Greetings beautiful Hive people. For those who don’t know tiramisu… tiramisu is a classic Italian dessert that is loved by many people all over the world, including myself. It is made with layers of ladyfingers dipped in espresso and coffee liqueur and a creamy mascarpone filling dusted with cacao powder.
I have always been a fan of tiramisu, but I have been unable to find a vegan version that I really love. It was one of my mom’s favorite homemade desserts. So you can imagine that we had tiramisu a lot while growing up.
Most vegan tiramisu recipes use tofu to make the mascarpone filling, but I am allergic/sensitive to soy. Though I can have soy in its fermented state in very small amounts (think of soy sauce), tofu and other soy-based products are a big no-no for me.
So, I set out to make a vegan tiramisu recipe that is soy-free and delicious. This recipe uses a combination of aquafaba and coconut cream to create the creamy mascarpone filling. The ladyfingers are dipped in a mixture of espresso and rum.
So good. I dare even say that I enjoy this vegan version more than the tiramisu my mom used to make.
COFFEE AND RUM-INFUSED VEGAN TIRAMISU (SOY-FREE)
Ingredients (6 servings)
I used a variety of different jars because we don't have many of the same size, but I would say that this recipe makes about 6 servings. I had two one-serving small jars that were perfect for this and two bigger jars to share. You could also make one bigger tray and cut it up into squares to serve.
For the mascarpone
- 1.5 cups raw cashew nuts, soaked overnight
- 225g or 8oz full-fat coconut cream**
- 2 tsp lemon/lime juice
- ½ tsp Himalayan pink salt
** Chill your arton or can of full-fat coconut cream overnight in the fridge. Use only the accumulated solid fat on top and keep the coconut liquid for something else.
For the mascarpone layer
- All of the mascarpone made with the ingredients above
- ⅓ cup raw cane sugar
- 1 tsp vanilla extract
- ⅓ cup or 80ml aquafaba (chickpea cooking liquid)
- ⅛ tsp cream of tartar (or lemon juice works too)
FYI: if you are new to making vegan “egg whites” using aquafaba or the liquid chickpeas are cooked or stored in, read one of my older posts - FLUFFY VEGAN KIWI MOUSSE + AN INTRODUCTION TO VEGAN EGG WHITES - to learn more.
For the lady finger layer
- Vegan lady fingers
- 3-4 shots of strong espresso coffee
- 3-4 tbsp dark rum
Directions
To make the mascarpone
Soak cashews overnight. Rinse and drain well.
Add all mascarpone ingredients to a blender and blend until smooth and creamy.
Set aside in the fridge.
To make the tiramisu
Brew a strong pot of espresso coffee. Allow to cool while making the mascarpone filling.
First start with making the “egg whites” using the aquafaba. With an electric whisk or hand whisk, mix aquafaba and cream of tartar until you have stiff peaks. Just as you would have with mixing regular egg whites. The mix is ready when you can turn the bowl upside down. This might take several minutes. Set aside.
In another mixing bowl, mix the whole batch of mascarpone you made earlier with the cane sugar and vanilla extract. You can either use an electric mixer or a hand whisk if you don’t have an electric whisk. Mix until fluffy and smooth.
Gently fold the vegan egg whites into the mascarpone mix with a wooden spoon or spatula. Do not overmix as you want to keep the fluff in the mixture.
In a shallow plate or dish, combine coffee and rum.
Dip the ladyfingers into the coffee mixture and add to the bottom of your jars/pots, covering the whole bottom of the jar. Divide half of the mascarpone mix over the jars. Then add another layer of coffee-soaked ladyfingers and top with the remaining mascarpone mix.
Let set in the fridge for a few hours. Just before serving dust with cacao powder.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
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