Author: This post for my Vegan Tiramisu is sponsored by Breville who I love for their amazing espresso machines. I now get to enjoy fancy coffee shop quality espresso drinks from the comfort of my home. Every morning is the best morning!
Let's do some quick math to break down just what Vegan Tiramisu is:
Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven. That's what you're looking at right there in that photo. Vegan Tiramisu where have you been all my life!? Good thing I was meeting my friends shortly after preparing this dessert because vegan tiramisu and I can't be in the same room alone together without a close encounter. This classic Italian dessert is traditionally made with ladyfinger cookies (not vegan), layered with a custard made of mascarpone cheese (not vegan), egg yolks (not vegan), and whipped cream (not vegan). So when I made this vegan tiramisu and brought it to my vegan friends (one of whom is Italian), let's just say that they were pleased. Very, very pleased. Like, unbelievably, give me more, murmured yums in between bites pleased. ~Brushes imaginary dust off of shoulders~ thankyouverymuch.
Now, I'm not gonna lie, vegan tiramisu isn't the easiest of desserts that you can whip up in a rush. BUT it is something you can totally do in steps, and even start a couple of days ahead if you prefer. All of the layers could be made ahead of time, and then you can assemble, and pop it in the fridge to set overnight. So when it comes to the special event you are serving this at, everything is done, all that's left to do is dig in and be prepared to taste espresso cake heaven.
Let's just take a moment to talk about my love of Breville . My old espresso machine died a while back, and as I'm someone who goes to bed thinking about how excited I am for coffee in the morning, this was very, very sad. My old espresso machine worked well for a very long time, and I originally stole it from an ex-boyfriend (oops) so it didn't owe me any favours, but it was still a sad day. So when Breville was eager to work with me in the espresso range of things, I was jumping up and down fist pumps in the air, dancing in the kitchen, excited about it! I'm so, so thrilled to be the proud owner of the incredibly fancy shcmancy Barista Express. ❤️❤️❤️
Oh, how I love the Barista Express, let me count the ways:
- The Barista Express has all you need in one handy dandy compact machine, including an espresso grinder, steamer, tamper, and hot water tap.
- You can adjust all of the settings to meet your own preferences, no matter how picky you are!
- THEN you just tap a button to grind, then tap another one to make espresso, making it so incredibly easy for the best espresso.
- I don't know how the team at Breville does it, but this machine always makes a gorgeous crema. (Which is the foamy bit on the top of the espresso). It's perfect every time!
Yeah, the love is deep, and the love is real.
Now let's get to making this espresso infused Vegan Tiramisu! Omnomnom.
To Make the Ladyfingers:
To Make the Ladyfingers:Make two batches of The Best Vegan Vanilla Cupcakes, (that's enough to make 24 cupcakes) and instead of making cupcakes, divide the batter into two lightly greased 9" square baking pans. Bake until lightly golden and a toothpick comes out clean in the center.
Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.
To Make the Espresso Sauce:
Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have ¾ cup of liquid.
To Make the Cream Layer:
First, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.
Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy.
Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.
To Assemble the Vegan Tiramisu:
In an 8" x 12" or 9"x 9" dish line up the ladyfingers in a single layer. Spoon over half of the espresso sauce, then spread over the cream mixture.
Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.
To Serve the Vegan Tiramisu:
put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.
Common Questions:
- Can you freeze tiramisu? Yes. Tiramisu can last in a freezer for approx. 3 months if you wrap the tiramisu well with both plastic wrap and foil. This will prevent freezer burn. To thaw, take out of the freezer and put in the refrigerator overnight.
- How long does tiramisu last? Homemade tiramisu can last for up to three days if in an airtight container and stored in the refrigerator.
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Vegan Tiramisu
Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
Servings:
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Ingredients
For the ladyfingers cake:
- 1 recipe The Best Vegan Vanilla Cake, (enough for 24 cupcakes or a 2-layer 9" cake), see instructions
For the espresso sauce:
- ½ cup espresso, (or very strong coffee), cooled
- 2 tablespoons coffee liqueur
- water
For the cream layer:
- 1 cup raw cashews
- ½ cup plant-based milk, (such as oat, soy, or almond)
- 3 tablespoons agave or maple syrup
- 1 teaspoon vanilla extract
- 1 can (14 oz/ 400ml) premium coconut milk or coconut cream, chilled overnight
- 1 tablespoon cocoa powder
Instructions
To make the ladyfingers:
- Prepar The Best Vegan Vanilla Cake batter, but instead of making round cakes, divide it between two lightly greased 9" square baking pans.Bake for 22-28 minutes, until lightly golden and a toothpick inserted in the center comes out clean. (Do not make the frosting, as it’s not needed for this recipe.)
- Let the cakes cool completely, then slice into 1-inch-wide fingers. You should get about 18-20 fingers per pan.
To make the espresso sauce:
- In a measuring glass, combine the cooled espresso and coffee liqueur. Add water until you have ¾ cup total liquid.
To make the cream layer:
- Soften the cashews by boiling them in a pot of water for 10 minutes, until tender. Drain and rinse with cold water.
- Blend the cashews, plant-based milk, agave, and vanilla extract until completely smooth, scraping down the sides as needed.
- Open the chilled coconut milk and scoop out the hardened coconut cream, leaving behind the liquid. Beat the coconut cream in a bowl until soft and fluffy, then gently fold in the cashew mixture. (Refrigerate if not using immediately.)
To assemble the tiramisu:
- In an 8″ x 12″ or 9″ x 9″ glass or ceramic dish (avoid aluminum), tightly line up the ladyfingers in a single layer.
- Spoon over half of the espresso sauce, then spread over half of the cream mixture.
- Repeat with another layer of ladyfingers, the remaining espresso sauce, and the remaining cream. (You may have extra ladyfingers—perfect for snacking or dipping into coffee!)
- Cover and refrigerate for at least 3 hours or overnight to set.
- Just before serving, dust with cocoa powder using a fine sieve. Store any leftovers in the fridge.
Notes
Coconut milk matters! For the whipped coconut cream, use premium coconut milk or coconut cream. To check, shake the can—if you hear a lot of liquid sloshing around, it’s too thin. A good option is Thai Kitchen Premium Coconut Milk.
Nutrition
Calories: 322kcal
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon Appetegan!
Sam.
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Miss P says
By Premium Coconut Milk, do you mean the coconut alternative to milk (like soya, oat etc) or the stuff that comes in cans and that is used in Asian/Caribbean cooking?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Miss P! It’s the canned coconut milk used in cooking, not a carton milk alternative 😊