I am extremely picky about tiramisù and a vegan version seemed preposterous. Then I spotted this recipe by the Mouthwatering Vegan and I had to give it a go. Glad I did because it is PHENOMENAL.

I modified the recipe as follows, but otherwise followed it exactly:

  • used 400g (2 packets) of Dove’s Farm Digestive Biscuits
  • a non-stick, loose-base 20cm cake tin
  • made decaf espresso in my Stellar 6 cup stove top espresso maker – this is a MUST – no instant coffee for me
  • added Amaretto DiSaronno instead of Cognac because I prefer it
  • really saturated the biscuits with coffee (just before they could break up)
  • used 1 Tablespoon of arrowroot powder instead of the agar (because that’s what I had and it worked just fine) for the “mascarpone” cream (cashewpone, even!)
  • omitted cocoa powder topper – I wanted to let the cashewpone flavour shine and I’m glad I did

Here are some photos

IMG_0624
The chocolate filling
This is the finished product as a whole
This is the finished product as a whole
And here is what the Tiramisù looks like once you slice into it
And here is what the Tiramisù looks like once you slice into it

 

Posted by:Emi'sGoodEating

One thought on “The Best Tiramisù Ever. It Happens To Be Vegan

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