Vegan Tiramisu


Vegan Tiramisu

Vegaaninen Tiramisu

Here is my  second recipe in collaboration with my friends at Rost & co. the coffee roastery based on my home island, Lauttasaari.  As soon as I started to think of recipes using coffee, I immediately thought of tiramisu.  Although there is debate on the proper way to make tiramisu, I always think of layers of sponge cake soaked in coffee and alcohol, creamy coffee and vanilla layers and a final dusting of cocoa powder.  Rost’s Krafti espresso has a really good bold flavour, so was perfect for this recipe.  I recreated the mascarpone by whipping together silken tofu and oat cream and I have to say it worked really well.

Couple of notes:  Firstly, I used Planti oat cream in this recipe, it is incredibly thick, so if you are using a thinner alternative be careful how much liquid/ tofu you add as it may become too runny.

Secondly I was not paid in any way to promote Rost’s coffee, it is simply a great locally produced product that I love and can honestly recommend.  You can buy Rost’s coffee online here, or if you are in Finland from selected K markets and in Helsinki’s Kaffecentralen stores.

Finally, although I made individual tiramisu, this works just as well as one large dessert.

Check out my previous post for Espresso chocolate truffles for more coffee related inspiration.

Vegan Tiramisu – serves 4 to 6

For the cake:

Dry ingredients:

160 g flour (gluten free if necessary)

100 g sugar

1 tsp baking powder

1 tsp baking soda

a good pinch of salt


Wet ingredients:

2 tsp vanilla extract

1.25 dl / 125 ml plant based milk

0.5 dl / 50 ml plant based yoghurt

0.6 dl/ 60 ml oil

1/2 tbsp cider vinegar


For the vanilla cream layer:

2 dl/ 200 ml plant based extra thick whipping cream (I recommend Planti)

a few drops of vanilla essence

1 tbsp icing sugar

2/3 of a 300 g pack of Clearspring silken tofu


For the coffee cream layer:

2 dl/ 200 ml plant based extra thick whipping cream (I recommend Planti)

1 tbsp icing sugar

1/3 of a 300 g pack of Clearspring silken tofu

3 tbsp Kahlua

3 tbsp Rost Krafti espresso, cold


For the dipping liquid:

2 dl/ 200 ml Rost Krafti espresso

2 tbsp sugar

5 tbsp Kahlua


Cocoa powder for dusting

Vegan Tiramisu

Start by making the cake layer.  Preheat the oven to 180 degrees c. and line a 25 cm round loose bottomed tin.

In a large bowl lightly mix together the dry ingredients.  In a separate bowl, whisk together the wet ingredients.  Pour the wet ingredients on to the dry ingredients and whisk together until you have a smooth batter.  Pour into your prepared tin and bake for 20 – 25 minutes until golden and an inserted tooth pick comes out clean.  Set to one side to cool completely.

Meanwhile make the vanilla and coffee layers.  Simply add the respective ingredients for each layer in separate bowls and whisk together until completely smooth and lump free.  I used the creaming blade on my Mix, rather than the balloon whisk, as I found this was the easiest way to break down the tofu to a smooth consistency.  Spoon the vanilla and coffee creams into separate bowls and allow to chill in the fridge until needed.

Next make the dipping liquid, add the sugar, Kahlua and espresso into a shallow dish and stir until the sugar is completely dissolved.

I used Rost & co.’s Krafti espresso in my tiramisu

You can now make up your tiramisu.  Cut the sponge cake into fingers and dunk in the dipping liquid, before creating a layer in the bottom of your dish/ dishes.  Next add a layer of the coffee cream, before repeating a layer of the dipped sponge.  Finally add a layer of the vanilla cream, before finishing with a dusting of cacao powder.

Please in the fridge to chill and firm for a couple of hours before serving.



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