Vegan Tiramisu
This vegan tiramisu is absolutely delicious! This recipe makes a tiramisu with one layer of ladyfingers and one layer of Marsala cream. If you want to make a tiramisu with 2 layers of ladyfingers and two of Marsala cream you need to double the recipe.
Servings: 10
Calories: 463kcal
Equipment
- high-speed blender
- hand mixer
- oven
Ingredients
Tiramisu
- 200 g raw cashews
- 350 ml oat milk
- 2 tablespoon vegan Marsala wine or Amaretto***
- 100 g sugar
- 1 pinch salt
- 150 g plant-based cream-cheese
- ¼ teaspoon turmeric powder
- 100 g refined coconut oil melted
- 250 ml espresso at room temperature (not hot!)
- 12 vegan ladyfingers store-bought or made using the recipe below
- 1 tablespoon cacao powder unsweetened
Ladyfingers
- 85 g aquafaba
- ¼ teaspoon (0.6 gr) xanthan gum*
- 100 g all-purpose flour
- 100 g granulated sugar
- 1 pinch of vanilla powder or vanilla extract
- 60 g refined coconut oil** melted
- 35 g cornstarch
- ½ teaspoon baking powder
- 35 g powdered sugar to dust the ladyfingers
Instructions
Tiramisu
- The day before serving the tiramisu make the Marsala cream. Place the cashews and oat milk in a high-speed blender and blend until perfectly smooth. Add in the marsala, sugar, salt, cream-cheese, turmeric and coconut oil and blend for a few seconds until incorporated. Pour into a bowl, cover with plastic wrap and allow to chill in the fridge overnight.
- The next day, add the espresso to a shallow bowl. Dip the lady fingers in it, don't soak them, just quickly dip them on both sides. Lay them in a single layer on the bottom of an 20x25 centimeters (8x10 inches) or similar size pan. scoop the Marsala cream onto the ladyfingers, spread evenly and dust with cacao powder. Set it in the fridge for a couple of hours before serving.
Ladyfingers
- Preheat the oven to 230 °C (460 °F).
- Pour aquafaba into a mixing bowl, start whipping, as soon as it gets firm, add the xanthan gum. Keep whipping until stiff peaks form and the mixture is firm. Slowly add the sugar one teaspoon at a time. When the mass is nice and firm, use a spatula to incorporate the vanilla and oil. Then add the flour, cornstarch and baking powder and mix well from top to bottom, being careful not to disassemble the mixture.
- Transfer the mixture to a pastry bag and onto a baking sheet lined with baking paper form about 12 ladyfingers (about 7 cm long). Leave at least 2 cm of space between each ladyfinger. Sprinkle with powdered sugar and bake at 230 °C (460 °F) in a static oven for about 8 minutes. When they have cooled dust again with powdered sugar.
Video
Notes
*Can be substituted with guar gum. Cannot be left out since it gives structure to the mixture.
**Refined coconut oil does not taste like coconut and gives structure to the cream so it cannot be substituted with another oil.
**I added Amaretto only because a lot of people like to make Tiramisù with it. I personally would never make Tiramisu with it since I grew up making it with Marsala. Marsala is not always vegan so check the ingredients when you buy it. There are also people using rum, all I can say about it is: if you find a recipe using rum, run from it as fast as you can ;)! Jokes aside, don't use rum for Tiramisu.
Nutrition
Calories: 463kcal | Carbohydrates: 46g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 15mg | Sodium: 96mg | Potassium: 204mg | Fiber: 1g | Sugar: 28g | Vitamin A: 274IU | Vitamin C: 0.1mg | Calcium: 89mg | Iron: 2mg