In my book Innocently Sweet, i have a very elaborated Tiramisu recipe! It is delicious and healthy but it does take a little bit of time to make! The Tiramisu below is, however, a great alternative! I use already made vegan biscuits, hence a little more sugar, but we can always balance out by using less or no sugar in the “mascarpone” cream. This is easy to prepare, quick and amazingly delicious!
120g Biscuits: I used Rhythm108 Vegan Chocolate & Hazelnuts (can also be found in health stores) – (The amount varies on size of your Tiramisu of course)
Freshly brewed coffee with 1 tsp vanilla essence
60g soaked cashews (amount varies according to Tiramisu size)
1 can Coconut cream
1 tsp Vanilla essence
1/2 tbsp instant coffee
1 tbs Maple Syrup (optional, i found that i didn’t need it because of the biscuits)
Cacao powder to decorate
Brew coffee, add 1 tsp of vanilla and let it cool down
Drain cashews after snacking for 30 min in hot water, and place in a blender with coconut cream, vanilla, instant coffee and optional maple. Blend well till creamy and smooth.
Start by placing a little cream at the bottom of your glass/dessert container.
Soak each biscuit in coffee until soft (but not falling apart) and place in glass creating a layer, then cover with the cashew cream and repeat until full and you can top with the last bit of cream.
Sprinkle cacao powder over the cream and freeze for 1 hour then enjoy! Yummy!!!
V / GF