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Vegan tiramisu

I’m pretty sure, I’ve never eaten a tiramisu in my life. It was this coffe thing, that made me not want to eat it.
To be even more funny I’ve never tried mascarpone, too. Lucky me, I know how ladyfingers taste.
So with very little knowledge on tiramisu flavors , I decided to make one on my own, of course vegan way.
First thing to do: ladyfingers. I have some troubles with their shape. They looked like giant fingers. You can try to bake it in the muffin form to keep them one shape.
But what to do with mascarpone? How to veganise it? I was thinking about millet, but then I realized that last week I made this delish cashew yoghurt and I figure out cashew based mascarpone will be just perfect. I added a whipped coconut cream and it came out so perfect.
So, ladyfingers- checked; mascarpone- checked. Our tiramisu needs just a little bit of strong coffee and some liquor. I use rum, but classic Marsala wine is also fine, as wall as amaretto or coffee liquor.
So how my vegan tiramisu tasted? For me it was delicious, but I’m not an expert in tiramisu. So I ask my friends for opinion and they were amazed. Pure perfection, vegan way!


5-6 servings

¾ cup all purpose flour
1 ½ tbsp chickpea flour+ 3 tbsp water
1½ tsp apple vinegar
1½ tsp baking powder
3 tbsp soy milk
4 tbsp sugar
1 ½ tbsp canola oil

Cashew mascarpone:
1 cup cashews
¼ cup water
2-3 tbsp lemon juice
pinch of salt

Coconut cream:
about 1 ½ cup coconut milk**
1 sachet of whipped cream stabilizer***
about ½ cup powdered sugar
few drops vanilla extract

For soaking ladyfingers:
¾ cup strong coffe
1-2 tbsp rum****

unsweetened cocoa powder

1 cup= 240ml

* it may be a little more ladyfingers than needed, but you can eat remaining with a cup of tea
** use only the solid part of coconut milk, no watery parts! It will be good if you put your coconut milk to the refigerator at least overnight.

*** like Whip It, or you can omit it- the coconut cream should be just fine
**** you can use marsala wine or amaretto.


Preheat the oven to 180C/360F. Mix the chickpea flour with water. Add soy milk, sugar, oil and mix well, so th sugar dissolve. Add baking soda and apple vinegar and mix again. It should get foamy. Add flour and mix well. There should be no lumps in the batter.
On the baking paper or oiled baking tray form the ladyfinger shaped cakes or rounds one. The batter is quite liquid so remember to leave enough space between them. You can use muffin form as well. The shape of the cakes really doesn’t metter. Bake for 15-17 minutes. They should be crispy outside, but soft inside.

Cashew mascarpone:

Soak cashews overnight(minimum 8 hours). Blend cashews, water, lemon juice to cream, smooth cheese. Add pinch of salt.

Mleko kokosowe:

Take out the solid part of coconut milk, don’t use the liquid one. Add powdered sugar, whipped cream stabilizer (optional) and vanilla extract. Whip coconut to cream.

Add cashew mascarpone to coconut cream and mix well. You can add more powdered sugar if needed.
Make strong coffe and add rum to it.

Soak the ladyfingers in the coffee and rum mixture for about 3 seconds each. Line the bottom of a large glass bow (14-16 cm). Spoon half of the cream filling over the lady fingers. Repeat ladyfingers and filling layers. Garnish with cocoa. Refrigerate several hours or overnight.

Nutrition info:

Whole (6 servings):
2276 calories
proteins: 39g; fat: 141g; carbohydrates: 249g; dietary fiber: 17,6g
iron: 18,6 mg; calcium: 415 mg; zinc: 10,2 mg

1 serving:
379 calories
protiens: 6,5g; fats: 23,5g; carbohydrates: 41,5g; dietary fiber: 2,9g
iron: 3,1 mg; calcium: 69 mg; zinc: 1,7 mg