Layers of sweet vanilla cream, espresso soaked ladyfingers, and hints of rich dark chocolate ... need I say more?
This plant-based tiramisu is the epitome of creamy decadence without all of the guilt. Cream made from cashew custard, whipped coconut cream, and nondairy yogurt is a just as velvety smooth, yet better for you substitute for the traditional mascarpone, heavy cream, and egg yolk filling. Add layers of homemade vegan ladyfingers dipped in decaf espresso which has been barely sweetened with maple syrup, top with dustings of shaved dark chocolate and cocoa powder, and you have one show-stopper vegan dessert. Plus, there may or may not be an extra surprise layer of chocolate in the middle – because, chocolate!
Yields 1 9x13 pan
Ingredients:
1 recipe of Ladyfingers (link)
Cream:
1 cup cashews, soaked overnight (not absolutely necessary if you have a high powered blender but does help to make it really smooth)
5 Tablespoons maple syrup
1/8 teaspoon salt
1 ½ cup vanilla oat milk
½ teaspoon vanilla
1/3 cup vanilla coconut yogurt
16 ounces coconut cream, chilled
1 cup espresso or strongly brewed coffee (decaf)
½ teaspoon rum extract (optional)
1 tablespoon maple syrup
Shaved dark chocolate
Cocoa powder to dust
Directions:
Blend cashews, maple syrup, salt, and oat milk until smooth. Transfer to a small saucepan and heat on medium low heat until it thickens to a custard consistency, stirring constantly. Remove from the heat and stir in the vanilla. Chill in the refrigerator until cool.
Bake the ladyfingers and allow them to cool.
Once the cashew custard is chilled, stir in the vanilla yogurt. Place the chilled coconut cream in the bowl of a stand mixer and whip until it resembles whipped cream. Then add the cashew and yogurt mixture and whip for another minute to fully incorporate. Place the cream in the refrigerator until ready to assemble the tiramisu.
In a shallow bowl, combine the espresso, rum extract (if using), and maple syrup. To assemble, quickly dip half of the ladyfingers in the espresso and arrange in a single layer on the bottom of the baking dish. Next spread half of the cream over the cookie layer. Option to add a layer of shaved dark chocolate (as pictured). Repeat the process with the remaining ladyfingers and cream. Top the cream with cocoa powder and shaved dark chocolate. Cover and place in the refrigerator for at least 5-6 hours.
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