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Vegan Tiramisu

Tiramisu is a traditional Italian dessert. It is a dessert based on Savoyard biscuits soaked in coffee and covered with a cream, composed of mascarpone, eggs and sugar, which in some variants is flavored with liqueur.


But it is also a vegan version of this wonderful dessert.

I kept the classic design and I think we can call it vegan tiramisu.

Servings: 6 150

Keywords: cake

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins

Ingredients

Sponge fingers

  • 100 g flour
  • 20 g starch
  • ½ teaspoon baking powder
  • 50 g vegan honey
  • 1 teaspoon almond essence
  • 50 g sugar
  • 50 g almond milk ( or coconut milk)
  • 50 g plant based butter

Cream

  • 150 g cashew nuts
  • 200 g vegan mascarpone
  • 60 g vegan honey
  • 2 tablespoons liqueur
  • 1 teaspoon almond essence
  • 50 g coconut oil
  • 2 tablespoons sugar ( optional)

Coffee syrup

  • 200 ml strong coffee
  • 2 tablespoons Brown rum

Decoration

  • 2 tablespoons Cocoa powder
  • ½ teaspoon instant coffee

Instructions

Sponge fingers

  1. Preheat the oven to 175 degrees and prepare a tray lined with baking paper.
  2.  All liquid ingredients plus sugar are mixed. Add the sifted flour with the baking powder and mix well.
  3. A dough of soft consistency is obtained, which is transferred to a garnish bag cut at the end (or a round tip with an opening of about 1 cm is attached). 
  4. Cylinders with a length of about 8 cm are formed in the tray, at a distance of 2-3 cm from each other.
  5.  Place the tray in the oven until the biscuits are lightly browned (10-15 minutes). When ready, remove the pan from the oven and allow to cool.

Cream preparation

  1. Cashews are soaked in water for a few hours or overnight (I put them in hot water to soften faster). 
  2. I have also come across recipes in which they are used as such, not hydrated, but I think the cake comes out creamier if the nuts are soft. After hydration, walnuts increase their volume by about 30%.
  3. Drain the water and put the nuts in a blender or chopper
  4. Add vegan macaroons, honey, liqueur, almond essence and mix, then add coconut oil.
  5. If the cream seems to be cutting, it's nothing. When we add the coconut oil it recovers.
  6. At the end, we taste the composition and if we want it to be sweeter, we add more honey (or sugar).

ASSEMBLY

  1. Prepare a tray I chose a flexible ring. Soak half of the biscuits in the coffee and place a layer at the base of the tray. 
  2. Pour half of the cream, level. Soak the rest of the biscuits in coffee, place them on top of the cream layer and put the remaining cream in a uniform layer on top.
  3. Put the cake in the fridge for a few hours. Before serving, sprinkle cocoa powder mixed with ness.