This Vegan Tiramisu is a delicious, plant-based twist on the classic Italian dessert. It’s rich, creamy, and perfectly coffee-flavored, with layers of sponge cake (or ladyfingers) soaked in coffee and topped with a velvety vegan mascarpone-like filling. Here’s how you can make it:
Ingredients:
For the Coffee Soak:
- 1 1/2 cups strong brewed coffee (cooled to room temperature)
- 1 tablespoon rum or coffee liqueur (optional, but adds depth of flavor)
- 2 tablespoons maple syrup or agave nectar (optional, for extra sweetness)
For the Vegan Mascarpone Layer:
- 1 1/2 cups raw cashews (soaked for 4-6 hours or overnight, then drained)
- 1/2 cup canned coconut milk (or any non-dairy milk)
- 1/4 cup maple syrup or agave nectar
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1/4 cup coconut oil (melted)
- Pinch of salt
For the Assembly:
- 1 package of vegan ladyfingers (or a sponge cake alternative)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings or cocoa nibs (optional, for garnish)
Instructions:
1. Prepare the Coffee Soak:
- Brew your coffee and let it cool to room temperature.
- Once cooled, mix in the rum or coffee liqueur (if using) and maple syrup or agave nectar. Set aside.
2. Make the Vegan Mascarpone Layer:
- In a high-speed blender or food processor, combine the soaked and drained cashews, coconut milk, maple syrup, vanilla extract, lemon juice, coconut oil, and a pinch of salt.
- Blend until smooth and creamy. You may need to scrape down the sides of the blender or food processor to get a perfect consistency. The mixture should be thick and velvety, similar to mascarpone cheese.
- Taste and adjust sweetness or acidity (adding more lemon juice or sweetener if desired).
3. Assemble the Tiramisu:
- Briefly dip each vegan ladyfinger (or sponge cake) into the cooled coffee mixture. Be careful not to soak them too long—just a quick dip will do to avoid sogginess.
- Arrange a layer of the dipped ladyfingers at the bottom of a 9×9-inch dish or a trifle dish.
- Spread half of the vegan mascarpone mixture on top of the ladyfingers and smooth it out evenly with a spatula.
- Repeat with another layer of dipped ladyfingers, followed by the remaining mascarpone mixture. Smooth out the top layer.
- Cover and refrigerate for at least 4-6 hours, or preferably overnight, so the flavors can meld together and the tiramisu firms up.
4. Serve:
- Before serving, dust the top of the tiramisu generously with unsweetened cocoa powder.
- Garnish with dark chocolate shavings or cocoa nibs for extra richness and texture.
- Slice and serve chilled.
Tips:
- If you can’t find vegan ladyfingers, you can substitute with a sponge cake. Just make sure it’s sliced thinly and can absorb the coffee soak without falling apart.
- For a more intense coffee flavor, you can use espresso instead of brewed coffee.
- If you prefer a firmer texture, you can use a little more coconut oil or even add a tablespoon of agar powder to the mascarpone filling (be sure to dissolve it in a little warm water first).
This Vegan Tiramisu is creamy, indulgent, and perfect for any special occasion or just a sweet treat to enjoy!
