Tiramisu is an Italian dessert that consists of delicious, mouthwatering layers of coffee-soaked sponge cake and mascarpone cream—a type of Italian cream. It is traditionally dairy-based and resembles soft cream cheese.
The Italian word “tiramisu” translates in English to mean “pick me up” or “lift me up.” Clearly, this delicious dessert is perfect for any occasion, especially if you’re in need of a little cheer.
This tiramisu is a rich and creamy dessert that you can share, or eat all by yourself! It’s the perfect indulgent treat. Serve it at a special function, for a holiday celebration, or as an after-dinner dessert.
Although most traditional tiramisu dishes contain a number of animal products, such as eggs and cheese, all of the vegans and non-dairy eaters out there can rest assured. You can still enjoy this delectable Italian dessert! This creamy tiramisu is completely dairy-free.
You can whip up this tiramisu recipe sans animal-derived ingredients and without losing any of the irresistible flavors of the original.
Vegan Dessert Recipes
Can’t seem to get enough of this creamy Italian dessert? Then try this dairy-free tiramisu! It’s layered with fresh blueberries and is most definitely the vegan dessert of your wildest dreams. This vegan blueberry tiramisu features date syrup, cashews, and oat milk. Other ingredients include coconut cream, vegan margarine, and, of course, lots of blueberries.
And if you’re still looking for a few desserts to quench your insatiable sweet tooth, this gluten-free, vegan “no-fuss” chocolate cake recipe is sure to do the trick! This recipe features a handful of ingredients. They include gluten-free flour, cocoa powder, cinnamon, and plant-based milk—just to name a few. The best part is, this chocolatey cake can be ready in under one hour.
You can also whip up these protein-packed, vegan cashew butter cake bites! They’re the perfect on-the-go snack! These energy cake bites feature cashew butter, which gives the simple dessert a rich flavor. And they only take five minutes to make! Store them in the freezer to help them keep throughout the week.
This recipe was republished with permission from Aaron Calder Vegan.