Easy Vegan Tiramisu

Yield

Serves 6–8
8×8 inch (20×20 cm) dish or similar size

Ingredients

For the Coffee Soak

• 1 1/2 cups strong brewed coffee or espresso, cooled

• 1–2 tablespoons sugar (optional)

• 1 tablespoon coffee liqueur (optional)

For the Cream Layer

• 1 cup raw cashews (soaked in hot water 20–30 minutes, then drained)

• 1 cup full-fat coconut milk (thick part preferred)

• 1/4 cup maple syrup or sugar

• 2 tablespoons melted refined coconut oil

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract

• Pinch of salt

For Assembly

• 18–24 vegan ladyfingers
  (or use thin slices of plain vegan sponge cake)

• Unsweetened cocoa powder (for dusting)

• Dark chocolate shavings (optional)

Equipment

• Blender or food processor

• 8×8 inch dish

• Fine sieve for cocoa dusting

Step-by-Step Instructions

1. Prepare the Coffee

Brew strong coffee or espresso. Stir in sugar while hot if using.
Let it cool completely before assembling.

2. Make the Cream Filling

1. Drain soaked cashews.

2. Add cashews, coconut milk, maple syrup, melted coconut oil, lemon juice, vanilla, and salt to a blender.

3. Blend until completely smooth and creamy (1–2 minutes in a high-speed blender).

Texture should be thick but spreadable.
If too thick, add 1–2 tablespoons coconut milk.
If too thin, chill 15–20 minutes to thicken.

3. Assemble the First Layer

1. Quickly dip each ladyfinger into the cooled coffee (1–2 seconds per side).
   Do not soak too long or they will become soggy.

2. Arrange dipped ladyfingers in a single layer in the dish.

4. Add Cream Layer

Spread half of the cream mixture evenly over the ladyfingers.

5. Repeat Layers

Add another dipped layer of ladyfingers.
Spread remaining cream mixture evenly on top.

Smooth the surface with a spatula.

6. Chill

Cover and refrigerate for at least 4 hours, preferably overnight.
This step is essential for proper texture and flavor development.

7. Finish and Serve

Before serving, dust generously with cocoa powder using a fine sieve.
Add dark chocolate shavings if desired.

Slice with a sharp knife, wiping between cuts for clean layers.

Make-Ahead & Storage

• Keeps refrigerated up to 4 days.

• Flavor improves after the first 24 hours.

• Not ideal for freezing due to texture changes.

Optional Shortcuts (Even Easier Version)

If you want a quicker method:

• Use store-bought vegan cream cheese instead of cashew cream.

• Whip 1 cup vegan cream cheese with 1/2 cup powdered sugar and 1 cup coconut whipped cream.

• Layer the same way.