Rich, creamy, fluffy, delectable, and vegan and gluten-free, this tiramisu is the ideal dessert to wow family and friends.The cream component of this tiramisu cannot be held back in any way. So much so that I made two distinct cream layers: one with coconut cream and one with coffee cashews.
Ingredients
- 1 cup strong brewed coffee, cooled
- 1 tablespoon instant coffee (optional, for stronger flavor)
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 24 ladyfingers (vegan version, if available)
- 1 1/2 cups vegan cream cheese (such as cashew or coconut-based)
- 1/4 cup powdered sugar
- 1 cup unsweetened plant-based milk (such as almond, soy, or oat)
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- In a shallow dish, combine the brewed coffee, instant coffee (if using), maple syrup or agave nectar, and vanilla extract. Stir well to combine.
- Dip each ladyfinger into the coffee mixture, coating both sides, and place them in a single layer in a rectangular baking dish or individual serving glasses.
- In a mixing bowl, combine the vegan cream cheese and powdered sugar. Using an electric mixer or whisk, beat until smooth and creamy.
- Gradually add the plant-based milk to the cream cheese mixture, while continuing to mix, until well combined and smooth.
- Pour half of the cream cheese mixture over the ladyfingers, spreading it evenly.
- Arrange another layer of dipped ladyfingers on top of the cream cheese mixture.
- Pour the remaining cream cheese mixture over the second layer of ladyfingers, spreading it evenly.
- Dust the top with cocoa powder.
- Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the ladyfingers to soften.
- Before serving, dust with additional cocoa powder if desired. Slice and enjoy!
Nutrition Facts
- Calories: 320
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Sugar: 21g
- Protein: 6g
- Fiber: 2g
- Sodium: 180mg
