Vegan Tiramisu
Ingredients:
For the Coffee Soaking Liquid:
- 1 1/2 cups strong brewed coffee, cooled
- 2 tablespoons maple syrup or agave nectar
- 1 tablespoon coffee liqueur (optional)
For the Cashew Mascarpone:
- 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight
- 1/2 cup coconut cream (from a can)
- 1/3 cup melted coconut oil
- 1/2 cup maple syrup
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
For Assembly:
- Vegan ladyfingers or sponge cake
- Cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions:
1. Prepare the Coffee Soaking Liquid:
- In a shallow dish, combine the strong brewed coffee, maple syrup or agave nectar, and coffee liqueur (if using). Mix well and set aside.
2. Make the Cashew Mascarpone:
- In a blender or food processor, combine soaked cashews, coconut cream, melted coconut oil, maple syrup, vanilla extract, and lemon juice. Blend until smooth and creamy. Adjust sweetness and acidity to taste.
3. Assemble the Tiramisu:
- Dip each vegan ladyfinger or sponge cake into the coffee soaking liquid, making sure not to soak them for too long. Arrange a layer of soaked ladyfingers or sponge cake in the bottom of a serving dish.
- Spread a layer of the cashew mascarpone over the ladyfingers.
- Repeat the layers until all the ingredients are used, finishing with a layer of the cashew mascarpone on top.
4. Chill:
- Cover the tiramisu and refrigerate for at least 4-6 hours or overnight to allow the flavors to meld and the dessert to set.
5. Garnish:
- Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings if desired.
6. Serve:
- Slice and serve your delicious Vegan Tiramisu.
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