- 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: 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.
Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
- 1 recipe The Best Vegan Vanilla Cake (enough to make 24 cupcakes or a 2-layer 9" cake), see instructions
- 4 shots of espresso (or very very strong coffee)
- 2 tablespoons coffee liqueur
- water
- 1 cup raw cashews
- 1/2 cup non-dairy milk (such as soy or almond)
- 3 tablespoons agave or maple syrup
- 1 teaspoon vanilla extract
- 1, 19oz can premium coconut milk or coconut cream , chilled in the fridge overnight
- 1 tablespoon cocoa powder
Make The Best Vegan Vanilla Cake, but instead of making round cakes, divide the batter into two lightly greased 9" square baking pans. Bake for 22 - 28 minutes until lightly golden and a toothpick comes out clean in the center. *Don't make the frosting as that isn't needed for the tiramisu.
Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.
Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have 3/4 cup of liquid.
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.
In an 8″ x 12″ or 9″x 9″ dish tightly 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.
Put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.
For the whipped coconut it's important to buy coconut cream or premium coconut milk. Not all coconut milks are alike. To tell if your coconut milk is rich enough, do the shake test, shake it and listen. If lots of liquid is sloshing around, that’s not a good brand for this recipe. If you hear no liquid or very little liquid then it’s probably higher in fat and would work well. One reliable brand is Thai Kitchen Premium Coconut Milk.
Bon Appetegan!
Sam.
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This is a brilliant recipe! I made it tonight for my non-vegan parents and we all loved it. It’s just like “the real thing”. The perfect tiramisu
Wonderful!! So happy you loved it, Sarah 🙂
Hey! This recipe looks amazing. We don’t like coffee, unfortunately. Could I somehow incorporate cocoa instead? Any ideas? Thanks!
Tiramisu is traditionally a coffee-based dessert, so I think you would have better luck following a dessert recipe that is already coffee free rather than trying to adapt this one. There are lots of desserts here. Enjoy!
Served it (as the only dessert) to a lot of omnivores & some vegetarians at a BBQ yesterday – a huge hit, also with the kids.
Left out the liqueur and simply used a 3/4 cup of strong espresso in total (without adding any water).
Easily yielded 20 portions, it really is quite filling.
Easy to prepare despite a busy week at work (Wednesday: cake, Thursday: assembly, Friday: BBQ) & even coconut-hating hubby had to admit that it tasted great and had no distinct coconutty taste.
Thank you once more!
So awesome!!! Thrilled you and everyone enjoyed it so much, Yulca 🙂
Thanks so much for the recipe, Sam! I’m making it now as it looks and sounds so yummy. A couple of questions, though: do I just throw out the water left behind in the can of coconut milk or can I make use of it for something else? Also, I can’t imagine 18 servings coming out of a 9” x 9” pan, unless you’re serving a bunch of dieters! I could see 9 servings at the very most in such a small pan.
Hi Ali! You can use the leftover water in a smoothie or add it to a soup if you like. I think you will find the Tiramisu very rich and you may be surprised by how many people it will serve but by all means, take a larger serving if you prefer! 🙂
Hi, a friend of mine just made this and loved it! I would like to make it but, as several others, have issues getting canned coconut cream or milk that’s thick enough. I have 2 options:
1. concentrated cream that you add water to turn it back to regular cream.
2. Coconut cream “cool whip” by SoDelicious.
Do you think either of these will work? If so, how much? I can’t imagine that I would need 2 eight ounce containers of the coolwhip…it would also have sweetener in it so I don’t know how that would play out. I’d really appreciate your expert opinion!
Hi Joan, you can always order coconut cream online so you know the recipe will work out just right. Otherwise, I would recommend the SoDelicious whip. I would reduce or eliminate the agave as I am sure it is already sweet. As for measurements, it’s difficult to know as I haven’t made it this way myself, I would add until the desired consistency is reached. Hope that helps.
Hi. My sister is allergic to everything with coconut in it. Is there anything I can substitute for this ingredient? Thanks
For this recipe, it’s a little tricky as the coconut provides a fluffiness. If you can get your hands on a store-bought vegan whipped cream, that could work as a substitute. I am sure the cream would be sweeter than the coconut so you may want to reduce the agave to taste. Enjoy!
Hey there I’m dairy free/gluten/almond free and wanted to know if there is a substitution or if (necessary) for the coffee liqueur? Thanks!!
