Luscious Vegan Tiramisu

Allergens

None

Ingredients

• 1 cup almond milk 1/4 cup cornstarch 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/4 teaspoon sea salt 2 cups strong brewed coffee, cooled 18 vegan ladyfingers 3 tablespoons unsweetened cocoa powder, for dusting

Instructions

1. In a medium saucepan, whisk together the almond milk, cornstarch, sugar, vanilla extract, and sea salt until smooth.
2. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 5 minutes.
3. Remove from heat and pour into a heatproof container. Cover with plastic wrap, pressing the wrap directly onto the surface of the pudding to prevent a skin from forming.
4. Refrigerate the pudding until cold and set, at least 2 hours or up to overnight.
5. In a shallow dish, pour the cooled brewed coffee. Dip each ladyfinger into the coffee for a few seconds on each side, then arrange them in the bottom of a trifle dish or individual serving glasses.
6. Once the almond milk pudding is set, spoon it over the soaked ladyfingers, covering them completely.
7. Dust the tops of the tiramisu with unsweetened cocoa powder using a fine mesh sieve or a sifter.
8. Refrigerate the tiramisu for at least 1 hour before serving to allow the flavors to meld together.

Chef’s Insight

The key to a perfect vegan tiramisu is using strong coffee and setting the pudding properly before assembling.

Notes

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