Vegan Tiramisu

Tiramisu is one of those desserts that I only make when guests come over. If so, then yes :) But I'm not a big fan of the berry or fruity varieties, I like it classic.

Since I've been vegan, I've had some trouble finding a suitable recipe. So I quickly developed my own.

I didn't want to buy ready-made biscuits as they often contain unnecessarily unnatural ingredients. And I wanted to test a gluten-free version, so even more people could enjoy this classic.

It's really not that easy to bake these fluffy, light biscuits. But I'm very happy with my solution. Because you soak the biscuits in coffee and then you hardly notice the difference ;)

And best of all: The recipe does not contain any white, refined sugar or additives. True, it cannot be called healthy. But still definitely less bad than from the ready-made package :)

The recipe contains alcohol, so it is not suitable for children. I also tried an alcohol-free version, but the cognac supports the classic tiramisu taste just too well...

I hope you enjoy this vegan, gluten free and refined sugar free tiramisu.

If you have a tip for perfect ladyfingers or a substitute for cognac, let me know :)

VEGAN TIRAMISU (GLUTEN FREE)

Makes about 6-8 servings

ingredients of the cream

400g silken tofu
1/2 cup coconut milk
150g margarine
1/4 cup coconut oil
1/4 cup coconut blossom sugar
1/4 cup maple syrup
1 teaspoon Biscuit Cognac

You will also need ladyfingers. Or you can make your own using the recipe below.

preparation

1. Mix everything in a bowl :) I used my stand mixer for this. The mixture will then be more liquid, but it will solidify in the fridge.
2. Shape the ladyfingers into your mold. Have them sip a mixture of 2-3 espressos and 1 teaspoon of biscuit cognac. As soon as there is no more coffee in the mold you can spread the cream on it.
3. Put everything in the fridge for at least 5 hours. Better yet overnight.

Sprinkle some cocoa powder on top before serving.

Note: Use a good quality silken tofu and margarine. When I used a cheap tofu once, the cream didn't set properly.

Cheers!

GLUTEN FREE SPOON BISCUITS:

1/2 cup coconut milk
1/2 tsp ground vanilla bean
2 tbsp applesauce
1/2 cup coconut blossom sugar
2 tbsp maple syrup
1/4 cup coconut oil (liquid)
1 pinch of salt

1 cup buckwheat flour
1/2 cup rice flour
1 tbsp coconut flour
3 tsp baking powder

Heat the oven to 200°C

preparation

1. Mix together all the ingredients from the first section.
2. Combine the dry ingredients from the second section in a separate bowl.
3. Slowly add the dry mixture to the wet mixture with constant agitation.
4. The batter will be quite thick. So don't add any more liquid.
5. Use baking paper or grease a baking sheet. Form small sausages with the dough. Leave enough space in between.
6. Sprinkle some coconut blossom sugar over the finished cookies.
7. Bake the biscuits for 10-15min. They're done when they're golden brown on the side.

Note: Bake the biscuits just before using them. They don't keep well.