Vegan Tiramisu

🛒 Ingredients

• #For the Coffee Syrup;
• 300 ml strong brewed espresso or very strong black coffee, cooled
• 2 tbsp maple syrup or agave nectar,, 1 tsp vanilla extract
• 1 tbsp coffee liqueur (optional, omit for alcohol‑free)
• #For the Cream Layer;
• 400 g vegan mascarpone (or thick coconut cream / cashew cream)
• 200 ml chilled full‑fat coconut cream (only the solid part from a can)
• 60–80 g icing sugar (adjust to taste).. 1½ tsp vanilla extract
• 1 tbsp lemon juice (optional, to balance richness)
• #For the Sponge Layers;
• 18–20 vegan ladyfinger biscuits (Savoiardi) (or homemade vegan sponge cake slices)
• #To Finish;
• Unsweetened cocoa powder, for dusting
• Optional: dark chocolate shavings or vegan chocolate curls

👩‍🍳 Instructions

1. 1

   Make the coffee syrup: Stir the cooled espresso, maple syrup, vanilla, and optional liqueur together in a shallow bowl until combined. Set aside.

2. 2

   Prepare the cream: In a large bowl, beat the vegan mascarpone and chilled coconut cream until smooth and creamy. Sift in the icing sugar, add vanilla and lemon juice, and gently fold or whisk just until combined — do not over‑mix.

3. 3

   Assemble: Briefly dip each ladyfinger quickly into the coffee mixture (do not soak too long or they will turn mushy) and arrange them in a single layer in a square or rectangular dish.

4. 4

   Layer: Spread half of the cream mixture evenly over the biscuits. Repeat with a second layer of dipped ladyfingers, then top with the remaining cream. Smooth the surface neatly.

5. 5

   Chill: Cover tightly and refrigerate for at least 6 hours — chilling overnight gives the best flavour and texture.

6. 6

   Serve: Just before serving, generously sift unsweetened cocoa powder over the top. Add chocolate shavings if desired, then slice and serve cold.