Organic Vegan Tiramisu Pots

Tiramisu, a classic Italian dessert, is a heavenly combination of coffee-soaked ladyfinger biscuits, rich mascarpone cheese, and cocoa powder. But what if you're a vegan or looking to explore a dairy-free option?

This recipe is a delectable twist on the traditional recipe that caters to your plant-based preferences without compromising on flavour or texture. This blog post will guide you through the creation of these delightful treats that are perfect for satisfying your sweet craving or a way to impress others with a delicious dessert!

And what a great way to kick off Organic September.

The Vegan Twist: Substituting Key Ingredients

Creating a vegan tiramisu might sound challenging, but with the right substitutions, you can achieve the same luscious layers and intricate flavors. Here's how:

1. Dairy-Free Mascarpone: Replace traditional mascarpone with a creamy homemade blend of organic coconut milk, chickpea brine, sugar, xanthan gum and vanilla. This vegan mascarpone mimics the texture and taste of the original, making it perfect for your mini tiramisu pots.

2. Eggless Sponge: Vegan ladyfingers can be purchased or a plant based sponge can be easily made at home. This sponge will soak up the coffee mixture. 

3. Chocolate Ganache: This layer adds the perfect chocolate indulgence - with a mixture of vegan dark chocolate, organic plant based milk and cold coffee. 
   

Recipe

INGREDIENTS:

Sponge:

• 140ml organic oat milk
• 3 tbsp olive oil
• 1 tsp vanilla extract 
• 1 tbsp lemon juice
• 60g caster sugar
• 140g all purpose flour 
• ½ tsp baking powder
• ¼ tsp baking soda 

Ganache:

• 100g organic vegan dark chocolate 
• 80ml organic oat milk
• 70ml strong coffee (cooled)

Cream:

• 1/2 Tsp xanthan gum (not essential but good)
• 200g organic coconut cream/milk
• 1 Tsp vanilla extract 
• 3 Tbsp sugar 
• 50ml chickpea brine / aquafaba

(method below)

METHOD:

1. Prepare a pot of strongly brewed coffee (about 150ml in total) leave to cool. Preheat oven to 180°c (fan).

2. Mix all the sponge cake ingredients well in a large bowl. Pour into greased cake tin and bake for 30 mins or until cocktail stick comes out clean. 

3. While sponge base is baking, prepare your ganache. Put boiling water in a saucepan and set the hob to a very low setting. Put a bowl over the saucepan, with the vegan chocolate (broken up), milk and coffee in said bowl. Once the chocolate begins to melt, whisk gently until all melts together - remove from heat and let it cool. 

4. Remove cake from oven (I put it in freezer to chill quicker). Once cooled, cut to fit the size of your mini pots - the sponge goes at the base. Pour approx 20ml of cold coffee over each one and let it absorb into sponge. 

5. Pour the choc-coffee ganache over each sponge layer - place in fridge and let this set for an hour. Then prepare your cream topping by whisking together all the cream ingredients until forming stiff peaks - top each tiramisu pot with this cream.

6. Dust your mini tiramisus with a coating of cocoa powder! Enjoy! 

All ingredients for this can be found on Health Pharm website - stock up on vegan baking essentials 🤝🏼