How to Cook Delicious Easy Vegan Tiramisu

Easy Vegan Tiramisu. In place of ladyfingers, for our vegan tiramisu we use plain vegan biscuits which are so easy to find. In the UK look for rich tea biscuits, digestives, in Europe you can use Marie biscuits and in America look for Graham Crackers. They are a great alternative, because they are so common, sweet and neutral, and most often vegan.

While this vegan tiramisu is easy, you will need to make it in layers. It's not the quickest dessert, but it is straight forward and a wonderful treat for a dinner party or Christmas dinner. First we'll start by making the vegan ladyfingers (with a gluten free option). You can cook Easy Vegan Tiramisu using 8 ingredients and 8 steps. Here is how you cook that.

Ingredients of Easy Vegan Tiramisu

1. It's of silken Tofu.
2. Prepare of coconut milk (from the top of a can of coconut milk).
3. Prepare of sugar (used coconut sugar).
4. You need of biscuits (rich tea).
5. Prepare of coffee.
6. You need of Decorating:.
7. You need of Cocoa powder.
8. It's of Dark chocolate.

This vegan tiramisu recipe is a quick and easy twist on the classic version. Perfect for a snack or a make ahead dessert option, and great for on the go! This post was sponsored by MadeGood but the content and opinions expressed are fully my own. The filling in this tiramisu recipe is made from vegan cream cheese, coconut oil, sugar, vanilla, salt, and a touch of coconut cream.

Easy Vegan Tiramisu step by step

1. If using coconut cream from the top of a can of coconut milk, refridgerate the coconut milk for better separation of the creamy and liquid parts..
2. Brew the coffee..
3. Briefly drain the silken tofu, and put it in a blender bowl.
4. Scoop off the creamy, fatty part from the top of a can of coconut milk (about 150g per can). Add it (the creamy part) to the blender. Add the sugar and blend until completely smooth..
5. Cover the bottom of your tiramisu dish(es) in biscuits soaked in coffee. Cover the biscuits with a layer of the creamy mixture..
6. Add more layers of biscuits and cream, finishing with a layer of cream. How many layers you end up with depends on the size dish(e.
7. Using a fine sieve, sprinkle on cocoa powder, and grate some dark chocolate on top..
8. Refrigerate to let flavours blend and the tiramisu stiffen up. For best results, we suggest chilling for at least 8 hours..

I recommend Violife cream cheese, as it tastes very good on its own and has a wonderfully creamy texture. The coconut oil helps the cream mixture hold its shape. Once sponge cake, espresso, and cream are prepared, it's time for the tiramisu! Add the first layer of sponge cake into a jar (or any other kind of dish), then brush generously with espresso-amaretto mixture and spread a layer of cream on top. Repeat all layers for a second, and if desired for the third time.