Those Vegan Chefs have created a Vegan classic. This traditional Italian dessert has had a complete make over. We have a cashew cream (aka vegan Mascarpone) that is flavored with vanilla bean, coffee with a shot of Kahlua for that extra hit a flavor. Our vegan lady finger is made coconut butter, its moist and full of flavor making one of the most wonderful cakes. The thing I love most about the Those Vegan Chefs lady finger cake is that it has just the right amount of tooth and texture to hold up to the soaking syrup of coffee and maple syrup. The dusting of coco powder is the final touch to this a new classic Vegan Tiramisu. This tiramisu is the perfect dessert to blow away your dinner guest! They will never it’s vegan, it is also a great dessert for the dairy people in your life.
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Making the Cake
Sifting dry ingredients
Pouring Batter
Spread batter evenly
Cut our the layers
For the Vegan Mascarpone
Scraping the Vanilla from the bean
Vanilla infused plant milk
Adding coffee liqueur (Kahlua)
Building the Tiramisu
Start with a dollop of Vanilla Mascarpone
Add a layer of the cake and add the soaking liquid (alternatively soak first)
Add a dollop of the coffee Mascarpone then dust with Cocoa powder
Repeat the steps above until your container is full (we did 3 layers)
Final dusting of Cocoa Powder. Allow to set in refrigerator.
Finished Vegan Tiramisu
Vegan Tiramisu
Servings: 10 People
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Ingredients
Vanilla Sheet Cake:
- 1 cup Almond Milk
- 2 tsp. Apple Cider Vinegar
- 1/2 cup Coconut Butter
- 1/4 tsp. Salt
- 3/4 cup Sugar
- 2 tsp. Vanilla Extract
- 1 1/4 cup Flour
- 1 tsp. Baking Powder
- 1/2 tsp. Baking Soda
Soaking Syrup:
- 1 1/2 cup Freshly Brewed Coffee cooled
- 1/3 cup Maple Syrup
- 1/3 cup Kahlua
Vegan Mascarpone Filling:
- 3 1/2 cup Raw Cashews no need to soak
- 2/3 cup Maple Syrup
- 1/4 tsp. Salt
- Seeds of 1 Vanilla Bean Pod
- 1 1/2 cup Almond Milk
For Vanilla Mascarpone:
- 1 Tbsp Vanilla
For Coffee Mascarpone:
- 1 Tbsp Kahlua
- 1 Tbsp freshly brewed Espresso cooled
Extras:
- Cocoa Powder for dusting
Instructions
Sheet Cake Method:
- Preheat oven to 350 degrees. Grease and line an 18x24 inch cookie sheet with baking paper. Set aside.
- Whisk Milk and Apple Cider Vinegar in a bowl set aside for 5 minutes to curdle. Sieve the Flour, Baking Powder and Baking Soda into a bowl. Set aside.
- Melt Coconut butter (either stovetop or Microwave). In another bowl, whisk Coconut Butter, Sugar, and Salt till light and fluffy, about a minute. Whisk in the Vanilla Extract.
- Alternate whisking in the Soy Milk mixture and dry ingredients, starting with 1/3 of the dry and ending with the last third of the dry mixture.
- Spread mixture out onto prepared cookie sheet (it should seem thin) and bake for 20 minutes, or until cooked through. It's okay if you overbake it slightly, it doesn't make a difference.
Soaking Syrup Method:
- Mix Coffee, Kahlua, and sugar together till the sugar has dissolved. Set aside.
Vegan Mascarpone Filling Method:
- In a small pot add 1 1/2 Cups Almond Milk and scrape the Vanilla Bean into the Almond milk add the whole pod and simmer for 5 minutes. Allow to cook. In a high-speed blender, combine Cashews, Maple Syrup, Salt, Vanilla/Almond Milk mixture. Blend thoroughly until smooth and silky.
- Divide mixture into half.
- For Vanilla Mascarpone: Use the first half of the mixture and thoroughly whisk in Vanilla Set aside.
- For Coffee Cream: Mix the second half of the Mascarpone mixture with Kahlua and Espresso.
Assembly:
- To assemble, have ready a tiramisu dish or individual ramekins/glasses.
- Add a dollop of Vanilla Mascarpone.
- Cut a piece of sheet cake to fit the bottom of your ramekin or glass. Dip in Soaking Syrup for just a second or two and place on top of Vanilla Mascarpone.
- Add a dollop of Mocha Mascarpone & dust with Cocoa powder.
- Freeze for 10 minutes.
- Once out of the freezer, repeat the process twice more (three layers).
