LivingRecipesVegan Tiramisu Recipe: A Vegan Classic That Will Surprise...

Vegan Tiramisu Recipe: A Vegan Classic That Will Surprise You

Every week we bring you creative ideas to veganize the great classics of national and international gastronomy. Next, we want to share a super easy to make and 100% cruelty free vegan tiramisu recipe. Like other types of cheese, mascarpone has its vegan version that also offers an “extra” supply of nutrients. For this reason, this dessert is also ideal for those looking for a healthier diet, with a greater supply of vegetable proteins and good quality fats. Now let’s see how to make it,

Vegan Tiramisu Recipe with homemade “mascarpone”

Ingredients for the vegan “mascarpone”:

  • Raw cashews: 2 cups
  • Coconut oil: 1/3 cup
  • Almond or hazelnut milk: ¾ cup
  • Corn syrup: 2 + ½ tablespoons
  • Muscovado sugar: 2 tablespoons (you can use stevia if you prefer)
  • Vanilla essence: 2 teaspoons
  • A pinch of sea salt
  • Coffee: 1 cup
  • Ingredients for the base of the vegan tiramisu:

    • Peanut butter: 1 tablespoon (best if unsweetened)
    • Muscovado sugar: 2 tablespoons
    • Almond flour: ½ cup
    • Cornstarch: ½ cup
    • Flaxseed: 3 tablespoons
    • Almond or hazelnut milk: 1 cup
    • Apple cider vinegar: 1 tablespoon
    • Baking soda: 2 teaspoons
    • A pinch of sea salt

    Quick coffee syrup:

    • Espresso coffee: 1 cup
    • Coffee liqueur or cognac: 1/3 cup

    How to Make Vegan Tiramisu – Step by Step:

    1. We start with the sponge cake that will be the base of our vegan tiramisu and we put the oven to preheat to 170ºC. Next, we line an 18x18cm mold with parchment paper and brush with a little coconut oil. We take the mold to the freezer while the cake batter.
    2. In the blender, beat all the ingredients, leaving the apple cider vinegar last . We dump the dough on the mold and bake for 20 minutes. We remove the cake from the oven and let it cool down to room temperature before unmolding it.
    3. While we wait, we take the opportunity to prepare the coffee syrup that we will use to moisten the cake. All we have to do is mix the coffee with the liquor or cognac and reserve.
    4. We now turn to vegan mascarpone . Again in the blender, beat the cashews with the almond milk, the corn syrup, the coconut oil, the vanilla essence and the pinch of salt, until obtaining a uniform and smooth cream. We booked.
    5. In a saucepan, heat the coffee with the muscovado sugar and let it reduce by half , until it acquires a syrupy texture.
    6. Now, we divide the vegan “mascarpone” in equal quantities in two bowls . In one of them, we add the coffee reduction and mix well. In the other, we add the coconut milk and a little more vanilla essence.
    7. The time has come to assemble our vegan tiramisu and we can choose to do it in individual cups or in a single container. First we break the cake and arrange the pieces at the bottom of the glass or container to make the base.
    8. Moisten with the coffee syrup and add a layer of the vanilla mascarpone cream (without coffee). We make another layer of moistened sponge cake and on top a new layer of the other mascarpone coffee cream. We repeat until all the glasses or the container are completed. Recetas veganas
    9. We put our vegan tiramisu in the fridge for at least four hours before serving.

    An additional tip : Before serving your vegan tiramisu, top it with dark cocoa powder or chocolate. In addition to achieving a more beautiful presentation, this final touch makes all the difference in the taste of the dessert and brings it even closer to the traditional version.

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