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Vegan Tiramisu
A stunning vegan tiramisu, layering cashew mascarpone and whipped aquafaba cream with espresso-soaked sponge.
Ingredients
Instructions
Blend soaked cashews with coconut cream, maple syrup and lemon juice until very smooth.
Whisk aquafaba with cream of tartar to stiff peaks, add sugar and whisk again.
Fold aquafaba into cashew mixture gently to create vegan mascarpone.
Mix espresso with coffee liqueur.
Dip sponge fingers briefly in espresso mixture.
Layer dipped sponge fingers in a dish.
Spread half the cashew cream over sponge fingers.
Repeat layers, refrigerate overnight and dust with cocoa before serving.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