Hi Cori, the coffee liquer is traditional in tiramisu, and adds another layer of coffee punch, but it should be fine to skip it. Enjoy!
do you think coffee extract or coffee flavor will work in place of liqueur?
also you said 19 oz can , I’ve managed to only find 13, could you mean 19 oz of the scrapped out coconut?
A 13oz can should work just fine. Enjoy!
Yes for sure. You just want a nice strong coffee taste so you can taste it in the cake. Enjoy!
thanks so much, trying it now as we speak!
Tiramisu was the only dessert that I really missed after going vegan a year and a half ago. I made this for my family for Christmas day and honestly it was DELICIOUS! Even my family who are generally skeptical of vegan alternatives and are all baking enthusiasts themselves thought it was fab. I would definitely try adding more coffee to the sponge next time as it was a tiny bit dry and I like the sponge to be very soft and melty. Also for anyone whose coconut milk splits when they (admittedly) over whip it, just add it to the cashew mix anyway and I will still taste delicious!
Oh yay! So happy you and your family enjoyed it so much, Nicola! Let me know if there is anything else you miss since going vegan 🙂
This was AMAZING! I’ve never made Tiramisu before and it was far easier than I imagined it would be. I even made it gluten free (I used a mix of supermarket gluten free flour and home made buckwheat flour as I didn’t have quite enough of the flour) and it was fine. I only made half the quantity as I didn’t have 18 people to serve. I will certainly be recommending this recipe to anyone who needs tiramisu in their life! Thank you.
Wonderful! So happy you enjoyed it, Fiona 🙂
Hello,
I made this for Christmas dessert. I was v. worried because I have only been a vegan for 3 years and haven’t really got the hang of desserts. Also I’ve never made anything from this site before. Also I’m in the UK and ingredients and measurements don’t always translate perfectly. Also I have a very fussy vegan husband.
Let me tell you, it tasted amazing! We loved it. He couldn’t stop eating it (I caught him with his head in the fridge eating leftovers on the morning after Christmas day!). It was surprisingly easy to make too.
I’m now going through your back catalogue of recipes. Thank you so much. This really made our Christmas!
Woohoo!! Thrilled you both loved it so much! I have lots of desserts with rave reviews so I am sure you will enjoy many more 🙂
Okay my Lady Fingers did NOT turn out like yours. They were super moist, dark, and falling apart, but they still tasted absolutely amazing. I used coconut oil instead of canola oil so maybe that’s why? Either way, this Tiramisu was so much fun to make and DELICIOUS
So happy you loved it, Joey! Yes, coconut oil might be the problem, it has a very different texture than canola so it would cause some problems. Glad you enjoyed it!
My non-vegan husband literally GOBBLED this up and couldn’t stop raving about it! It is amazingly delicious and not overly sweet (a common problem with vegan desserts) – a huge hit in our house, thank you!
Hahaha! Love it!! So happy you and your husband loved it so much, Rebekah!
Tricking non-vegans into eating vegan desserts never gets old! This tiramisu nailed it. Can’t beat the cashew cream. Thanks for the lovely recipe!
Haha! So happy it stood up to the test!!
Hey Sam,
This recipe looks amazing and I plan to make it for my mums birthday. I was just wondering if you can sub the flour in the cake part for a gluten free blend? My sister is intolerant. I’m vegan so am familiar with that side of things but don’t usually cook gluten free. Let me know if you’ve tried it or what your opinion is. Either way I’ll let you know how it turns out for other readers who are interested.
Thanks a lot 🙂
Hi Hayley, I’ve never tried it and am not an expert in gluten-free baking but I have heard good things about Bob’s Red Mill 1 to 1 flour. Hope that helps!
Absolutely amazing taste! I can’t believe it! I’m going to make it for all my family and friends! God bless your work!
Haha thank you so much, Galina! So happy you enjoyed it 🙂
My friend Karen told me, you had to soak the cashews overnight for a better texture in the finished product. it’s makes the recipe more enjoyable in the mouth
You can do that if you like, or you can just boil them for 10 minutes which gets the same results, just quicker.
l made this recipe and OMG I loved it! Kind of hard to believe its vegan. Will be definitely making this recipe for other potlucks. Thank you for the recipe!
You’re most welcome, Alexa! Thrilled you love it so much 🙂
Hey! I’m currently in the process of making this for a vegan potluck. I have coconut cream in two cartons of 200ml; would you use them both? Thanks for any advice!
