Tiramisu
Tiramisu is a gorgeous, decadent Italian dessert. With almond coffee ladyfingers, rich cream layered in between, and a light dusting of cacao, this vegan tiramisu will impress everyone. Watch the video below for more details!
Servings: 12 slices
Calories: 367kcal
Equipment
Ingredients
Ladyfingers
- 2 cups almond flour finely ground
- 2 cups Medjool dates pitted
- 2 Tbsp. cocoa powder
- 2 tsp. instant espresso powder
- pinch sea salt
"Mascarpone" Cream
- 2 cups cashews soaked*
- 1/2 cup coconut cream**
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
Instructions
- Process the ladyfinger ingredients. Add all the ladyfingers ingredients to a food processor bowl fitted with an S blade and process until all the ingredients begin to stick together. The mixture should be moist and sticky enough to hold together when you press it between your fingers. If it's too dry, pulse it a little bit more.
- Shape the mixture. You'll need at least two layers of ladyfingers to make a traditional-style tiramisu. Since the original shape of tiramisu is round, I use a springform pan as a guide to shape the ladyfingers. So, divide the ladyfingers mixture in half, and press it into a lightly greased 6-inch/15-cm springform pan. Using a knife, cut the ladyfingers into six wedges (it's easier to cut them when the entire layer has been chilled in the freezer for a few minutes) and then carefully transfer the individual ladyfingers onto a plate. Repeat with the second half of the mixture - except this time, leave the ladyfingers in the springform pan.
- Blend the "mascarpone" cream ingredients. Add all the cream ingredients to a high-speed blender and blend until completely smooth.
- Assemble the tiramisu. Pour the first half of the cream on top of the first layer of ladyfingers in the springform pan and tap out any air bubbles. Transfer the springform pan with the first layer of ladyfingers and cream to the freezer to let the cream firm up slightly, for about 30 minutes. It's really important that the cream is at least semi-firm to hold the second layer of the ladyfingers. Once chilled, place the second layer of ladyfingers on the cream. Gently press the ladyfingers into the cream. Pour the second half of the cream on top of the ladyfingers and tap out any air bubbles once again. Finally, dust the cream lightly with cacao powder.
- Freeze. Cover the springform pan with a piece of paper towel (to trap any condensation), and then double-wrap the entire springform pan with plastic wrap for the best chance of preserving the tiramisu's taste and texture. Transfer the wrapped tiramisu to the freezer for at least 6 hours, ideally overnight. The more frozen the tiramisu, the easier and cleaner the removal from the pan.
- Serve. Once set, remove the tiramisu from the springform pan. Let it thaw at room temperature slightly, for 15-20 minutes, before serving. Lightly dust the top of the tiramisu with some cacao powder right before serving.
- Store. Leftover tiramisu keeps well in an airtight container in the freezer for up to 1 month.
Video
Notes
*Add the cashews to a medium bowl, cover them with water, and let them soak for at least 8 hours to soften up and blend easily. You can also add 1 tsp./5.7 g of salt to the soaking water to help activate the macadamia nuts and neutralize enzyme inhibitors in the nuts.
**You can use canned coconut cream but raw coconut cream made from fresh coconuts is a better option for truly raw tiramisu. If using canned coconut cream, you can also use the cream from 1 (14-oz/400-ml) can of full-fat coconut milk. To obtain the cream, place the can of coconut milk in the coldest part of the refrigerator overnight. Make sure not to shake or tip the can to encourage the separation of the cream and liquid. Once chilled, remove the can from the refrigerator. Scoop the coconut cream that has risen to the top of the can and leave the liquid at the bottom behind.
***Prep time does not include soaking the cashews, about 8 hours.
****Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.
Nutrition
Serving: 1of 12 | Calories: 367kcal | Carbohydrates: 28g | Protein: 9g | Fat: 27g | Fiber: 6g | Sugar: 19g