Easy, Creamy, Vegan Tiramisu Infused with Espresso and Amaretto

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Meet my new favourite dessert. This tiramisu isn’t in any way healthy, but it’s a delicious and perfect treat for any occasion where a traditional, sweet and creamy dessert is in order. 

It’s everything you want a tiramisu to be. Light and fluffycakeycreamy, chocolatey, and infused with strong hints of espresso and amaretto.

And that’s not even the best part…it’s so easy to make! Tiramisu may sound like a frighteningly complex dessert to attempt (I always thought so), what with it’s different layers, deciding on the right liquor, and coming up with the perfect ratio of chocolate:espresso:vanilla:liquor to get the right flavour… but this was actually really simple, requiring basic ingredients and easy steps.

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It starts with a 10 minute homemade vanilla cookie sheet cake. While the cake is baking you stir together a mixture of espresso and amaretto that will be used to soak the cake when assembling the tiramisu. 

For the cream layer I used this ready-made coconut whipped topping from Soyatoo. It’s thick and delicious and holds together really well. But you could use any ready-made whipped topping or make your own using icing sugar and the cream from coconut milk cans.   

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 This would make a perfect Easter dessert,  or try it as a birthday dessert instead of a traditional cake, take it to a potluck party or make a hearty Italian dinner at home and serve this as dessert.  Whatever the occasion this is sure to go down well with any dessert lover. Serve with coffee or espresso and a big spoonful of whipped cream.        

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Easy, Creamy, Vegan, Tiramisu Infused with Espresso and Amaretto
 
Prep time
Total time
 
A light, creamy, espresso and amaretto infused dessert that's simple and delicious!
Author:
Serves: 9 pieces
Ingredients
  • Cookie Sheet Cake
  • 1 cup almond milk
  • 2 tsp apple cider vinegar
  • 8 tbsp vegan butter
  • ¾ cup sugar
  • 2 tsp ground vanilla
  • 1¼ cups pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch of salt
  • Soaking Mixture
  • 1 cup espresso or strongly brewed coffee
  • 3 tbsp sugar
  • 4-5 tbsp amaretto
  • Cream
  • 4 cups vegan whipped topping (I used soyatoo coconut whipped topping)
  • 1 tsp vanilla
  • 1 tsp espresso
  • 1 tsp amaretto
  • Toppings
  • ½ cup finely chopped dark or milk chocolate
  • cocoa powder
Instructions
  1. Preheat oven to 350 F and line a large baking sheet with parchment paper
  2. Mix almond milk and apple cider vinegar in a small cup and set aside
  3. In a medium sized bowl, using the back of a fork, mix butter and sugar until light and fluffy
  4. Add all other ingredients for the sheet cake, including the soy milk + vinegar and whisk until well combined. The batter should be smooth and thick but pourable.
  5. Pour the mixture onto the cookie sheet and use a spoon to evenly spread it into a large, flat rectangle
  6. Bake for 20 minutes or until the edges start to brown and crisp up.
  7. While the cookie sheet is baking, mix all ingredients for the soaking mixture until the sugar is dissolved and pour it into a large, shallow dish (I used a 9 inch pie pan)
  8. In a large bowl, mix your whipped cream and stir in vanilla, espresso and amaretto. Place in the freezer, stirring every 10-15 minutes so it stays nice and firm.
  9. Get out the dish that you want to use for your tiramisu (I used a 9x9 brownie dish). When the cookie sheet is cool, slice it into smaller rectangles, so you can fit 4 on the bottom of your tiramisu pan.
  10. Take a piece of cookie, dip both sides in the soaking mixture and place it on the bottom of your pan. Repeat until the whole pan bottom is covered.
  11. Top with a thick layer of whipped cream, sprinkle with cocoa and chopped chocolate.
  12. Repeat adding two more cookie layers and two more cream layers (the last layer should be cream). Add chocolate and cocoa on top of each cream layer.
  13. Refrigerate until ready to serve.
  14. Note : To make your own coconut cream, chill two regular sized cans of full fat coconut milk or coconut cream in the fridge overnight, so that the liquid and cream separate. The next day, open the cans and scrape the thick cream from the top into a large mixing bowl, being careful not to get any liquid. Beat the cream for 30 seconds-1 minute. Then stir in vanilla and ¾-1 cup icing sugar depending on desired sweetness. Add a spoonful of espresso and amaretto if desired.