Vegan tiramisu

Vegan tiramisu

vegan tiramisu slice

It’s a big day in the Lazy Cat Kitchen household as finally, after about a year of tinkering, we are launching a new version of this website. If everything goes to plan, you should be looking at it by the time this recipe is live. I am a bit nervous, I won’t lie.

It was a big job and we somehow didn’t divorce over it, although it got tense a couple of times 😉 . There are so many things to do and think of when doing a job like that. I am lucky as I am married to a web developer extraordinaire with an admirable amount of tenacity but despite having such a first class level of IT expertise in the house, the job was still stressful as we were both tackling it alongside our day jobs. It put a lot of pressure on us and made other chores (DIY mostly) suffer. We are glad to be finally crossing the finish line.

We have listened to your feedback and introduced some improvements to the layout, legibility and added nutritional information to all our recipes – something that Duncan beavered away at for hours while I plied him with hot beverages and snacks 🙂 (we played to our strengths, what can I say?). We hope you like this new version of our site and find it a pleasure to use.

Meanwhile, after last week’s recipe for vegan lady fingers, I promised you a dessert featuring these and I’m pretty sure most of you guessed what I was talking about…Being a massive coffee aficionado, I’ve had to correct an oversight of there being no tiramisu recipe (apart from these tiramisu jars) on the blog thus far.

This tiramisu uses my vegan lady fingers as a base, but you could also make a drier sponge and use that instead. For the cream, I used a combination of silky tofu and cashews, which while lush and creamy once blended, do ideally need to be stiffened a little. You have two options here, either deodorised (which means no coconut aroma or flavour is present) coconut oil or agar agar powder. Both of them work well with the first one being more indulgent than the latter. It’s not that fussy to make and the result is well worth it, it makes for a perfect dinner party dessert.

vegan tiramisu ingredients

vegan tiramisu assembly

vegan tiramisu assembling

vegan tiramisu dusting cocoa

vegan tiramisu dusted

vegan tiramisu tray

makes
16-12 pieces
PREP
30 min
COOKING
0 min
makes
16-12 pieces
PREPARATION
30 min
COOKING
0 min
INGREDIENTS

COFFEE MIXTURE

  • 240 ml / 1 cup strong coffee*
  • 30-45 ml / 2-3 tbsp sweet Marsala wine*

CREAM

METHOD
COFFEE MIXTURE

  1. Mix cold coffee with alcohol and pour into a shallow dish. You could sweeten this soaking liquid if you wish, but I don’t as the other two components of the dessert provide enough sweetness.

CREAM

  1. Place drained tofu at the bottom of the blender followed by half of the cashews and the rest of the ingredients (apart from cocoa powder). Once blended, add the remaining cashews and blend until smooth – use a tamper or a silicone spatula to help the blender churn from time to time.
  2. Stiffen the cream by blending in melted coconut oil OR agar agar powder activated in 150 ml (½ cup + 2 tbsp) water (see NOTES on activating instructions). Refrigerate until ready to assemble.

ASSEMBLY

  1. Dip each lady finger in the coffee mixture briefly. Arrange a layer of coffee dipped lady fingers at the bottom of the dish.
  2. Spread half of the cream on top, followed by another layer of coffee dipped lady fingers.
  3. Spread the rest of the cream on top and allow the dessert to set overnight at least (two nights is best).
  4. Dust with cacao powder, cut and serve (chilled).

NOTES
*LADY FINGERS: They can be made a week or two in advance and stored in an air-tight container. Alternatively, you could also make a regular vanilla sponge.

*COFFEE: I brewed 30 g of dark roast coffee in 240 ml / 1 cup of water. You could also use 2-3 espresso shots or approx. 2-3 tbsp instant coffee instead.

*MARSALA WINE: You could use rum, brandy, whiskey, any coffee-flavoured liqueur or Amaretto instead. If you don’t want to use alcohol, you could skip it or replace it with a few drops of almond extract, for example.

*CASHEWS: Should be soaked overnight or for at least 30 minutes in boiling water.

*ICING SUGAR: You could use softened dates instead. If you were to use a liquid sweetener (like maple syrup), it would make the cream too loose.

*AGAR AGAR POWDER: To activate agar agar powder, place it in a small pot with 150 ml (½ cup + 2 tbsp) water and set aside for 10 minutes to rehydrate. Next, bring the two to a simmer (stirring the whole time) and allow it to simmer for 60 seconds to activate. Once activated, immediately add to the cream. Agar agar powder can theoretically be replaced by agar agar flakes but you’ll need to triple the volume as they are 3 times less potent and I generally do not like using them as they never fully dissolve, in my experience.

*The Pyrex dish I used had the following dimensions: 30 cm x 22 cm (12″ x 8.5½), but you could also use a square 25 cm (10″) dish for a slightly taller tiramisu.

