temperature drop slightly.
- 3
Soak the biscuits: take the vegan biscuits, then quickly dip them into the coffee solution for 1-2 seconds on each side (don't soak them for too long so the biscuits don't fall apart and become soggy). Cut the biscuits into pieces that fit the diameter of your serving glass.
- 4
Layout the first layer: Prepare a nice glass. Place coffee-soaked biscuit pieces at the bottom of each glass to form the first layer.
- 5
Add the cream layer: spoon or pipe the vegan mascarpone cream over the biscuit layer until it covers the biscuits evenly. (Use a piping bag to make sure the results look neat and clean from the outside of the glass)
- 6
Repeat the layers: place another layer of coffee-soaked biscuits on top of the cream, then cover with another layer of white cream on top until the glass is almost full.
- 7
Chill in the refrigerator (mandatory step): cover the glass with plastic wrap, then put it in the refrigerator for at least 4 hours or overnight. This cooling process is very important so that the cream hardens naturally and the flavors of the coffee and cream blend perfectly.
- 8
Final touches and serving: just before serving, remove the tiramisu from the refrigerator. Sift the pure cocoa powder over the surface of the glass until it completely covers the cream layer. Your elegant and delicious vegan tiramisu is ready to be enjoyed!