Hello, how are we these days? I hope you are all well. Tiramisu is a popular Italian dessert known for its rich and indulgent flavour. Its creamy layers of mascarpone cheese, coffee-soaked ladyfingers, and cocoa powder have made it a beloved dessert for many. So how can we make a vegan version of Tiramisu? Cashew is one key ingredient that makes this tiramisu creamy. I came across the recipe from A Greener Soul. I have to admit that I am not a sweet person and I am not ready good at dessert. Their recipes are so easy to make and no baking is required for this recipe. I am pretty sure you can do it. So that’s get into cooking.
Ingredient
Caramel
- 60g white sugar 30g Hot water
Caramel Tiramisu Filling
- 230g Cashew (Soak cashews for 4 hours)
- 220g Unsweetened soy milk
- 60g Caramel
- 60g Refined coconut oil
- 1/8tsp Vanilla bean paste
- 1/4tsp Sea salt
- 12g white sugar
- 100g Water
- 1/2tsp Agar powder
Other
- 50g Espresso (or 5g instant coffee with 45g of water)
- 10pcs Biscoff biscuit
- 1tsp cocoa powder for sprinkle on top
Method
Caramel Preparation
- Heat white sugar over medium-low heat until it melts and turns into a caramel colour. Do not stir during the process; you can gently shake the pan.
- To make caramel liquid, add hot water to the mixture twice, stirring gradually until well combined.
- Pour the caramel into a heat-resistant container and set aside.
Caramel Tiramisu Filling
- Combine cashews, soy milk, caramel, coconut oil, vanilla bean paste, and sea salt in a food processor. Blend until smooth.
- Mix agar powder, organic white sugar, and water in a pot. Bring to a boil and stir until fully dissolved. Then, pour into the mixture from step 1 and stir well.
Assembly
- Soak Biscoff biscuits in the coffee, place them in a container, and add half of the caramel tiramisu filling.
- Add more Biscoff biscuits soaked in the coffee and top with the remaining caramel tiramisu filling.
- Refrigerate for 4 hours.
- Sprinkle with cocoa powder before serving.
Note
- To speed up soaking cashews, you can boil them in the water for 15 minutes until soft.
- I served a glass with crushed biscoff on the bottom and top. The process is the same.
- You can change the biscoff biscuit in the ginger biscuits. I think that works well.
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