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NUTRITIONAL INFO
calories
326
16%
sugars
10 g
11%
fats
22 g
31%
saturates
10 g
48%
proteins
7 g
14%
carbs
28 g
11%
*per serving
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4.8
6 reviews, 18 comments
REVIEWS & QUESTIONS
Genevieve:
Really tasty end result but it definitely took a lot longer than 30mins to make. A couple of things about the recipe were confusing. 350g silken tofu - is this the weight straight out of the packet or after it's drained? I also typically press tofu otherwise it's too watery, which is what I did here, meaning I added much more than 350g as the tofu lost about 20% of its weight after being pressed. The cream also wasn't terribly sweet and just tasted like cashews so I added more sugar (probably x2 the amount) and also some lemon juice. I found the part about agar agar confusing. I used agar agar powder but it would have been good as a first timer to include specific agar agar instructions in the recipe - ie it needs to be boiled in order to be activated and straight after boiling it add it to the cream mixture and blend. The agar agar packet said to put in the fridge so that's what I did at first. Also the hyperlink for refined coconut oil goes to a page for unrefined coconut oil which the recipe says results in too much of a coconut taste. I'm really glad my partner helped or I would have thrown the towel in. I was very relieved it turned out well and my friends loved it.
    Ania
    Ania:
    Hi Genevieve,
    I'm delighted to hear that your friends loved this dessert and that it came out well, that's the most important bit. Here are my replies to the points / suggestions you've made - I hope they are helpful and it goes a lot smoother next time:
    1) silken tofu weight is what it says on the packaging. Silken tofu is custard-like and very fragile in texture and it NEVER requires pressing so I am wondering if you perhaps used a different kind of tofu?
    2) the sweetness is down to the individual preference and it can be easily adjusted to suit your own taste. Neither I nor any of my family and friends who tried this dish found it insufficiently sweet. It also depends on the sweetness of the biscuit base you used? I used my homemade vegan landyfingers, as per the recipe.
    3) because I cannot be sure which agar agar brand someone uses, I decided it was probably the safest to refer them to the packet instructions, but I take your point, I will amend the instruction to add more detail.
    4) for me, in the UK, that link takes you to the exact brand I use (which is unrefined Biona), unfortunately I have no control over what this link is for other locales. If you are based outside of the UK and the product I indicated to link to isn't available anymore, Amazon will automatically default to its closest cousin. I have no control over this and I don't even know when this happens so I am sorry you found this misleading, but that's how it works .
    Thanks for your partner's help and for not giving up and I am glad that the result was enjoyed by everyone. I spend an awful lot of time and care testing and writing these recipes so I am always genuinely worried if people are having issues executing them.
    Ania
Sophie M:
What a beauty this dessert was!! I made it for Christmas Day and everyone was ooing and ahhing over it. It was beautiful (I made your sponge fingers also) and I will certainly be tempted to make it outside of Christmas too. Thanks so much for this amazing recipe. Sophie
    Ania
    Ania:
    Thank you, Sophie! I'm delighted to hear that it was such a popular dessert at your Christmas table. Thank you for taking the time to write this review, I really appreciate it! x Ania
Laura Woodland:
Happy New Year Ania! I made this for new years eve and it was phenomenal. My partner is Italian so he is a keen judge of these things! I must add a piping bag to my kitchen equipment list though, trying to improvise with cling film was a fairly messy endeavour!
Thanks for including the tip on the mixing bowl being spotlessly clean - I think last time I tried whipping aquafaba that got me - worked perfectly this time though!
    Ania
    Ania:
    Yay! Thank you, Laura! I am really happy to hear that it was such a success! Yes, piping bag is handy for sure, but alternatively you could use a large sandwich bag with a small corner cut off. x Ania
Stephanie:
Truly georgeous. I made your lady finger bics for base, but mine were long blobs as cant be bothered to pipe a biscuit. I halved recipe but made full coffee/alcohol amount by mistake and ended u using 2/3 of it. Did the agar method for thickening. I had also made some speculoos spice blend and then forgot what i intended to do with it so put half a teaspoon in cream. Was amazing and will be a staple for special occasions. Thanks x
    Ania
    Ania:
    Thank you for your kind words, Stephanie! I am delighted to hear that you enjoyed my take on tiramisu and plan to make it again. x Ania
Becky:
Hi Ania! This recipe looks so yummy!! Planning to make it for New Years Eve this year. I have a question… Can the cream be made ahead, the day before or will it set too much to spread it? Talking about the version with agar agar. Thanks x
    Ania
    Ania:
    Hi Becky,
    Sure, you can totally make the cream ahead of time. In fact, I would recommend assembling the entire dessert 2 days ahead of time and it allows it to set and for the flavours to mature and mingle with each other. x Ania
Jen:
Hi there
Is 5 teaspoons agar agar powder correct? I was wondering if it should be 5 grams?
Thank you!
    Ania
    Ania:
    Hi,
    Yes, 5 teaspoons is correct! Cheers, Ania
Kim M Evans:
I am allergic to tofu is there an alternative I could use for the creamy part?
    Ania
    Ania:
    Hi Kim
    Sure thing. The best replacement would be coconut cream (whipped would be ideal), which is best obtained from 2 cans of full fat coconut milk chilled in the fridge for a few days. Sometimes the fat (the cream) separates after 48 hours, but not always so just to be sure I would keep it in there for as many days as you can. You can also use a vegan cream cheese if you have found a brand you like the taste of. x Ania
Di King:
Can I use unrefined coconut oil? Love your receipes by the way.
    Ania
    Ania:
    Hi,
    Sure you can but the cream may have a slight coconut flavour. Hope this helps! Ania
Anna:
Hi! This looks amazing!
I'm allergic to soy. Is there a way to replace it?
    Ania
    Ania:
    Hi Anna,
    My alterative would be coconut cream (ideally obtained from 1-2 cans of chilled full fat coconut milk) and either used straight or even better whipped up first. Hope this helps! Anna
Becky:
The new version of the website looks great!
    Ania
    Ania:
    Thank you, Becky! I am so happy to hear that you like it! x Ania
Cindy Moxham:
Thank you for this recipe Anya - what a wonderful gift! I used to love Tiramisu, and missed it so much since I became intolerant to dairy. I'm definitely going to make this. You are a star! ⭐
    Ania
    Ania:
    Great to hear that, Cindy, and I hope that this recipe will hit the spot. x Ania
Aimée:
So exciting!!! 5 stars, cos I know it will be!
    Ania
    Ania:
    Aw, thank you Aimée! So lovely to hear that you think so :)
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