Gluten-Free Vegan Tiramisu - A Classic Italian Dessert Made Vegan and Gluten-Free
Hey there, dessert lovers! We’re about to take you on a little journey to Italy, where the classic tiramisu originated. But here’s the twist – we’re making it gluten-free and vegan! We’ve always adored this rich, coffee-flavored dessert, and one day it hit us: why not recreate it in a way that fits our plant-based, gluten-free lifestyle? So, after a lot of trial and error (and a few taste tests), we finally perfected a version that’s just as creamy, dreamy, and indulgent as the traditional one. Let’s dive in and show you how to make this delightful, healthier take on a classic!
Indulge in a creamy, dairy-free, and gluten-free twist on the classic Italian tiramisu! This Vegan Tiramisu is made with a rich, plant-based mascarpone filling, layered between gluten-free ladyfingers, and soaked in rich espresso. It's the perfect dessert for anyone looking for a decadent, healthier alternative to traditional tiramisu without sacrificing flavor!
Ingredients
For the Vegan Mascarpone Filling:
- 1 ½ cups soaked cashews soak in water for 4 hours or overnight
- 1 cup coconut cream or full-fat coconut milk
- ¼ cup maple syrup or agave syrup
- 1 tsp vanilla extract
- 1 ½ tbsp lemon juice
- Pinch of salt
For the Gluten-Free Ladyfingers:
- 1 package gluten-free ladyfingers or make your own using a gluten-free flour blend
- 1 ½ cups brewed espresso cooled
- 2 tbsp maple syrup optional, for sweetness
For Assembly:
- 1 tbsp cocoa powder for dusting
- Vegan chocolate shavings optional, for garnish
Instructions
- Make the Vegan Mascarpone: Drain the soaked cashews and blend them with coconut cream, maple syrup, vanilla extract, lemon juice, and a pinch of salt in a high-speed blender until smooth and creamy. This mixture should be thick and spreadable. Set aside.
- Prepare the Ladyfingers: In a shallow dish, combine the cooled espresso with maple syrup (optional). Dip the gluten-free ladyfingers one at a time into the espresso mixture, making sure they’re soaked but not soggy. Layer the soaked ladyfingers at the bottom of a large trifle dish or individual serving glasses.
- Assemble the Tiramisu: Spread half of the vegan mascarpone mixture over the first layer of ladyfingers. Repeat the process, layering the remaining ladyfingers on top of the mascarpone filling and finishing with the remaining mascarpone mixture.
- Chill: Refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to firm up.
- Finish and Serve: Before serving, dust the top with cocoa powder and garnish with vegan chocolate shavings, if desired. Serve chilled and enjoy!
Notes
- Ladyfinger Substitute: If you can’t find gluten-free ladyfingers, you can substitute with gluten-free sponge cake or any other gluten-free biscuit-like treat.
- Sweetness: Adjust the level of sweetness in the mascarpone mixture by adding more maple syrup if desired.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Make-Ahead: This dessert tastes even better after a day of chilling, as the flavors meld together perfectly.
This Vegan Gluten-Free Tiramisu is the ultimate dessert for anyone with dietary restrictions or those seeking a healthier, plant-based alternative to a classic Italian favorite. The rich, creamy texture of the vegan mascarpone filling combined with the espresso-soaked ladyfingers delivers the perfect balance of flavors. Whether you're serving it for a special occasion or just a cozy treat, this tiramisu is sure to impress!
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