Vegan Tiramisu
A plant-based twist on the classic tiramisu, featuring silken tofu and strong brewed coffee for a creamy, delicious dessert without dairy.
Ingrédients
For the Tiramisu Base
- 1 cup strong brewed coffee Provides the rich flavor base.
- 1/4 cup maple syrup Adds sweetness with a vegan-friendly sugar alternative.
- 1 teaspoon vanilla extract Enhances the overall flavor.
- 1 1/2 cups silken tofu This is the star ingredient, providing creaminess without dairy.
- 1/2 cup almond milk Keeps the mixture smooth and easy to blend.
- 1/2 cup cocoa powder For that essential chocolate flavor.
- 1 package vegan ladyfingers These can often be found in health food stores or online.
- as needed cocoa powder for dusting This is for the finishing touch.
Instructions
Preparation
- Start by brewing strong coffee. Let it cool down so that it’s not too hot when you dip the ladyfingers.
- In a large bowl, mix the cooled coffee, maple syrup, and vanilla extract. Stir well until combined.
- In a blender, combine the silken tofu, almond milk, and cocoa powder. Blend until the mixture is smooth and creamy.
- Dip each ladyfinger briefly into the coffee mixture. Be careful not to soak them; just a quick dip is perfect.
- Lay the dipped ladyfingers in a dish, arranging them neatly. This will be the first layer of your tiramisu.
- Spread a layer of the blended tofu mixture over the ladyfingers.
- Continue layering by dipping more ladyfingers and spreading another layer of the tofu mixture on top.
- Cover the dish with plastic wrap and chill in the refrigerator for at least 4 hours to allow flavors to meld.
- Before serving, dust the top with cocoa powder for a beautiful presentation.
- Serve your Vegan Tiramisu chilled.
Notes
To store your Vegan Tiramisu, keep it covered in the refrigerator for up to 4-5 days. This dessert can be frozen; cut into portions and thaw overnight before serving. Avoid over-soaking ladyfingers and ensure the tofu mixture is smooth for the best texture.