Vegan Tiramisu

No eggs or dairy products
Today we're making vegan tiramisu and we're going to try to make it as close to the original recipe as possible. Especially since we have almost everything we need.

We only need to replace the fatty mascarpone cream, but we can easily do that with cashews and coconut oil.

In this recipe, we will need aquafaba. You can read how to make it here: aquafaba
As for flour, we'll use wheat flour or a proven gluten-free blend.
If necessary, replace white sugar with brown sugar (paneer, demerara), syrup or sweetener to taste. Do not substitute with coconut or muscovado.
If you need to make powder, use a coffee grinder.

Ingredients for 4 servings:

Savoyardi cookies:

70 ml aquafaba
60 g sugar
60 g flour
15 g corn starch
5 g of baking powder
1/4 tsp lemon juice
A pinch of salt
5g powdered sugar


50 g cashews
100 ml plant based milk
50 g coconut oil
70 ml aquafaba
80 g sugar
1/2 Tbsp of lemon juice


2 espresso shot or

2 tbsp ground coffee
200 ml water

Cocoa powder
Prepare the savoyardi cookies:

Beat the aquafaba on high speed of the mixer for 1 minute along with the salt and lemon juice. After a minute, add half the sugar and beat for half a minute, then add the other half and beat on high speed until a lush white stable foam. I did this with a hand mixer and it took me 10 minutes.

Mix the flour with the starch and baking powder. Sift the dry ingredients into the whipped aquafaba and gently mix everything with a spatula, moving from the top of the container down to the center.
Drop the cookies into the desired shape using a pastry bag on a baking tray lined with parchment. Sprinkle the cookies with powdered sugar through a sieve. This is to give the cookies a crust on top to hold their shape in place.

Bake for 20 minutes at 180 degrees °C in a preheated oven. You can make savoyardi in advance and store in a sealed container.
It turns out a cool beet cookie, similar to a macaroni cap, only with regular flour. These cookies have a cool texture and don't weigh down the tiramisu.
Before assembling the dessert, make the coffee and cool it to room temperature. Make two espressos or pour 2 tablespoons of ground coffee into 200 ml of water, leave to infuse and pass through a fine sieve or filter bag.
Preparing the cream:

The cream has two parts: cashew cream and whipped aquafaba.
Let's start with the first one. Rinse and soak the cashews for a few hours in hot water. Then we drain the water and add warm milk and melted coconut oil. Blend everything with an immersion blender until smooth and homogeneous.

Prepare the "protein cream". Beat the aquafaba with the lemon juice on high speed for 1 minute. After a minute, add half the sugar and whisk for half a minute, then add the second part and whip on high speed until a lush white stable foam is achieved for another 10 minutes.

Quickly combine the two creams with a spatula. The cream will become quite liquid and will be easiest to handle with a tablespoon.

On the bottom of the mold or glass we put the cream. Dip the cookies in the coffee and put the second layer and cover again with the cream. Repeat until the ingredients run out. The last (top) layer should be the cream.

At first you will think that the dessert is very liquid, but don't jump to conclusions.

Let the dessert stabilize and soak in the fridge for 3-4 hours.

Before serving, sift the cocoa powder on top of the dessert through a fine sieve.
This vegan version of tiramisu is similar to...tiramisu!
Keep the dessert in the refrigerator for 3 to 4 days. If desired, you can add flavors to the coffee in the form of nut syrups or liqueurs like Baileys and Sheridans.