Seriously, who doesn’t love Tiramisu? Before turning vegan Tiramisu was my favourite dessert. Having an Italian background Tiramisu was served at every family event and was also my go-to dessert when I went to a restaurant. There’s just something about these layers and the coffee flavour that always hits the spot.
I tried many recipes and I always failed. I tried raw versions (to heavy!), I tried to replace the typical lady finger cookies with shortbread or digestive cookies, I tried to make the cream with vegan whipping cream or with a pudding base…really nothing worked. It was either disgusting or didn’t taste like Tiramisu at all. I was ready to give up and say goodbye to my beloved Tiramisu for good, when I came across Amrita’s recipe on her blog Crazy Vegan Kitchen (Check her out, she’s hilarious!). Let me just quote her here, because there is no way I can explain this better myself:
Now, I know there are a ton of veganized dessert recipes out there. I’ve seen a couple of Vegan Tiramisu recipes online, but they always use fu*cking Dates, Irish Moss, and all sorts of weird arse hippie sh*t. You won’t find any of that crap in my Vegan Tiramisu recipe. My aim was to make this dessert taste as close as possible to its non-vegan predecessor, and I’m glad to say that this recipe really does deliver on that aspect.
And hell yes, was she right! This dessert is perfection in a jar. Every single person I gave this Tiramisu to freaking LOVED IT.
It does sound a bit complicated as there are various steps to take in order to get the perfect layers. But believe me it is all worth it in the end.
First prepare the cake:
1/2 cup Soy Milk (I used Alpro with Vanilla flavour)
1 teaspoon Apple Cider Vinegar
4 tablespoons Vegan Butter (I used Alsan)
1/8 teaspoon Salt
6 tablespoons Sugar
1 teaspoon Vanilla Extract
1/2 cup + 2 Tablespoons Pastry Flour
1/2 teaspoon Baking Powder
1/4 teaspoon Baking Soda
Preheat your oven to 175 °C. Grease and line a 8×6 inch tray with baking paper. Set aside. Whisk soy milk and Apple Cider Vinegar in a bowl set aside for 5 minutes to curdle. Sieve the pastry flour, Baking Powder and Baking Soda into a bowl. Set aside.
In another bowl, whisk vegan butter, sugar and salt till light and fluffy. Whisk in the Vanilla Extract. Alternate whisking in the soy milk mixture and the dry ingredients.
Spread mixture out onto prepared tray and bake for 20 minutes, or until cooked through.
Then prepare the coffee soaking syrup:
3/4 cup Freshly Brewed Coffee, cooled
3 tablespoons Sugar
3 tablespoons Amaretto (Kahlua in the original recipe)
Mix everything in a bowl and set aside.
Now it is time to prepare the base for the ‘Mascarpone’ cream:
1 3/4 cup Raw Cashews (no need to soak them beforehand)
1/3 cup Agave Nectar
1/3 cup Melted Coconut Oil (use refined oil to avoid the typical coconut flavour of virgin oil)
1/4 teaspoon Salt
Seeds of 1 Vanilla bean pod
3/4 cup Soy Milk
Combine all of these ingredients in a high speed blender and blend thoroughly until smooth and silky.
Now divide the cream into two parts. One part will be a vanilla cream. The other one will be a coffee flavoured cream.
For the vanilla cream add the following to half of the cream and mix in a high speed blender:
1/4 cup Soy Milk
1 tablespoon melted Coconut Oil
For the coffee cream add these ingredients to the other half of the cream base and mix in a high speed blender:
1 tablespoon Amaretto or Kahlua
1/3 cup freshly brewed Espresso, cooled
Now it is time to assemble. Have your individual glasses ready and start by cutting a piece of the cake to fit the bottom of your glass. Dip in the soaking syrup for just a second and place into the bottom of your glass. Now dust some cocoa powder over the cake and top with a layer of the vanilla cream. Then again dust with cocoa powder. Freeze for 10 minutes.
Once out of the freezer, top with a layer of the coffee cream. Freeze for another 10 minutes. Repeat process once more – soaked cake, vanilla cream and coffee cream – freezing cream layers for 10 minutes before continuing. Once complete, dust the tops of your Tiramisu with cocoa powder and leave in the fridge for a few hours to firm up before serving.
When choosing your serving glasses make sure that they are not too huge. The dessert is quite heavy so keep the cream layers pretty thin when you plan on stacking multiple layers into your vessel.
Now it’s time to indulge! Yummmmmm!
Here‘s the link to the original recipe.