Recipe

Classic Tiramisù

Velvety Vegan Tiramisù: A Decadent Twist on the Italian Classic

4.5 out of 5

In the realm of vegetarian cuisine, this recipe presents a delightful adaptation of the beloved Italian dessert, Tiramisù. With a few clever substitutions, this vegan version retains the lusciousness and indulgence of the original while catering to a plant-based lifestyle. Prepare to be captivated by the layers of espresso-soaked ladyfingers and creamy mascarpone-like filling, all dusted with cocoa powder.

Dessert› Tiramisù

European cuisine› Mediterranean cuisine› Italian cuisine

Cuisine styles› Vegetarian cuisine

Preparation time

20 minutes

Cooking time

No cooking required

Total time

4 hours 20 minutes (including chilling time)

Yields

6 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan, Dairy-free, Egg-free, Plant-based

Allergens

Cashews, Soy (from silken tofu)

Not suitable for

Gluten-free (due to the use of ladyfingers)

Ingredients

This vegetarian adaptation of Tiramisù replaces the traditional ingredients of eggs, mascarpone cheese, and cream with plant-based alternatives. Silken tofu and cashews create a rich and creamy filling, while coconut cream adds a luxurious texture. The result is a delectable dessert that is both vegan and satisfyingly reminiscent of the original Italian classic. We alse have the original recipe for Tiramisù, so you can check it out.

1 cup (240ml) strong brewed coffee, cooled 1 cup (240ml) strong brewed coffee, cooled
2 tablespoons (30ml) coffee liqueur (optional) 2 tablespoons (30ml) coffee liqueur (optional)
24 ladyfingers 24 ladyfingers
1 cup (240ml) unsweetened almond milk 1 cup (240ml) unsweetened almond milk
1 cup (200g) raw cashews, soaked overnight and drained 1 cup (200g) raw cashews, soaked overnight and drained
1 cup (240g) silken tofu 1 cup (240g) silken tofu
1/2 cup (120ml) maple syrup 1/2 cup (120ml) maple syrup
1/4 cup (60ml) coconut cream 1/4 cup (60ml) coconut cream
1 teaspoon vanilla extract 1 teaspoon vanilla extract
2 tablespoons (16g) cocoa powder, for dusting 2 tablespoons (16g) cocoa powder, for dusting

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 18g, 6g
Carbohydrates (total, sugars): 34g, 18g
Protein: 8g
Fiber: 2g
Salt: 0.1g

Preparation

1.
In a shallow dish, combine the cooled brewed coffee and coffee liqueur (if using).
2.
Dip each ladyfinger into the coffee mixture, ensuring they are soaked but not overly saturated. Arrange them in a single layer in a rectangular serving dish.
3.
In a blender, combine the almond milk, soaked cashews, silken tofu, maple syrup, coconut cream, and vanilla extract. Blend until smooth and creamy.
4.
Pour half of the cashew-tofu mixture over the ladyfingers, spreading it evenly.
5.
Repeat the ladyfinger layer with the remaining soaked ladyfingers, followed by the remaining cashew-tofu mixture.
6.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the dessert to set.
7.
Just before serving, dust the top of the tiramisù with cocoa powder.
8.
Slice and serve chilled.

Treat your ingredients with care...

Cashews — Soaking the cashews overnight helps to soften them, making them easier to blend into a smooth and creamy texture.

Tips & Tricks

For a stronger coffee flavor, increase the amount of coffee liqueur in the recipe.
If you prefer a sweeter dessert, you can add more maple syrup to the cashew-tofu mixture.
To make individual servings, assemble the tiramisù in small glasses or ramekins.
For a festive touch, garnish each serving with a sprinkle of grated vegan dark chocolate or a vegan chocolate-covered coffee bean.
This tiramisù tastes even better the next day, so it's a great make-ahead dessert for special occasions.