Espresso-Mandel-Veganisu (vegan espresso almond tiramisu)
A vegan take on tiramisu, the traditional mascarpone layer replaced with a blended cashew and almond cream that needs a full 6 hours in the fridge to firm up properly, since without eggs or gelatine, cold alone is what sets it. Dipping the biscuits in espresso for barely a second rather than soaking them is what keeps the layers distinct instead of collapsing into a soggy mass.
Prep30 min
Rest360 min
Servings4
Christoph's vegan tiramisu, the cashew-almond cream needing the full 6 hours cold to set without eggs or gelatine.
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
Cream
- 250 g raw cashews, soaked in hot water for 2 hours rounded
- 100 g almonds, soaked in hot water for 2 hours rounded
- 80 g powdered sugar rounded
- 100 ml oat milk rounded
- 30 ml lemon juice rounded
Assembly
- 24 vegan ladyfinger biscuits rounded
- 300 ml strong espresso, cooled rounded
- 15 g cocoa powder, for dusting rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Drain the soaked cashews and almonds. Blend with the powdered sugar, oat milk and lemon juice until completely smooth, scraping down as needed, about 2 to 3 minutes.
- Dip each ladyfinger briefly in the cooled espresso, no more than a second per side, and arrange in a single layer in a 20x20 cm dish.
- Spread half the cream over the first layer of biscuits.
- Repeat with a second layer of dipped biscuits and the remaining cream.
- Cover and chill for at least 6 hours, ideally overnight, until the cream is firm enough to hold a clean slice.
- Dust generously with cocoa powder just before serving.
Notes
- Give it the full 6 hours in the fridge. Without eggs or gelatine, the cashew cream sets purely from being cold; cutting the chilling time short leaves it too soft to hold a slice.
- Dip the biscuits briefly, not a long soak. A quick dip picks up enough espresso flavour while the biscuit itself stays firm enough to hold its layer; a long soak turns them mushy and the whole dessert collapses.
- Blend the cream completely smooth. Any remaining grit from the nuts carries through, since nothing else in the recipe masks it.
- It keeps for 3 days in the fridge, and the flavour actually improves after the first day as the espresso settles through the layers.
Ingredient substitutions
- Cashews and almonds together give the best texture and flavour; an all-cashew version works if you need it nut-restricted further, though it will be slightly blander.
- Vegan ladyfingers are widely available; standard ladyfingers work if a strict vegan version isn’t needed.
- A splash of amaretto or coffee liqueur in the espresso is a classic, non-alcohol-free variation.
From Christoph Mayer