Vegan Tiramisu
10 servings
60 minutes
Vegan tiramisu is an exquisite dessert inspired by Italian classics but made without animal products. Its history begins with the desire to create a delicate and aromatic sweet masterpiece while preserving traditional flavor nuances. The cream made from coconut and soy milk achieves a velvety texture, vanilla adds sophistication, and the coffee-soaked biscuit provides richness. A light tang of lime harmoniously complements the sweetness. This dessert is perfect for those following a plant-based diet or simply wanting to try something new. Vegan tiramisu is not only a delight for the taste buds but also an opportunity to enjoy delicacy without feeling heavy. It should be served chilled, and the final touch of cocoa powder makes the flavor deep and complete.
1
For the sponge cake: mix all ingredients, pour into a mold and bake in the oven at 180 degrees for 30 minutes, then reduce the temperature to 160 degrees and hold for another 20-30 minutes. Check readiness with a toothpick (it should be dry). Cool the sponge cake and cut it into small pieces.
- Whole grain (wholemeal) flour: 400 g
- Vegetable oil: 60 ml
- Lime juice: 20 ml
- Baking soda: 4 g
2
For the cream: heat milk in a saucepan, add sugar, when it dissolves, add vanilla extract and sprinkle in starch. Stir continuously to thicken the mixture without lumps.
- Soy milk: 800 ml
- Sugar: 200 g
- Vanilla extract: 10 ml
- Cornstarch: 110 g
3
In a bowl, pour warm water over instant coffee and stir. Dip pieces of biscuit in the coffee and place them at the bottom of a glass, then add tiramisu cream on top and smooth it out well. Once the mixture sets, put the glasses in the fridge overnight. In the morning, sprinkle the tiramisu with cocoa powder. The dessert can be stored in the fridge for five days without any issues.
- Instant coffee: 50 g
- Cocoa powder: 50 g