Indulge in the luscious and classic flavors of Tiramisu with a compassionate twist in this Tiramisu Recipe Vegan. Traditionally made with mascarpone cheese and eggs, this plant-based version retains all the creamy richness and coffee-soaked goodness while avoiding animal products. Treat yourself and your loved ones to a delightful dessert that’s not only ethically conscious but also a true celebration of flavors and textures.
Tiramisu, a classic Italian dessert, is known for its rich layers of coffee-soaked ladyfingers and creamy mascarpone cheese, topped with a dusting of cocoa powder. However, a traditional Tiramisu recipe often includes eggs and dairy products, making it off-limits for those following a vegan lifestyle. But fear not, because with a few simple swaps, you can create a delectable vegan Tiramisu that’s just as indulgent and satisfying as the original.
The first step in making a vegan Tiramisu is to replace the mascarpone cheese, which is a key ingredient in the traditional recipe. Instead of mascarpone, you can use a homemade vegan cream cheese or a store-bought vegan cream cheese alternative. These substitutes provide the creamy texture and rich flavor that mascarpone brings to the dish. Additionally, you’ll need to replace the eggs typically used in the ladyfinger batter. A combination of aquafaba (the liquid from a can of chickpeas) and ground flaxseeds can be used as a vegan egg substitute, providing the necessary binding and leavening agents.
For the coffee-soaked ladyfingers, you can use vegan ladyfingers, which are readily available at many grocery stores. If you can’t find vegan ladyfingers, you can make your own using a simple recipe that includes flour, sugar, baking powder, and plant-based milk. Once you have your ladyfingers, you’ll need to soak them in a mixture of strong brewed coffee and coffee liqueur. This step is crucial for achieving the signature coffee flavor that is characteristic of Tiramisu.
Once you have all of your ingredients prepared, it’s time to assemble the Tiramisu. Start by dipping the ladyfingers into the coffee mixture and arranging them in a single layer in the bottom of a serving dish. Next, spread a layer of the vegan cream cheese mixture on top of the ladyfingers. Continue layering the ladyfingers and cream cheese mixture until you reach the top of the dish, making sure to finish with a layer of the cream cheese mixture.
Finally, dust the top of the Tiramisu with cocoa powder and refrigerate it for at least a few hours, or overnight, to allow the flavors to meld together. When you’re ready to serve, slice the Tiramisu into squares and enjoy!
In conclusion, while a traditional Tiramisu recipe may not be suitable for vegans, it is possible to make a delicious vegan version of this classic dessert with a few simple substitutions. By replacing the mascarpone cheese with a vegan cream cheese alternative, using vegan ladyfingers, and making a few other swaps, you can create a Tiramisu that is just as rich and indulgent as the original. So go ahead, give this vegan Tiramisu recipe a try and satisfy your sweet tooth without compromising your dietary preferences!
Tiramisu Recipe Vegan
Ingredients:
For the Coffee Soaking Syrup:
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 2 tablespoons sugar or sweetener of your choice
For the Cashew Cream Layer:
- 1 1/2 cups raw cashews, soaked overnight and drained
- 1/2 cup coconut cream
- 1/4 cup maple syrup or agave nectar
- 2 teaspoons vanilla extract
- Pinch of salt
For Assembly:
- About 24-30 vegan ladyfinger cookies (savoiardi)
- Cocoa powder, for dusting
Instructions:
- Prepare the Coffee Soaking Syrup:
- In a bowl, combine the brewed coffee, coffee liqueur (if using), and sugar. Stir until the sugar is dissolved. Set aside.
- Make the Cashew Cream:
- In a blender, combine the soaked cashews, coconut cream, maple syrup or agave nectar, vanilla extract, and a pinch of salt. Blend until smooth and creamy. If needed, add a splash of plant-based milk to achieve the desired consistency.
- Assemble the Tiramisu:
- Dip each vegan ladyfinger cookie into the coffee soaking syrup for a few seconds on each side. Arrange a layer of soaked cookies in the bottom of a serving dish or individual glasses.
- Layer the Cashew Cream:
- Spread a layer of the cashew cream over the soaked cookies.
- Repeat Layers:
- Repeat the process, creating alternating layers of soaked cookies and cashew cream until you’ve used up all the ingredients. The top layer should be the cashew cream.
- Chill and Dust:
- Cover the tiramisu with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to meld and the dessert to set.
- Dust and Serve:
- Just before serving, dust the top of the tiramisu with cocoa powder using a fine-mesh sieve.
Nutrition Facts (per serving, based on 1/8 of the recipe):
- Calories: ~350
- Total Fat: ~24g
- Saturated Fat: ~12g
- Carbohydrates: ~29g
- Fiber: ~2g
- Sugars: ~16g
- Protein: ~7g
- Sodium: ~20mg