Hi Lou, a 19oz can of coconut cream is about 560 ml, so it sounds like you might be a bit short, and want to open a 3rd can and measure to get the right amount. You mention it’s in a carton, if you are referring to the dried coconut cream like this, that won’t work. You need to make sure you have the fresh coconut cream in a can. Hope that helps!
I made this for a dinner for non-vegan neighbors and friends. Everyone loved it! However, I had made too much, and so we have been eating delicious leftovers for the past few days. The tiramisu is covered, but the bottom part where the coffee/liqueur dripped has turned an interesting color of dark green. The tiramisu has been in the refrigerator all along. It still tastes fantastic. I have no idea what happened. Any thoughts of chemical reactions?
So happy you enjoyed it, Elke! Green! That’s bizarre. My guess is that you might have used a coffee that was on the lighter roasted side of things. Coffee beans are green before they are roasted, so if they are only lightly roasted they will retain some of their green colour. Perhaps some of the ingredients reacted over time and brought the green colour back…
I wish I had a chemist at hand! 🙂 At any case, we ate it all because it tasted soooooooooo delicious.
wow. this exact thing happened to our tiramisu.. but husband doubts that it’s because of roasting (we do however have light roast coffee in our home only..) 😀 also wishing for a chemist here 😀
So weird!! I wonder why this happens to some batches and not others. Glad you enjoyed it!
I had the same thing happen. Like you, we ate and enjoyed it despite the weird colour, but it was like the liqueur had interacted with the “ladyfingers” and had turned green.
That is so bizarre! Has never happened to me. Not sure why….
Hi Sam!
I write you the other day in “the ultimate vegan chocolate cake” post because I wanted to make a gluten free cake… well I made it with wheat flour and it was amazing as always, but instead I made this tiramisu recipe.
I decided this was the gluten free desert I was going to make, as I didn’t know how the cake was going to be (experimenting with new flours) I thought “the cake is going to be wet with the coffee and everything, so nobody will know if it is not perfect” hehehe
Well I have to say that I totally LOVE this recipe!!!! The taste was AMAZING!!! I am so happy because tiramisu is one of my favorite desserts EVER!!! Everybody loved it and I, as I read in one of the comments, ate the leftovers the morning after as breakfast too!!! YUMMMM
Yay! So happy you loved it so much, Verónica. Thanks for the lovely comment!!
I made this Mother’s Day for my family (my sister just had a baby so it was her first mother’s day!) and they all loved it. I was, of course, expecting it to be good as you have never steered me wrong before but this was sinfully amazing! I may have had tiramisu for breakfast every day for a few days. I had to take some to share to my coworkers lest I gain weight by living off my leftovers (small family). To anyone thinking of making this, it’s definitely worth the time and effort!
Hahahaha! I definitely had tiramisu for breakfast when I made this too! Thrilled you loved it so much, Moira! Comment of the day 🙂
Thanks for this Sam! I’m planning on making this on our upcoming long May 2-4 weekend! How important is the coffee liqueur? It’s not something I would normally buy. Can I just use extra strong coffee?
Hi Michelle, I think you can skip it, and just use more coffee and it should be fine. Enjoy! 🙂
Awesome! Bumped up the coffe flavor (made a pot espresso on the stove and added it all for the right flavor). My hisband and friend really likes it. Thanks! P.S. There should be a link to show us how to use the leftover coconut water as not to waste it…
So happy everyone loved it! It depends on the kind of coconut milk you buy, as the one I usually use has barely any coconut water leftover. But you can always toss any leftovers into a smoothie, juice, or curry. Hope that helps!:)
Can’t wait to try this one Sam! Finally a recipe for tiramisu that includes a vegan version of ladyfingers. This is one of my favorite desserts and I can’t wait to try your recipe for it! 🙂
Yay! Thanks so much, Kim! I hope you love it 🙂
Hi Sam! Definitely looking forward to trying this recipe. One question from a fellow Canadian: What brand(s) of coconut milk/cream do you recommend? I’ve had varying results in other recipes. Thanks!
Hi jay! Just another Canadian her so I thought I’d reply. I’ve never had trouble with Thai Kitchen red can. Some of the stores around me also sell just coconut cream in a can, which works wonderfully and you get mostly cream with very little water in the bottom.
I agree with Katherine, Thai Kitchen is good. But since you’re in Canada, if it’s available to you I’m also a big fan of the T & T brand. It’s almost all cream, barely any water left behind.
Thank you both for the recommendations! I have bought Thai Kitchen previously and I think I have seen T & T here as well.