Vegan Tiramisu Cups
These delightful Vegan Tiramisu Cups are prepared in an authentic style, ideal for serving smaller groups or parties when a full tray isn't needed. Indulge in layers of coffee-soaked vegan ladyfingers and a rich, creamy plant-based mixture, all topped with a generous dusting of cacao powder and grated vegan chocolate. This decadent dessert is sure to impress!
Instructions
- 1
Make the espresso (0.75 cup) and pour into a bowl. Add coconut sugar (2 tbsp) and the frangelico (1 tbsp). Allow it to cool to room temperature.
- 2
In a separate bowl, beat the vegan whipping cream (1.5 cup) with a stand mixer or electric hand mixer for a few minutes until soft peaks form. Set aside.
- 3
In another bowl, combine the plant cream (250 g) and the remaining coconut sugar (2 tbsp). Mix slowly with a flat beater or hand mixer at the lowest speed until it's a soft, runny cream consistency. Gently fold in the whipped vegan cream using a wooden spoon until smooth and all clumps are removed (do not overmix).
- 4
To assemble, break ladyfingers (12 vegan) into thirds, and dip quickly into the [espresso coffee mixture] for 1-2 seconds. Place at the bottom of each glass in a single layer, then spoon a layer of cream over the biscuits, approximately 2 heaped tablespoons. Repeat this process for 2 or 3 layers, depending on your cup size.
- 5
Wrap each cup with cling wrap and place in the fridge to set for at least 3-6 hours or even overnight.
- 6
Before serving, dust each glass with [cacao powder] and grate over some [vegan dark chocolate]. Enjoy your Vegan Tiramisu Cups as the perfect dessert!
Nutrition Facts
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Macronutrients
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