Traditionally this is a super quick dessert where you use store bought “lady finger” biscuits, brew some coffee and add some brandy or marsala and then make a cream using mascarpone cheese, eggs and sugar and then top with Cocoa powder.
Our vegan version below does take a little longer as we are making the sponge from scratch but its still easy to make and so tasty, if you can buy store bought vegan lady fingers then using these will speed up this massively! We give you 2 options in terms of making your vegan cream:
- A version using coconut cream which works wonderfully and the coconut flavour disappears
- An alternate version using vegan cream cheese, vegan cream and icing sugar, this works beautiful too and is a slightly richer cream.
Below we give you 4 recipes in the framework,
Traditional Tiramisu with coconut cream - this is so good, the coconut cream doesn't taste of coconut and is so good. Even our Italian friends adored this!
Traditional Tiramisu with cream cheese style cream - here we make a cream using vegan cream cheese and whipped vegan double cream - this is a thicker and super indulgent cream -Steves kids preferred this one!
Berry Tiramisu - we make a loose berry compote with which to soak the sponge in to give this a very vibrant colour. This is a beautiful take on the classic.
Mocha Tiramisu - here we increase the chocolate note by adding more cocoa to the sponge and then again in the cream to give this a super strong chocolate note. This one is for the true chocolate lover.
Once you learn the basics you can mix and match to your liking!
- Preheat oven to 180 degrees Celsius
- Line 1 brownie tray, approx 25 x 35 cm
- To make the vegan lady fingers; In a large mixing bowl, mix all the dry ingredients (flour, sugar, baking powder and baking soda), then sift them through a sieve. Make a well in the centre. Mix all the wet ingredients (plant milk, oil, vinegar, vanilla extract), add to the dry ingredients. Mix together until they just come together using a spatula or a hand mixer. Pour the sponge batter into the tray and bake for 25 minutes. Remove from the oven and allow to cool. Then slice into 16 fingers - approx 3 cm in width/10cm length approx. To mimic lady fingers. Pop back into the oven for 5 minutes and then set aside to cool and dry out further.
- While the sponge is baking, make the cream; remove the cream from the can of coconut milk (leave in the fridge to encourage more separation) add the icing sugar and vanilla and mix to ensure there are no lumps, being careful not to over mix as if over mixed it can start to clump and slightly curdle. Add the cocoa powder or berry liquid if making the Mocha or berry tiramisu. Pop back in the fridge until ready to use.
- Alternatively if making the cream cheese style cream firstly whip the vegan double cream until its firm. Then use a fork to cream the cream cheese and make it soft. Add the 2 together and sieve in the icing sugar and add the vanilla extract. Mix together until you reach a lovely stiff rich cream. Pop back in the fridge until ready to use.
- For the berry compote for the berry tiramisu - simmer the berries in sugar and water for 10 mins. Strain through mesh strainer so you have a berry liquid to soak the lady fingers in.
- In a bowl add the strong coffee and the brandy and mix. Take the cooled lady fingers and dunk each one quickly into the coffee brandy mixture ensuring that they are soft but not too wet.
- For the berry Tiramisu just soak the fingers in the strained berry liquid ensuring they are soft and soaked through. These take a little longer than the coffee version to soak, so good to take an extra few minutes to make sure each one is soaked through and softened. As you coat the lady fingers, add them to your serving dish (we used a 20 x 20 cm dish - glass if you have one) and repeat until you have a full layer of soaked lady fingers.
- Add a generous layer of the cream (roughly half the cream mixture)
- Next add a second layer of the soaked fingers.
- Next add another layer of the cream. Smoothing it evenly. Pop back in the fridge for 1 hour.
- Lastly finish with a dusting of 2 Tbsp of cacao powder through a mesh strainer and roughly chop or grate the chocolate and sprinkle across the top. Or use freeze dried raspberries or strawberries if you can source them.
- Serve and enjoy!