Vegan Tiramisu with Dark Chocolate and Raspberry Coulis
A flavorful italian dessert perfect for vegetarian eaters - made for visual appeal and culinary depth.
Allergens
Cashew nuts (nut allergen) - Coconut (coconut allergen)
Ingredients
- Vegan sponge cake (store
- bought or homemade)
- Strong coffee, freshly brewed (optional: espresso)
- Dark chocolate, high quality (70% or higher cocoa content)
- Raspberries, fresh or frozen
- Sugar, granulated
- Agar
- agar powder or gelatin (vegetarian)
- Cashew cream (homemade or store
- bought)
- Vanilla extract, pure
- Coconut cream, canned
- Unsweetened cocoa powder
Instructions
- a. Brew strong coffee and let it cool. b. Soak sponge cake layers in the cooled coffee until saturated. c. Melt dark chocolate and set aside to slightly cool. d. Prepare raspberry coulis by blending raspberries with sugar and straining through a fine mesh sieve. e. In a separate bowl, whip cashew cream with vanilla extract. f. Fold whipped cashew cream into the melted chocolate until combined. g. Whip coconut cream to stiff peaks in another bowl. h. Gently fold whipped coconut cream into the chocolate cashew mixture. i. Layer soaked sponge cake, chocolate mousse, and raspberry coulis in a glass serving dish or individual dessert glasses. j. Dust with unsweetened cocoa powder before serving.
Chef’s Insight
Allow the sponge cake to soak in the coffee for at least 30 minutes before assembling the dessert for best results.
Notes
For an added touch of elegance, garnish with fresh raspberries and a sprig of mint.