Christmas Vegan Tiramisu

Tiramisu is an Italian classic. This truly decadent dessert uses Violife Creamy Original to achieve a rich flavour, without the need for eggs or dairy. 

Ingredients
Christmas Vegan Tiramisu

Vegan filling:

• 1200g Violife creamy original
• 10 tbsp agave syrup
• 150ml coconut oil
• ½ tsp salt
• Seeds of 1 vanilla bean pod
• 375ml soya milk

For vanilla cream

• 125ml soya milk
• 2 tbsp coconut oil

For the coffee cream

• 2 tbsp Kahlua
• 80ml freshly brewed espresso, cooled

Soaking Syrup

• 180ml freshly brewed coffee, cooled
• 6 tbsp sugar
• 6 tbsp Kahlua
• Cocoa powder to decorate with Christmas stencil
• 400g vegan ladyfingers or biscuits (store-bought or homemade)

Method

  1. Beat Violife Creamy Original with the agave syrup until fluffy. Add salt, vanilla, soya milk and coconut oil. Mix until creamy. Divide mixture into half: use one half for the vanilla cream and the other half for the coffee cream.
  2. Take one half of the vegan filling, add the soya milk and coconut oil and set aside.
  3. Add the Kahlua and espresso to the second half of the vegan filling.
  4. To assemble use a 23- inch removable base cake tin.
  5. Mix freshly brewed coffee, sugar and Kahlua, soaking 200g ladyfingers for 1 minute inside the mixture. Place ladyfingers on the base of the tin. Top with a layer of vanilla cream and dust with cocoa powder. Then top with a layer of coffee cream. Repeat one more time.
  6.  Use a Christmas tree stencil to dust the top of the tiramisu with cocoa powder. Place in the fridge for at least 6 hours. To serve remove from the cake tin carefully. Use the rest ladyfingers to create a fence around the sides of the tiramisu. Use a ribbon to keep in place and serve.

Recipe and Images Courtesy of Violife

Christmas Vegan Tiramisu
Christmas Vegan Tiramisu 1

Tiramisu is an Italian classic. This truly decadent dessert uses Violife Creamy Original to achieve a rich flavour, without the need for eggs or dairy

Type: Dessert

Cuisine: Vegan

Keywords: Vegan, Christmas, Tiramisu

Recipe Yield: 8 Servings

Preparation Time: 15M

Total Time: 1H15M

Recipe Ingredients:

  • Vegan filling:
  • • 1200g Violife creamy original
  • • 10 tbsp agave syrup
  • • 150ml coconut oil
  • • ½ tsp salt
  • • Seeds of 1 vanilla bean pod
  • • 375ml soya milk
  • For vanilla cream
  • • 125ml soya milk
  • • 2 tbsp coconut oil
  • For the coffee cream
  • • 2 tbsp Kahlua
  • • 80ml freshly brewed espresso, cooled
  • Soaking Syrup
  • • 180ml freshly brewed coffee, cooled
  • • 6 tbsp sugar
  • • 6 tbsp Kahlua
  • • Cocoa powder to decorate with Christmas stencil
  • • 400g vegan ladyfingers or biscuits (store-bought or homemade)

Recipe Instructions: 1. Beat Violife Creamy Original with the agave syrup until fluffy. Add salt, vanilla, soya milk and coconut oil. Mix until creamy. Divide mixture into half: use one half for the vanilla cream and the other half for the coffee cream. 2. Take one half of the vegan filling, add the soya milk and coconut oil and set aside. 3. Add the Kahlua and espresso to the second half of the vegan filling. 4. To assemble use a 23- inch removable base cake tin. 5. Mix freshly brewed coffee, sugar and Kahlua, soaking 200g ladyfingers for 1 minute inside the mixture. Place ladyfingers on the base of the tin. Top with a layer of vanilla cream and dust with cocoa powder. Then top with a layer of coffee cream. Repeat one more time. 6. Use a Christmas tree stencil to dust the top of the tiramisu with cocoa powder. Place in the fridge for at least 6 hours. To serve remove from the cake tin carefully. Use the rest ladyfingers to create a fence around the sides of the tiramisu. Use a ribbon to keep in place and serve.

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