VEGAN TIRAMISU

Preparation time: 30 mins + overnight setting

Serves: 8-10

I’m not the biggest coffee fan BUT I am a huge fan of this vegan tiramisu...go figure, the girl who doesn’t like coffee likes the coffee dessert!

We love this recipe because it’s not too sweet and has just the right balance of creaminess and coffee. We didn’t add the coffee liquor to ours but if you are feeling a bit dangerous then go for gold.

INGREDIENTS:

LADYFINGERS
2.5 cups flour
2 tbsp cornstarch
1 tbsp baking powder
1/2 tsp salt
1 cup caster sugar
3/4 cup neutral oil (not olive oil)
1.5 cups  unsweetened soy milk
2 tsp apple cider vinegar
1 tbsp pure vanilla extract

MASCARPONE
250g vegan cream cheese
1/2 cup caster sugar
1/4 cup refined coconut oil
2 tsp pure vanilla extract
1/2 cup coconut cream

ESPRESSO MIXTURE
1 cup of instant coffee
3 tbsp caser sugar
4 tbsp Kahlua (optional)

METHOD:

LADYFINGERS

1. Preheat oven to 180 degrees & line a 9×13 inches baking tin
2. In a large bowl, add the flour, cornstarch, baking powder, salt and sugar. Whisk well to combine.
3. Add oil, soy, apple cider vinegar & vanilla extract and mix until combined
4. Pour into baking tin and bake for 40 minutes
5. Let the cake cool then slice into strips about 1 1/2 inches wide

1. Add cream cheese, sugar, coconut oil, vanilla, coconut milk and salt to a food processor
2. Blend until smooth
3. Place in freezer for 15 minutes until firm

1. Add all ingredients into a small bowl

ASSEMBLY

1. Dip the cake strips into the espresso mixture and place a layer in the bottom of the 8 x 8 inch pan
2. Layer on half mascarpone then add another layer of espresso dipped lady fingers then the rest of cream
3. Refrigerate overnight
4. Dust with cacao powder before serving