Vegan Tiramisu Recipe

Are you wondering how your favourite Italian dessert can be made vegan? This is the recipe for you!

Scroll down for the best ever vegan tiramisu recipe...



I LOVE tiramisu so I was delighted to find this recipe in the Viva! Christmas cookbook.

I've tried other vegan tiramisu recipes and ready-made versions but this one is SO much better!!

Ladyfingers soaked in espresso, sweet fluffy cream and the flavours of amaretto and cocoa - your guests won't believe it's vegan!!



Vegan Tiramisu Recipe

This recipe has been taken straight from Viva!'s brand new mini cookbook, A Very Vegan Christmas.

If you don’t want to make your own ladyfingers, or you're in a hurry, it’s also possible to use 400g (approx.) Lotus Biscoff biscuits, vegan shortbread or baked French toast biscuits

Ingredients

Sponge/ladyfingers:

200ml unsweetened soya or almond milk
75ml neutral oil (eg rapeseed)
2 tsp vanilla extract or paste
2 tsp cider vinegar
200g self-raising flour
140g golden caster sugar
1 tsp baking powder
½ tsp salt

Espresso syrup:

300ml strong coffee (6 tsp instant coffee in 300ml boiling water. Use decaffeinated if preferred)
1 tbsp vegan Amaretto, coffee liqueur, rum or brandy (add 2 more tablespoons if you’d prefer it extra boozy. If you’d prefer to go alcohol-free then leave out this ingredient)
2 tbsp caster sugar

Cream layer:

315ml vegan double/whippable cream
500g vegan cream cheese
190g icing sugar, sieved
1¼ tsp vanilla extract or paste
2½ tsp vegan Amaretto,
coffee liqueur, rum or brandy (optional)
2½ tbsp odourless/culinary coconut oil, melted (optional but recommended – use this if you’d like the cream to be a bit firmer. You can use regular coconut oil but we recommend using odourless to avoid the coconutty flavour)

Topping:

2 tbsp cocoa powder or raw cacao powder
50g dark vegan chocolate, shaved (optional – we like 70% cocoa solids)


Method

Sponge/Ladyfingers:

1. To make the Sponge/Ladyfingers, preheat the oven to 180°C/350°F/Gas Mark 4.

2. Line a 20-25cm x 30-35cm (approx.) deep baking tin.

3. In a large jug, stir together all the wet ingredients and then leave for a few minutes.

4. In a large mixing bowl, thoroughly combine all the dry ingredients.

5. Pour the wet ingredients into the dry ingredients and stir until combined (but don’t overstir).

6. Evenly distribute the cake mixture into the baking tin and place in the oven for 25 minutes.

7. Remove from the oven and leave to cool.

8. Cut the sponge into 16 even slices. Turn the slices on their side in the tin and place the tin back in the oven for 10 minutes (this is to help dry out the ladyfingers so they absorb more liquid).

9. Remove from the oven and leave to cool fully.


Espresso syrup:

1. Using a medium-sized jug, combine all ingredients while the coffee is boiling hot then leave to cool completely.


Cream layer:

1. Using an electric hand whisk or stand mixer, whisk the vegan cream until stiff peaks form.

2. In a large mixing bowl, using an electric hand whisk or balloon whisk, thoroughly combine the vegan cream cheese, icing sugar, vanilla extract, alcohol and melted coconut oil.

3. Gently fold through the whipped vegan double cream (don’t overstir).

4. Place in the fridge until needed.


To assemble:

1. Place the ladyfingers in the bottom of serving dish and pour over the espresso syrup to soak.

2. Dollop the cream layer over a spoon at a time and smooth the top.

3. Sprinkle with cocoa powder and chocolate shavings just before serving.




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