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Vegan tiramisu

vegan_tiramisu

Tiramisu is one of my all time favourite desserts, but i've never actually tried to tackle a vegan version of it, maybe because i was worried that it wouldn't live up to the real deal!?!

Well, it does! And i'm so grateful that one of you lovely lot from our Monday evening cook-along crew requested tiramisu as a cook-along recipe because it forced me to get creative and veganise one of my fave desserts!

I'll be honest, there was quite a bit of trial and error with this one to get the consistency just right. It's quite easy to end up either with a tiramisu cake or a dish of slop!! Both delicious, but not quite what I was aiming for!

So, after all that trial and error, i'm very pleased to share this creation with you!

vegan tiramisu

Vegan Tiramisu

Ingredients (serves 6)

  • 200g sponge cake (approx) make your own or buy a really simple vegan sponge cake from the supermarket
  • 60g cashews⁠
  • 2x tbsp almond milk
  • 3x tbsp maple syrup ⁠
  • 2x tbsp coconut oil ⁠
  • 1x tsp vanilla extract⁠
  • 1x 400g can coconut milk ⁠
  • 45ml dark rum ⁠
  • 60ml strong black coffee
  • dusting of cacao powder for the top

Method:

  1. Cover the cashews in boiling water and allow to soak for 10mins.
  2. Thinly slice the sponge, less than 1cm thick.
  3. Cover the base of a 20cm x 15cm x 8cm dish with your thinly sliced sponge cake, make sure you've got enough leftover for the second layer.
  4. Drizzle 2 tbsp dark rum and 2 tbsp strong dark coffee over the sponge cake and allow it to absorb all the flavour and liquid.
  5. Spoon the coconut cream from the top of the can into a medium sized bowl and whisk, it should be quite thick. Add the coconut water from the rest of the can little by little, whisking in between to ensure the cream remains at a thick consistency - you want it to reach a thick double cream consistency. Set aside and we'll come back to this.
  6. Add the vanilla extract, coconut oil, maple syrup & almond milk to a food processor. Drain the cashews and add these to the food processor as well. Blend until the cashews are smooth and quite a thick consistency. 
  7. Next you want to fold the blended cashew mix into the coconut milk. Add it little by little and keep an eye on the consistency of your cream...you want the end consistency to have a soft peak.
  8. Taste the cream and adjust to your tastes.
  9. Add a thick layer of cream on top of your coffee and run soaked sponge 🥰
  10. Add another layer of sponge cake, drizzle the remaining coffee and rum. 
  11. Top with another layer of cream and smooth with a spatula. 
  12. Using a seize dust the entire top of the trifle with cacao powder. 
  13. Now, this is ultimately the hardest step of all but this does taste better after it's been left for 12hrs as it allows time for all the flavours to absorb into the sponge cake...honestly, it'll be worth the wait! 
  14. Enjoy!

    I absolutely love seeing your creations so please tag me in a snap if you make this recipe.
    @newnorm_plantbased on Instagram 
    @newnorm.plantbasemealplans on Facebook

    Or comment below and let me know how it goes!

    Until next week 😘

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