Plant-Based Tiramisu

This is the most delicious Tiramisu you´ll ever make. It´s dairy-free and gluten-free and tastes so similar to the classic Italian version. Made with a fresh plant-based mascarpone from cashews, almond milk and coconut milk that is rich, creamy and so flavorful. Absolutely mouthwatering. This is a dessert to impress!

INGREDIENTS

For Ladyfingers

• 1-2 packages gluten-free ladyfingers (you need about 18 ladyfingers)

For vegan mascarpone

• 1 ½ cups raw cashews
• ½ cup almond milk made with the NutraMilk
• ⅓ cup maple syrup
• ⅓ cup unrefined coconut oil, melted
• ¼ tsp. salt
• ½ tsp. vanilla extract
• 1 tsp. lemon juice
• 25 oz full-fat coconut milk, chilled
• 2 tbps. powdered sugar
• For soaking liquid
• 6 fl oz espresso, room temperature
• ¾ cup water
• 3 tbps. dark rum
• cocoa powder, for dusting

For almond milk

• 1 cup (150g) almonds
• 6 cups (1.5 quarts) water
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS          

• Start by making fresh almond milk with the NutraMilk:
• Place almonds in the NutraMilk container.
• Press Butter cycle, set for 7 minutes.
• Press Start.
• Add water and replace lid.
• Press Mix (do not change the default Mix time).
• Press Start.
• Press Dispense, open spigot and fill your container with almond milk.

• Make the vegan mascarpone:
• Add the cashews, almond milk, maple syrup, coconut oil, salt, vanilla, and lemon juice to the NutraMilk. Process until smooth. Set aside.

• Scoop the solid layer from the cans of chilled coconut milk into a large bowl. Discard the liquid or save for another use. Add the powdered sugar and beat with an electric hand mixer until light and fluffy, 2-3 minutes.
• Using a rubber spatula, fold the blended cashew mixture into the whipped coconut milk.

• Make the soaking liquid: In a shallow bowl, combine the espresso, water, and rum. Alternatively, replace the espresso and water with 1½ cups (360 ml) of brewed coffee cooled to room temperature.
• Assemble the tiramisu: Spread about a ½ cup (65 grams) of the mascarpone in the bottom of an 8-inch square baking dish. Quickly dip a ladyfinger in the espresso mixture and place on top of the cream.

• Repeat with more ladyfingers to cover the cream, 16-18 total. Carefully spread about 1 cup (130 grams) of the mascarpone over the ladyfingers, then add another layer of ladyfingers, another layer of cream, and a final layer of the remaining ladyfingers. Spread the remaining mascarpone cream on top.

• Cover the baking dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
• Before serving, uncover the tiramisu and lightly dust the top with cocoa powder.
• Slice into 9 portions and serve.
• Enjoy!

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Tasty.