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Tiramisu

A vegan spin on the classic Italian coffee-soaked dessert, tiramisu, which translates to "lift me up." This version combines a light, coffee-infused sponge with layers of creamy filling, sure to satisfy any sweet craving. Alessia, our Italian friend, rates it a 9.5/10—though she’d love a touch more cream!

Takes 40 minutes

Serves 10

Ingredients
 

For the Vegan Lady Fingers (Sponge):

  • 200 g white flour
  • 150 g caster sugar
  • 1 tbsp baking powder
  • ¼ tsp baking soda
  • 150 ml oat milk or other plant milk of choice
  • 50 ml neutral oil e.g., sunflower or vegetable oil
  • ½ tbsp vinegar
  • ½ tsp vanilla essence

For the Coffee Mixture:

  • 300 ml strong coffee
  • 50 ml brandy marsala, Kahlua, or additional vanilla essence

For the Cream Layer:

  • 900 g coconut cream or 200 g vegan cream cheese & 250 g vegan double cream
  • 100 g icing sugar
  • ¾ tsp vanilla essence

For Topping:

  • 2 tbsp cocoa powder
  • 30 g grated dark chocolate

Instructions
 

  • Preheat and Prepare the Pans:
    Preheat the oven to 180°C (fan).
    Line two 25 x 35 cm brownie trays with parchment paper.
  • Make the Vegan Lady Fingers:
    In a large mixing bowl, combine the flour, caster sugar, baking powder, and baking soda. Sift the dry ingredients to remove any lumps.
    In a separate bowl, mix the oat milk, oil, vinegar, and vanilla essence.
    Create a well in the centre of the dry ingredients and pour in the wet mixture. Mix gently using a spatula or hand mixer until just combined.
    Divide the batter evenly between the two prepared trays, spreading it into a thin, even layer.
    Bake for 25 minutes, then remove from the oven and allow the sponge to cool completely.
    Once cooled, slice the sponge into 16 fingers (approx. 3 cm wide and 10 cm long).
    Return the sliced sponge fingers to the oven for an additional 10 minutes to dry out slightly, then set aside to cool fully.
  • Prepare the Cream Layer:
    If using coconut cream, chill the coconut milk in the fridge beforehand to separate the cream layer.
    Scoop the thick coconut cream from the top of the can, add the icing sugar and vanilla essence, and mix gently until smooth, avoiding over-mixing as this may cause curdling.
    If using vegan cream cheese and double cream, whip the double cream until it reaches soft peaks, then fold in the cream cheese, icing sugar, and vanilla essence. Mix until a thick, smooth consistency is achieved.
  • Prepare the Coffee Mixture:
    In a shallow bowl, combine the strong coffee and brandy (or your chosen alternative) and stir to mix.
  • Assemble the Tiramisu:
    Quickly dip each sponge finger into the coffee mixture, ensuring they’re soaked but not overly saturated.
    Layer half of the soaked lady fingers on the base of a serving dish.
    Spread half of the cream mixture evenly over the lady fingers.
    Add a second layer of soaked lady fingers, followed by the remaining cream. Smooth the top evenly with a spatula.
    Place the assembled tiramisu in the fridge to chill for 20 minutes to 1 hour, allowing it to firm up.
  • Finish and Serve:
    Before serving, dust the top with 2 tablespoons of cacao powder through a fine sieve.
    Sprinkle the grated dark chocolate evenly over the top.
    For a variation, garnish with freeze-dried raspberries or strawberries if available.
  • Enjoy:
    Serve chilled and enjoy this creamy, indulgent tiramisu!
Keyword Tiramisu
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