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VEGAN, GF TIRAMISU

by Azana Mackali-Cerasi 11 days ago in vegan

Yep, you read that right. Rejoice, fellow sensitive stomach owners!

Ahh, the tiramisu. Translating directly to 'pick me up', there is nothing more divine to uplift the spirits than this indulgent dessert.

Since discovering an intolerance to both dairy and eggs (how could I go on living?!), I have woefully missed many decadent desserts. The worst thing about it, however, is that I have had to commit the most sacrilegious crimes of them all; refusing my Nonna's cooking. "Ma che? Non puoi mangiare?!" she would tut, in disgust, shaking her head. I could feel my entire Italian lineage joining her, no doubt waving their arms around in disapproval up in heaven.

Now, fellow readers, I am here to repent my sins. I have done the unimaginable. After many, many tedious hours, involving the arduous task of taste testing, I have done it. Vegan, gluten free tiramisu. Grazie a Dio! Thank-god! Let us rejoice in this historical moment! I have fed it to my unwittingly blessed friends who can consume anything they wish without consequence, and the vegan, gluten free veil proved to be impenetrable - no one had a clue there was something different about this dessert. This must be what success feels like.

Now, to the recipe! You'll need to make this a day in advance, to give it plenty of time for all the flavours to kiss each other on the cheek at least four times, true Wog style.

There's a few steps involved to make each separate layer, so allow yourself extra time for this prep work.

I like to make these in coupe glasses, for a fancy twist. If you do this, it makes 6 glasses. I recommend making it in pre-portioned serves, such as in a glass / bowl, as this makes it much easier to serve.

If making for a coeliac, ensure all ingredients are gluten free & uncontaminated.

SPONGE

  • 2 cups almond flour (don't substitute almond meal, this yields an entirely different result)
  • 1/2 cup oat flour
  • 1 tbsp corn flour
  • 1 + 1/2 tbsp white rice flour
  • 1/2 tsp salt
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup
  • 1/2 tsp bicarb soda
  • 1 tbsp apple cider vinegar
  • 1/2 cup plant based milk (I used cashew)
  1. Preheat oven to 180 degrees Celsius. Line an 18 cm square baking tray with baking paper.
  2. Sift all dry ingredients, then thoroughly mix together.
  3. Separately, whisk wet ingredients together.
  4. Add wet ingredients to dry ingredients, gently folding in until just combined.
  5. Pour into baking tray and bake for 50min, until a toothpick inserted in the centre comes out clean, and the edges are pulling away from the baking paper.
  6. Allow to cool completely before using.

COFFEE CREAM

  • 1 tin of coconut cream, chilled in the fridge overnight. Use the coconut cream with the highest percentage of actual coconut cream. If you can get 'coconut whipping cream', use this instead.
  • 40ml espresso
  • 1/2 tsp espresso liqueur
  • 1/2 tsp cacao / chocolate liqueur
  • 1/2 tsp hazelnut liqueur
  • 1/2 tsp vanilla essence
  • 1/3 cup + 1 tbsp sifted icing sugar
  • 1 tsp lemon juice
  1. Place the solid part of the coconut cream in a stand mixer, fitted with the whisk attachment. Discard any liquid left in the tin.
  2. Whip on high for 2-3 min, scraping down the sides occasionally, until it is completely smooth and has no lumps.
  3. Add in the espresso, liqueurs and vanilla extract, and whip until well combined.
  4. Add in remainder of ingredients.
  5. Whip for 2 min, to ensure mixture is completely smooth. Make sure to scrape down the sides of the bowl.
  6. Set mixture aside.

VANILLA CREAM

  • 1 tin of coconut cream, chilled in the fridge overnight. As before, use the coconut cream with the highest percentage of actual coconut cream you can find. If you can get 'coconut whipping cream', use this instead.
  • 1 tsp vanilla essence
  • 1/3 cup + 1 tbsp icing sugar
  • 2 tsp lemon juice
  • 1/2 tsp hazelnut liqueur
  1. Place the solid part of the coconut cream in a stand mixer, fitted with the whisk attachment. Discard any liquid left in the tin.
  2. Whip on high for 2-3min, scraping down the sides occasionally, to ensure it is completely smooth and has no lumps.
  3. Add in the rest of ingredients.
  4. Whip for a further 2-3 min, until completely combined & smooth. Ensure not to overwhip, as this will cause it to lose its shape.
  5. Set aside in the fridge.

BUILDING THE TIRAMISU

  • Coffee cream
  • Vanilla cream
  • Sponge cake
  • 300ml hot coffee, divided into 2 portions
  • 2 tbsp espresso liqueur, divided into 2 portions
  • Chocolate dusting
  1. To begin with, combine 150ml of the coffee with 1tbsp of the espresso liqueur.
  2. Cut the sponge into small, 5cm squares.
  3. Using a slotted spoon, dunk a sponge slice into the coffee mixture for 2-3 seconds on each side.
  4. The sponge will now be quite mushy & crumbly - that's how it should be.
  5. Using your hands, press the sponge into the bottom of the coupe glass - you want to fill about 2-3cm of the bottom with the sponge. My coupe glasses were relatively small, so about 1 + 1/2 slices did this.
  6. Keep in mind that you should only use half the sponge cake for this bottom layer, as the rest will be used for a subsequent layer.
  7. Use a hot, wet spoon to smooth the layer - don't fuss if it's still a bit wonky. If some sponge spilled on the inside of the glass, use damp paper towel to wipe it clean.
  8. On top of the sponge layer, spread the coffee cream. Approximately the next 3cm of the glass should be this coffee cream layer.
  9. Place the tiramisu in the fridge to firm up for at least 2 hours.
  10. Once firm, take out of fridge. Sprinkle generously with chocolate dusting.
  11. Combine the remaining 150ml of coffee & 1 tbsp of espresso liqueur.
  12. Repeat steps 3-5, this time gently sprinkling the sponge over the coffee layer, so the cream is mostly covered. Then, using wet fingers, lightly press the sponge into the coffee cream.
  13. Place back in the fridge for an hour.
  14. In the meantime, take the vanilla cream out of the fridge. Prepare a piping bag with the star nozzle attachment, and fill it with the vanilla cream.
  15. Take the tiramisu out of the fridge. Pipe small stars over the entire top of the tiramisu, to the height of the rim of the coupe glass.
  16. Lightly sprinkle with chocolate dust.
  17. Attempt to save some for your friends & family to enjoy. If, however, an insatiable desire to inhale 1, or 2 (...or 3) overcomes you, simply shrug and say the recipe only made 5, or 4 (...or 3) if questioned. Don't worry, I'll be too busy eating my own tiramisu to tell anyone the truth! 

vegan

Azana Mackali-Cerasi

Avid gardener, cook, & dog walker, as keen as mustard for all things concerning the written word.

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