Vegan Tiramisu

I have made vegan versions of dessert classics before, but there was always something that daunted me about attempting the well-known Italian cake Tiramisu. There is the multiple layers and components, all of which needed accurate veganization. And given all that alteration it’d still need to be, in fact, Tiramisu. Too often recipes and desserts at restaurants had the name but strayed too far from the classic flavor combination that define it as a classic. That is, until Mihl from Seitan is my Motor posted this recipe. Soaked sponge cake: √   Mascarpone-like cream: √   Layers: √

Mihl’s amazing recipe is on the link above. And I highly recommend giving it a try for a gorgeous and authentic vegan Tiramisu. Below is a picture guide of the recipe.From L to R, T to B: 1) Amaretto and a strong coffee are a must. If you buy a mini, those are your 4 tablespoons right there. 2) I subbed coconut yogurt for the soy yogurt but may opt not to next time. The coconut yogurt paired with the coconut oil made it a prominent flavor and perhaps weakens the authenticity? 3&4) The porous and spongey cake was easy to cut cleanly with a serrated knife… and if your luck isn’t as good, no sweat! You’re layering it and globbing it with cream anyway. 5) When laying the cake “bricks”, put the porous cake underbelly face up to take in the coffee/Amaretto. 6&7&8) Lovely layers!

All done! My only regret here is not having a quality cocoa powder for dusting the top. I had run out of my $10 and had nothing but the light brown Tollhouse cocoa left. The dark contrast of a dutch cocoa would have livened up the presentation a bit more.

Ain’t she gorgeous? 

Advice: let her set overnight. Overzealous, I served her a few hours later and it was difficult to get a clean cut. I know, I know–you’re going to chew it up anyway, yes… but there is something about a neat piece of cake on a pretty dish: the calm before the storm.

Going… going… gone.