A tiramisu not only tastes great, but it is also quick and easy to prepare and does not require any refined sugar. The vegan version of this classic Italian dessert is so creamy, so delicious and anything but complicated.
A classic turns vegan
Who does not know this creamy and delicious dessert that originates in northern Italy? One does not really know where and when it was created, but never mind the history! This fast and easy vegan Tiramisu is a perfect year-round treat that will never miss a high score on the “this is so yummy” scale.
This recipe is perfect for all vegans who like to indulge and enjoy pure eating pleasure. It is perfect for any occasion and very versatile. You can prepare your vegan tiramisu with or without alcohol and with various berries or without any berries at all. You might try your favorite cookie instead of a rusk/zwieback that again will add another twist to your tiramisu. If you do not want to use coffee, take either lupine coffee or decaf. Just make sure, your coffee is a strong one since this plays an important part in the taste.
Looking for more fast and easy ones?
When talking about coffee, I just remembered the recipe for Mocha nicecream. And the one for a delicious strawberry banana nicecream. There are so many yummy dessert and cake recipes on my Don’t Waste your taste pages. Check the dessert category and find many inspirations and information for various recipes. But for now, we go back and start with the preparation of our fast and easy vegan Tiramisu! Actually, for the start is a little forethought and preparation needed. A start the evening before will result in finishing your tiramisu in no time.
My Don’t Waste Tip: Use the rest of the coconut milk for a tasty curry or a smoothy.
Fast and Easy vegan Tiramisu
Ingredients
For the coffe cookie layer
- 250 g wholegrain rusks (aka zwieback)
- 200 g vegan cookies of your choice
- 2-3 Tbsp panela (unrefined cane sugar) alternatively use coconut sugar
- 200 ml strong coffee
- optional: ½ Tbsp. coffee liquor
- 2 Tbsp cocoa powder
For the vegan Mascarpone
- 2 cans coconut milk (each 400ml) ! let them sit in the fridge over night!
- 80 g Agave syrup
- 225 g cashews ! soak for at least 3 hours in cold water or 20 minutes in boiling hot water
- 120 g almond or soy milk
- 1 pinch of salt
Other ingredients
- 2 Tbsp cocoa powder
- optional: 500 g Berries (Strawberries, Blueberries, Raspberries) wash and if the berries are rather big, cut them into smaller pieces
Instructions
- Put the coconut milk overnight into your fridge to cool for a minimum of 6 hours; the coconut cream will be on top, the coconut water on the bottom.
- Soak the cashews if you haven't yet.
- Prepare a strong, intense coffee and let it cool.
- Separate the coconut cream (the fatty part that is at the top of the can) from the coconut water (which will be in the bottom of the can). Pour out the coconut water and put it aside. You can use it for example in smoothies or for a curry.
- Put all the coconut cream in a high-speed blender. Add the soaked and drained cashews, almond milk, agave syrup and salt. Blend very well till you have a homogeneous mass. Pour it into a container with a lid and place it in the freezer for about 15-30 minutes or until you are ready to use it.
- For the coffee cookie layer, break the rusks into small pieces and put them into a bowl. Dust them with the cocoa powder, add the coffee and – if you like – the liquor. Mix everything well. Then break the cookies into small pieces and add to the coffee-rusk mix.
- Optionally if you are using berries: Wash the berries and – if they are large – cut them into smaller pieces.
- Now you start with the layers: Distribute the coffee cookie mixture into 10 small dessert glasses. Optionally add 1 tsp of berries on top. Then fill about 1-2 Tbsp of the vegan mascarpone into each of the glasses. Place the desert glasses in the fridge for at least 1 hour for perfect outcome.
- Dust the top of the Tiramisu with cocoa powder right before serving.
