Tiramisu: the vegan version recipe

A perfect breakfast recipe, you can enrich it to your liking with flaked almonds, hazelnuts, or chocolate. Alternatively, opt for barley coffee.

vegan tiramisu recipe
Preparation time: 20 minutes
Cooking time: 20 minutes
Resting time in the refrigerator: 3-4 hours
difficulty: Bassa

VEGAN TIRAMISU RECIPE

Delicious, the Tiramisu vegan It's the perfect dessert if you're following a diet free of animal products and derivatives. It's an equally delicious alternative to classic tiramisu, and a perfect dessert to round off a dinner at home with friends.

ALSO READ: Tiramisu, all the recipes, the classic, light and vegan versions and with ripe fruit

VEGAN TIRAMISU RECIPE

Let's see together how to prepare it:

Ingredients

(For 4 people)

  • 180 g of white “00” flour
  • 50 gr of starch
  • 50 g of wheat starch
  • 120 grams of powdered sugar
  • 125g almond or rice milk
  • 85 g of corn oil
  • 2 tablespoons light brown sugar
  • ½ vanilla pod
  • 6 gr of baking powder

INGREDIENTS FOR THE CREAM

  • 350 g of coconut milk
  • 150 g of almond milk
  • 40 grams of corn starch
  • 80 g of light brown sugar
  • 2 pieces of untreated lemon zest
  • ½ vanilla pod
  • 2 cups of coffee
  • 2 tablespoons of cocoa

Preparation

  • For the savoiardi biscuits Thoroughly mix all the dry ingredients in a bowl with the seeds scraped from the vanilla pod. Emulsify the oil with the milk and pour it into the bowl, stirring with a spoon until the mixture is smooth and homogeneous.
  • Line a baking sheet with baking paper, use a spoon to form the dough into sticks measuring approximately 2 x 9 cm, and smooth the surface with a wet finger. Finally, sprinkle the surface with a little sugar.
  • Bake at 170°C for about 20 minutes.
  • Meanwhile, mix the cornstarch with the almond milk. In a small saucepan, bring the coconut milk to a boil with the Lemon peel and the vanilla pod split in two; when it boils, add the sugar and the starch and, stirring constantly, cook for 1 minute.
  • Let it cool, remove the lemon and vanilla, and blend with an immersion blender until the cream is light and fluffy.
  • Moisten the coffee with the ladyfingers, arrange them in individual baking dishes, and cover with the cream. Dust with bitter cocoa powder and refrigerate for at least 3-4 hours before serving.

vegan-tiramisu-recipe (2)

An advice

As an alternative to coffee, use barley coffee. Decorate the tiramisu with white or dark chocolate shavings.

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