Vegan Tiramisu


My latest experiment …

18 vegan biscuits
coffee for 4
2 tablespoons of coffee liqueur
2 tablespoons of sugar cane (for coffee)
50 gr of dark chocolate
cocoa powder, to taste
Ingredients for the cream:
100 gr of cashew nuts
300 ml of soy milk
2 tablespooms of corn flour foil
1 tablespoons of powdered tapioca (or cornstarch)
1 pinch of turmeric
agave syrup, to taste

Prepare the coffee, add sugar and let it cool. Add us 2 tablespoons of liqueur and set it aside. To make the cream: first, prepare the cashew cream by soaking them for at least 1 hour. Blend them with a little water and the agave syrup until you get a cream of the right consistency. Then, in a saucepan, add corn flour and tapioca, pouring the milk very slowly until it thickens. Turn the heat off and add the agave syrup. Pour this mixture into the cashew cream and add the turmeric. Once the cream is ready, you can start “building” our tiramisu. First of all, pass the biscuits into the coffee, one by one, and put them on the base of the container; then, pour a layer of cream and some chunks of dark chocolate; repeat the same procedure until you finish all the ingredients. On the last layer of cream, add the cocoa powder and more dark chocolate drops.


Chef: Romina from VeganBlog

  1. EleonoraNW3 4 July 2012 at 04:28

    looks so mouthwatering! Cashew cream is very interesting, I want to try it – can be used also in savoury dishes I guess.

  2. Zel Allen 12 August 2012 at 00:30

    Hi Chef Romina,

    You’ve created a beautiful Tiramisu. Usually this dessert is totally creamy, but you’ve added a definitive texture that makes the dessert much more interesting. I love the idea! This site is so awesome I’m going to be cooking my brains out and loving every bite of it! Zel

  3. Valeria 29 May 2013 at 19:35


    Can I use rice milk instead than soya?

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