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Desserts

Vegan Tiramisu

There are countless tiramisu recipes out there and, while there's only one original version, today we're venturing into the world of vegan recipes to create a Vegan Tiramisu using a cream based on almond milk and yogurt, replacing traditional ladyfingers with dry cookies.
Recipe Vegan Tiramisu
  • Difficulty Easy
  • Preparation 15 minutes
  • Cooking 5 minutes
  • Servings for Serves 6

Creating Vegan Recipes from traditional Italian dishes is often challenging, but no one should ever miss out on certain delicacies. Today, we delve into the debated world of Tiramisu and present our Vegan Tiramisu Recipe. Perfect not only for those following a vegan diet, it is also ideal in summer when looking for a way to prepare an Egg-Free Tiramisu that satisfies the palate.

The preparation is quite simple and involves replacing the Savoiardi with some dry biscuits, preferably wholegrain and, of course, vegan. You can choose your preferred type, and nothing stops you from making them at home. The cream will be made from almond milk and soy yogurt, mixed together to achieve a thick consistency. Finally, the indispensable coffee: the undisputed star of this Easy and Quick Vegan Dessert.

The Tiramisu, although the original recipe includes a specific list of ingredients, can be prepared in many variations. Among the most delightful are the Berry Tiramisu, Pistachio Tiramisu without Coffee, and Lemon Tiramisu.

Ingredients for Serves 6

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Method

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  1. To prepare Vegan Tiramisu, start by straining the soy yogurt in a fine-mesh strainer suspended over a bowl for at least 8 hours. The goal is to obtain a thick Greek-style consistency. Alternatively, you can directly use store-bought Greek-style soy yogurt.
  2. After 8 hours, proceed with the preparation. In a small saucepan, combine cornstarch and sugar, then gradually pour in the almond milk while whisking continuously to prevent any lumps from forming.
  3. Place the mixture over heat and cook for one minute after it starts boiling, until you obtain a thick cream.
  4. Transfer the cream to a bowl, cover with plastic wrap pressed directly onto the surface (to prevent skin formation), and let it cool completely before proceeding with the Vegan Tiramisu. If desired, you can prepare this in advance and store it in the refrigerator along with the yogurt.
  5. Once cooled, combine the cream with the strained yogurt and rice cream, mixing with an electric whisk for a few moments until well blended.
  6. Spread a thin layer of cream on the bottom of an 8×8 inch (20×20 cm) baking dish, then start creating layers by dipping the cookies in coffee and alternating them with the cream mixture until all ingredients are used.
  7. Finish with a layer of cream and dust with unsweetened cocoa powder. Let your vegan dessert rest in the refrigerator for at least two hours before serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you find the cream preparation too time-consuming, you can substitute it with pre-sweetened vegan whipping cream. This will result in a delicious dessert that’s quicker to prepare. Look for plant-based whipping cream alternatives in your local supermarket’s dairy-free section.

Tips

The Vegan Tiramisu needs to rest for a few hours before serving to allow the cookies to properly absorb the moisture from the cream. This resting time is essential for achieving the perfect texture.

Storage

This eggless Tiramisu can be stored in the refrigerator for 2-3 days, well-covered with plastic wrap to maintain freshness.

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