Vegan Tiramisù (Gluten-free)
- stellaskitchen
Vegan Cashew Tiramisu
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 8 min
- Serving: 6
- Note + 2 hours resting
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PRESENTATION
Vegan Cashew Tiramisu rebuilds the original from the ground up — no eggs, no mascarpone, no dairy of any kind. In place of all three, this version makes its own substitutes: a thick, velvety cashew cream enriched with soy milk, maple syrup, and a pinch of cinnamon, and homemade ladyfingers baked without a single egg. The ladyfingers are the most technically interesting piece, and making them from scratch is easier than it sounds once you understand what aquafaba does in the batter.
Aquafaba — the liquid from canned chickpeas — is whipped with sugar until it can carry the batter, producing a sponge that holds its structure once dipped in coffee. The cinnamon in the cashew cream sets this version apart from tiramisu made with tofu or coconut alternatives; it adds a faint warmth that works well against the bitterness of the coffee. From there, the soaked ladyfingers and cashew cream are layered into individual glasses, making for single servings that are as easy to assemble as they are to serve.
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INGREDIENTS
- For the ladyfingers
- Type 00 flour 0.8 cup (95 g)
- Cornstarch 1 ¼ tbsp (10 g)
- Vegan butter 2 tbsp (30 g)
- Aquafaba 2 ½ tbsp (40 g)
- Sugar 6 ½ tbsp (80 g)
- Almond beverages 1.2 oz (35 g)
- Baking powder ¾ tsp (3 g)
- Powdered sugar to taste
- For the cream
- Cashews 2 ½ cups (350 g)
- Coffee 3.5 oz (100 g) - for moka pot
- Soy milk ¾ cup (175 g)
- Maple syrup 4 tsp (20 g)
- Cinnamon powder 0.8 tsp (2 g)
- Unsweetened cocoa powder to taste
Preparation
How to prepare Vegan Cashew Tiramisu
To prepare the vegan cashew tiramisu, start with the ladyfingers. Pour the cold aquafaba into a large bowl and begin whipping it with electric beaters 1. Gradually add the sugar 2 and continue beating until you obtain a white, voluminous and firm mixture 3.
At this point, gradually fold in the previously sifted dry ingredients 4, mixing gently with a spatula from the bottom to the top so as not to deflate the mixture. Then pour in the soy milk 5 and add the vegan butter 6.
Continue mixing with gentle movements until you obtain a homogeneous batter 7. Transfer the mixture to a piping bag fitted with a smooth nozzle about 1/2 inch (1.2 cm) and pipe the ladyfingers onto a baking sheet lined with parchment paper, spacing them slightly apart 8 — you should get about 14. Generously dust them with powdered sugar (9-10), then bake in a preheated conventional oven at 428°F for about 7–8 minutes.
The ladyfingers should be baked through on the bottom, while it's normal for them to remain slightly pale on the surface. Once ready, remove them from the oven and let them cool completely 11. In the meantime, prepare the cream. Bring some water to a boil and pour it over the cashews placed in a bowl 12.
Let them soak for about 10–15 minutes, then drain them well and transfer them to the jug of a blender. Add the cinnamon 13, the maple syrup 14 and the plant-based milk 15.
Blend everything using a powerful blender until you obtain a smooth, thick and homogeneous cream with no cashew pieces 16. You can now assemble the vegan tiramisu. Spoon a layer of cashew cream into the bottom of a small glass 17. Take the cooled ladyfingers and dip them briefly into coffee brewed with a moka pot and cooled 18.
Place one halved ladyfinger on top of the first cream layer 19. Add another spoonful of cream 20, spreading it evenly, then form a second layer with another coffee-dipped ladyfinger 21.
Finish with a final layer of cashew cream 22, smoothing the surface gently. Dust the tiramisu with unsweetened cocoa powder using a fine-mesh sieve 23, until the surface is evenly covered 34. Transfer the glasses to the refrigerator and let them set for at least 2 hours before serving your vegan cashew tiramisu.
Storage
Tip
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