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Vegan Tiramisu

A creamy dairy-free dessert with layers of coffee-soaked vegan ladyfingers and coconut cream, no baking required.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup strong brewed coffee cooled
  • 1 cup coconut cream chilled
  • 1/2 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 24 vegan ladyfinger cookies
  • 2 tablespoons cocoa powder for dusting

Equipment

  • 9x9-inch baking dish
  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Spoon or spatula for layering

Method
 

  1. Brew 1 cup of strong coffee and let it cool completely for at least 10 minutes.
  2. Chill a can of coconut cream overnight, then scoop out the firm cream into a mixing bowl.
  3. Beat the coconut cream with maple syrup, vanilla extract, and almond extract until smooth and fluffy, about 3 minutes.
  4. Quickly dip each vegan ladyfinger cookie into the cooled coffee for 1 to 2 seconds without soaking.
  5. Arrange half of the dipped cookies in a single layer in a 9x9-inch baking dish and spread half of the cream mixture on top.
  6. Repeat with the remaining dipped cookies and cream mixture to create two layers.
  7. Cover the dish and refrigerate for at least 4 hours, or ideally overnight, to set.
  8. Before serving, dust the top evenly with cocoa powder and serve chilled.

Notes

Letting the tiramisu chill overnight maximizes the flavor and texture.