Tiramisu
Watch the video to see detailed instructions
Vegan Tiramisu Recipe
Ingredients:
Ladyfingers
- 1 cup AP flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 2 tbsp oil
- 2 tbsp Agave syrup or Maple syrup
- 3/4 cup oat milk
- Pinch of salt
Creamy mixture
- 250 g Cashew nuts
- 1 tbsp lemon juice
- 2 tbsp Agave syrup
- 1/2 cup oat milk
- Pinch of salt
- 400 ml Coconut cream
Espresso cup with agave and water
Cooking instructions:
- Prepare Ladyfingers:
- In a bowl, mix 1 cup of flour, 1/2 tsp baking soda, 2 tsp baking powder, 2 tbsp oil, 3/4 cup oat milk, 2 tbsp agave syrup, and a pinch of salt.
- Transfer the mixture to a piping bag and pipe lines.
- Bake in the oven at 180 degrees Celsius for 10 minutes until spongy.
- Prepare Creamy Mixture:
- Soak 250 g cashew nuts in room temperature water for a few hours or use boiled water for a maximum of one hour.
- Drain and wash the cashews, then blend them with lemon juice, agave syrup, oat milk, and a pinch of salt until smooth.
- In a mixing bowl, take out 400 ml of coconut cream (using only the cream, not the water).
- Mix in the cashew paste with the coconut cream.
- Assemble Tiramisu:
- Brew a cup of espresso or any coffee, add agave syrup and half a cup of water.
- In a container, layer creamy paste, dip ladyfingers in coffee, and arrange them in the container, repeating until the final layer is creamy paste.
- Sprinkle cocoa powder on top.
- Chill:
- Refrigerate for at least 2 to 3 hours, preferably overnight.
- Serve:
- Optionally, garnish with chocolate shavings before serving.