Vegan Tiramisu
This deliciously boozy vegan tiramisu is a creamy, dreamy pudding that is sure to delight even the most discerning of palates.
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Layer upon layer of silky dairy-free cream, fluffy sponge, airy chocolate mousse and rich chocolate ganache come together to make the best vegan tiramisu you’ve ever eaten.
Dairy cream has been replaced with coconut milk in this recipe to make the creamy layers. In order to make it firm enough to hold its shape, you’ll need to store the tins somewhere cool for 24 hours before you open them. This is so that the cream and water can separate and the cream can solidify ready to be whipped into the vegan tiramisu.
You only need the thick, creamy layer from the top of the can as adding too much of the coconut water will result in a thin, watery cream.
You’ll also need to use full-fat coconut milk as it has a higher fat content. We’d recommend looking for coconut cream from Thailand as this It tends to have a higher fat content and a better, less grainy texture.
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Total Time: 2 hours 40 minutes
Prep Time: 2 hours 20
Cook Time: 20 minutes
Servings: 2
Rating:
Total Time: 2 hours 40 minutes
Servings: 2
Ingredients
Method
Ingredients
(Servings: 2)
- For the sponge:
- buckwheat flour
- maple or agave syrup
- sunflower oil
- coconut mylk (carton)
- 0.5 0.5 tsp vanilla extract
- 0.25 0.25 tsp salt
- 0.75 0.75 Tbsp baking powder
- For the coconut cream:
- 250 250 g coconut cream
- 20 20 ml brandy
- 20 20 ml vanilla essence
- 40 40 ml syrup
- 0.125 0.125 tsp salt
- Make the soak sauce by combining:
- 1 1 Tbsp instant coffee
- 150 150 ml hot water
- 1 1 Tbsp hot water
- 50 50 ml syrup
- 0.125 0.125 tsp salt
- 30 30 ml brandy (check the brandy is vegan, many aren’t!)
Method
Bake the sponge:
- Whip together the oil, vanilla and sweetener; then the mylk.
- Fold in the flour, salt and baking powder.
- Bake in an oven tray at medium heat for 15-20 minutes or until the sponge is set. Remove and leave it to cool.
Make the coconut cream:
- Whip everything by hand – not using a machine!
Now assemble it:
- Put a drop of brandy in the base of each parfait dish.
- Slice the cake into fingers and briefly soak in the soak sauce, just a quick in and out.
- Repeatedly layer the soaked cake and the coconut cream into the parfait glasses, finishing on a cream layer.
- Dust with cocoa and refrigerate for at least 2 hours.
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