Indulge in Creamy Vegan Tiramisu: A Guilt-Free Delight

This Vegan Tiramisu captures the classic Italian delight, offering a guilt-free treat full of creamy, coffee goodness.

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Prep Time 30

Cook Time 10

Chill Time 6

Total Time 6 40

Servings: 8 slices

Course: Desserts

Cuisine: Italian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegan Mascarpone

1 cup Cashews Soak them overnight for the creamiest texture.
1 cup Coconut Cream Use full-fat for richness; it's the heart of the mascarpone.
1/4 cup Maple Syrup Adds a touch of sweetness; agave syrup can be a good alternative.
2 tbsp Lemon Juice Brightens the flavor; essential for that tangy note.

For the Vegan Ladyfingers

1 cup Almond Flour Creates a light texture; ensure it's finely ground for better results.
1/4 cup Flaxseed Meal Mixed with water, it acts as a binding agent in place of eggs.
1 tbsp Baking Powder Helps the ladyfingers rise; don’t skip this for a fluffy bite.
1/2 cup Aquafaba The secret ingredient for a light and airy texture; substitute chickpea brine if needed.

For the Creamy Filling

1 cup Soy / Oat / Almond Milk Choose any unsweetened non-dairy milk for a balanced taste.
1/4 cup Dark Rum / Amaretto For an authentic flavor; use rum essence for a non-alcoholic version.
1/2 cup Granulated Sugar Balances the custard’s flavors; can be swapped with coconut sugar.
1/4 cup Cornstarch Essential for thickening the custard; no direct substitutes will work.
1 tbsp Vanilla Extract Enhances the filling profile; always go for pure extract for the best flavor.

For the Espresso Soak

1 cup Freshly Brewed Espresso The star of this dessert; ensure it’s cooled before using.
2 tbsp Water If you prefer a lighter coffee taste, mix it with the espresso.

For Topping

1 tbsp Unsweetened Cocoa Powder Quality matters here; a good cocoa enhances the overall experience.
1/4 cup Dark Chocolate Shavings Optional, for a fun garnish that adds texture and sweetness.

Equipment

Blender
Saucepan
Shallow Bowl
serving dish

Method

Step-by-Step Instructions

Prepare Vegan Mascarpone: In a blender, combine soaked cashews, coconut cream, maple syrup, and lemon juice. Blend until smooth and creamy, scraping the sides as needed. Refrigerate for at least 2 hours.
Make the Custard: In a saucepan over medium heat, whisk together soy milk, dark rum, granulated sugar, cornstarch, and vanilla extract. Stir constantly for 5–8 minutes until thickened. Blend in cold vegan butter, cool in the refrigerator.
Chill Custard: Cover the thick custard with plastic wrap and refrigerate for 30 minutes to 1 hour.
Prepare Espresso Soak: In a shallow bowl, mix freshly brewed espresso with dark rum. Cool to room temperature for 15 minutes.
Assemble Tiramisu: Layer custard at the bottom, dip ladyfingers in the espresso soak for 2-3 seconds, and alternate layers until you finish with custard.
Dust with Cocoa: Generously dust the top layer with unsweetened cocoa powder.
Refrigerate: Chill assembled tiramisu for at least 4-6 hours, preferably overnight.
Serve: Use a wide spatula to slice the tiramisu into squares. Serve chilled with additional cocoa powder or dark chocolate shavings.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 50mgPotassium: 200mgFiber: 3gSugar: 10gVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Patience is key for enhancing flavors and texture. Clean your knife between slices for better presentation.

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