Tiramisu is a chilled Italian dessert. The phrase Tiramisu means “shoot me up” in Italian, precisely what this espresso and sugar-filled dessert is aiming to do.
A Tiramisu consists of ladyfingers dipped in coffee, layered with sweetened mascarpone cream. Our Vegan Tiramisu Recipe is a new vegan version of this classic Italian dessert.
Preparation Time: 10 mins | Cooking Time: 1 hour and 20 mins | Total Time: 1 hour, 30 mins | Yield: 9 servings
Ingredients for Vegan Tiramisu Recipe:
- 1 3/4 tsp cornstarch
- 1 3/4 cup of all-purpose flour
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 tsp baking soda
- 6 tbsp softened vegan butter (unsalted)
- 1/4 cup (60ml) aquafaba from the chickpeas can
- 3/4 cup (150g) vegan sugar
- 1 tsp vanilla extract
- 1/4 cup (60ml) almond milk (unsweetened)
- Nonstick cooking spray
For Vegan Mascarpone
- 1 3/4 cups (195g) raw cashews
- boiling water to soak your cashews
- ⅓ cup (115g) of maple syrup
- 3/4 cup (120ml) almond milk (unsweetened)
- ⅓ cup (65g) melted coconut oil (unrefined)
- 1/4 tsp kosher salt
- 3/4 tsp vanilla extract
- 25 oz (740ml) full-fat and chilled coconut milk
- 1 tsp lemon juice
- 1 tbsp powdered sugar
For Soaking Liquid Mixture
- 3/4 cup (180ml) of water
- 6 fl oz (175ml) espresso
- 3 tbsp dark rum
- Cocoa powder
Calories 512 | Carbs 38g | Fat 37g | Protein 5g | Sodium 0mg | Sugar 19g
Step-by-step Instructions for Vegan Tiramisu Recipe
Prepare the ladyfingers by sifting the baking powder, flour, cornstarch, salt, and baking soda in a medium-sized mixing bowl. Make a note to put it aside.
In a different medium-sized mixing bowl, use an electric hand blender to mix the cream with the sugar and butter until thoroughly combined. Put the prepared aquafaba and vanilla, then continue to beat for another 3 mins, or until the mixture is nice and fluffy. After adding the dry ingredients, the combination will come together nicely.
1/2 of your measured flour mix should be added to the wet ingredients and merged until well mixed. Put the almond milk after scraping the bowl sides. Mix until everything is integrated. Add the other dry ingredients until soft. Then, Line the two cookie sheets with baking parchment and spray with nonstick cooking spray.
Fill a piping bag with a 12-inch round edge with a nook snipped off with the batter. Pipe the prepared ladyfingers into the ready baking sheets, leaving at least 1 1/2 inches between each one. Every cookie must measure 3/4 inches wide and 2 /14 inches long. You ought to have between 50 and 55 total.
Chill your previous piped cookies for half an hour in the refrigerator. Then, preheat your home oven to 180 degrees Celsius. After that, bake the cookies for 13-15 minutes until the corners are golden brown. Allow it to cool entirely for this gluten-free tiramisu recipe.
It’s time to prepare the vegan mascarpone. Place your cashews in a bowl with medium heat and cover it with an excess of 1 inch of boiling water. Allow it to soak for exactly 10 mins or until you notice it getting softened and plumped. After that, drain the cashews and blend them with maple syrup, almond milk, coconut oil, vanilla, salt, and lemon juice. Place it aside once it’s completely smooth.
Scoop out the remaining layer in the container or chilled coconut milk and place it in a large bowl. Now, add your powdered sugar and use an electric hand mixer to beat it for about 2-3 mins. You can put away the liquid or use it in another recipe.
You can make use of soaking liquid by combining the water, espresso, and rum in a shallow bowl. Put the cashew mixture in your whipped sugar and coconut milk with a rubber spatula. Replace the water and espresso alternatively with 360 ml of any brewed coffee.
It’s time for assembling! Spread 3/4 cup of your mascarpone towards the bottom of the square baking dish. Immediately dip the ladyfinger into your espresso mixture and design it at the top of the cream. Repeat this step 16-18 times until the ladyfingers have concealed the cream. Add another layer of ladyfinger, then more cream. Finish with ladyfingers again. Any remaining mascarpone can be added on top.
Cover your ready-to-bake gluten-free tiramisu recipe with plastic wrap. Then, let the dish cool for the night or at least 2 hours. Uncover the Tiramisu before serving and put some cocoa powder for dressing. That should be able to make nine servings.
Vegan Tiramisu – Final thought
I hope you enjoyed this gluten-free tiramisu recipe! If you own an espresso machine, check out our easy recipes with espresso section