Vegan Tiramisu Deconstructed

Allergens

None

Ingredients

• 1 3/4 cups almond milk, unsweetened 2 tbsp coconut sugar 2 tsp pure vanilla extract 2 cups Savoiardi cookies (Italian ladyfingers), vegan variety 6 tbsp strong brewed espresso, cooled 1/3 cup cocoa powder, unsweetened

Instructions

1. In a large mixing bowl, whisk together the almond milk, coconut sugar, and vanilla extract until the sugar is fully dissolved. Cover and refrigerate for at least 2 hours to create a rich, creamy base.
2. In a shallow dish, pour the cooled espresso and set aside.
3. In another shallow dish, spread out the cocoa powder.
4. Dip each Savoiardi cookie into the espresso for 1 2 seconds on both sides, then immediately dip one side of the soaked cookie in the cocoa powder. Repeat with all cookies.
5. In a clear serving glass or cup, create alternating layers of the almond milk mixture and the dipped ladyfingers. Finish with a layer of almond milk mixture.
6. Sprinkle the top with additional cocoa powder for garnish, and serve immediately.

Chef’s Insight

To create the perfect vegan tiramisu, find the best quality Savoiardi cookies that are both crunchy and soft in texture.

Notes

To achieve the best texture, be sure to soak the cookies just enough so they soften but don't disintegrate.