I’ve been working on this easy vegan tiramisu (that also happens to be a gluten-free recipe), for months, and I’m thrilled with it! It’s rich, creamy, fluffy, decadent, and the perfect treat to impress family and friends with.
I wanted to create a dairy-free tiramisu that didn’t have weird ingredients or young coconut flesh that needs to be chiselled out of a coconut! I don’t know about you, but it would take me about half an hour, a whole lot of mess and ending with a bent knife to get that stuff out. It’s just not worth it. I know I must not be doing it right, but I don’t bother with it.
This one like many other classic recipes from my childhood that we’ve shared, I never thought I’d be able to have again when I became vegan.
What inspired this vegan tiramisu recipe
This recipe was inspired by the creamy perfection that my mum used to make and still does on rare occasion. She has a knack for creating incredible desserts that we grew up eating but much more sparingly now as she has learned that sugar isn’t that healthy.
Many of the recipes will now instead use sweeteners like coconut sugar, dates, maple syrup, xylitol and sometimes stevia. But sugar is sugar, so everything in moderation.
My sister helped me with this vegan tiramisu as she’s a fantastic cook, which I’ve mentioned a few times before and she has experimented with it and made one for a friend a couple of years ago. I like picking her brain, getting her ideas and seeing what works for me and then testing it in the kitchen.
Some tips to make this easy vegan tiramisu
This Italian classic dessert may seem a little overwhelming when you first look at it but trust me when you’ve made it once; you’ll be confident to make it again! Not only because you’ll be in heaven with every bite you take but because it’s a very straightforward recipe.
If you’re in a rush and don’t have time to put this together before serving, you can easily make it ahead of time and store it in the fridge. Your other option would be to make it in steps. Eg. Make the sponge in the morning and make the coconut cream layer in the evening and then finish it off with the coffee cream the next day and assemble.
If you’d prefer to make it into a cake, you can certainly do that! Just use a deep dish and layer it as you would in the jars but in the dish instead, spreading it evenly. The sponge should be still cut in half and layered.
Now onto this deliciousness!