Vegan tiramisu

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Vegan tiramisu

Introduction:**

Tiramisu, meaning “pick me up” in Italian, is a classic layered dessert known for its luscious combination of creamy mascarpone, espresso-soaked ladyfingers, and a dusting of cocoa. This Vegan Tiramisu captures all the dreamy richness of the original—without any eggs or dairy. Whether you’re plant-based, lactose-intolerant, or just love guilt-free indulgence, this version is a soul-satisfying delight that never compromises on flavor or texture.

Ingredients:**

For the Vegan Mascarpone:

  • 1 ½ cups raw cashews (soaked in hot water for 1 hour)
  • ½ cup full-fat coconut cream (scooped from a chilled can)
  • ¼ cup maple syrup or agave
  • 2 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 2 tsp vanilla extract
  • Pinch of salt

For the Ladyfingers (or substitute sponge layer):

  • 1 ¼ cups all-purpose flour (or gluten-free blend)
  • ¾ cup almond milk (or any plant milk)
  • ⅓ cup neutral oil (like sunflower or avocado oil)
  • ½ cup coconut sugar or cane sugar
  • 1 tbsp cornstarch
  • 1 ½ tsp baking powder
  • 1 tsp vanilla extract

For the Espresso Layer:

  • ¾ cup strong brewed espresso or coffee (cooled)
  • 2 tbsp coffee liqueur (optional, like Kahlua or Tia Maria)
  • 1 tbsp maple syrup (optional)

For Topping:

  • Unsweetened cocoa powder (for dusting)
  • Vegan dark chocolate shavings (optional)

Instructions:**

Step 1: Make the Vegan Mascarpone*

  1. Drain the soaked cashews.
  2. Add cashews, coconut cream, maple syrup, lemon juice, vinegar, vanilla, and salt into a blender.
  3. Blend until completely smooth and creamy. Scrape sides as needed.
  4. Chill the cream in the fridge while you prepare the rest.

Step 2: Bake the Ladyfingers (or Sheet Cake Layer)*

  1. Preheat oven to 350°F (175°C). Line a baking sheet or 8×8″ pan with parchment.
  2. Whisk together flour, cornstarch, sugar, baking powder in one bowl.
  3. In another, combine almond milk, oil, and vanilla.
  4. Mix wet into dry until smooth. Pour into pan.
  5. Bake for 18–22 minutes until golden and springy.
  6. Let cool completely. Slice into strips or cubes.

Step 3: Soak the Cake*

  1. Mix brewed coffee, liqueur (if using), and maple syrup.
  2. Dip each ladyfinger or cake slice quickly in the espresso mixture—don’t over-soak.

Step 4: Assemble the Tiramisu*

  1. In a dish (preferably glass), layer soaked cake at the bottom.
  2. Spread half the vegan mascarpone cream over it.
  3. Add another soaked cake layer.
  4. Top with remaining cream.
  5. Dust with cocoa powder.
  6. Optional: sprinkle with chocolate shavings.
  7. Chill for at least 4–6 hours, or preferably overnight for best flavor.

Methods:**

  • Blending: For an ultra-smooth mascarpone, use a high-speed blender.
  • Soaking: Quick dips prevent sogginess. Just 1–2 seconds per side is enough.
  • Chilling: Crucial for flavor melding and cream setting—don’t skip!

History of Tiramisu:**

Tiramisu originated in the Veneto region of Italy in the 1960s. It quickly became a global favorite thanks to its decadent layers and robust coffee flavor. Traditional tiramisu uses raw egg yolks and mascarpone—but the vegan adaptation is a modern marvel, replacing animal products with creamy cashews, coconut, and creativity.

Benefits of Vegan Tiramisu:**

  • Dairy-Free: Perfect for lactose-intolerant or allergic individuals.
  • Cholesterol-Free: No eggs or dairy = heart-healthy indulgence.
  • Nutrient-Dense: Cashews provide magnesium, healthy fats, and plant protein.
  • Refined Sugar Optional: You can sweeten naturally with maple or coconut sugar.
  • Ethical & Sustainable: Plant-based desserts reduce your environmental footprint.

Formation:**

This dessert features structured layers:

  1. Coffee-soaked cake base
  2. Velvety mascarpone layer
  3. Repeat
  4. Cocoa finish

Each layer adds depth—richness, softness, bold coffee flavor, and a cloudlike mouthfeel.

Nutrition (per serving – approx. 1/8 of dish):**

  • Calories: ~320
  • Protein: 6g
  • Fat: 18g (mostly healthy fats from cashews and coconut)
  • Carbohydrates: 34g
  • Sugar: 14g
  • Fiber: 2g
  • Cholesterol: 0mg
  • Sodium: ~80mg

Conclusion & Lovers’ Delight:**

Whether you’re hosting a vegan dinner party, romancing a coffee lover, or treating yourself, this Vegan Tiramisu is a dessert that wins hearts. Silky, coffee-kissed, and absolutely addictive, it proves that indulgence doesn’t need animal products.

For the Lovers:**

Couples love it. Friends crave it. Kids sneak it. And vegans—well, they worship it. Add a candle, some jazz, and two forks—this Vegan Tiramisu sets the stage for romantic dessert bliss.

Bonus Serving Methods:**

  • Parfaits: Layer into glasses for single-serve elegance.
  • Frozen Tiramisu Bites: Freeze in silicone molds for chilled summer treats.
  • Jar Cakes: Perfect for gifting or picnics.

Final Conclusion (Because this dessert deserves two):**

This isn’t just a recipe—it’s a love letter to Italian tradition with a modern, compassionate twist. Vegan Tiramisu is everything you never knew you needed: indulgent yet healthy-ish, nostalgic yet new. Soak, blend, layer, love—repeat.

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