Vegan tiramisu

Anything you can do, we can do vegan. So we took the naughtiest, creamiest dessert on the classic Italian menu and vegan-ed the hell out of it. Enter; our stacked vegan tiramisu.

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These need to be made the night before so make sure you leave ample time.

  1. Blow up some balloons and place on cups so they are standing upright, you’ll be using the curve of the balloon to get your shard.
  2. Break up the chocolate bars and then melt in a bain-marie (glass bowl over boiling water in a pan), then add the brandy and espresso, slowly stirring the ingredients together and being careful not to burn the chocolate.
  3. If it starts getting a bit thick just add a splash more espresso. Once melted down and stirred you will need to apply it to your balloons. We did this with the back of a knife and it worked pretty well.
  4. Once the chocolate covered balloons have dried, pop them in the freezer until you’re nearly ready to serve.



  1. Melt down dark chocolate in a bain-marie
  2. Once melted add the espresso and brandy
  3. Combine until smooth – the mixture may go gloopy which means it requires more water/espresso, depending on how strong you want it to be, so just keeping adding until you are happy with the consistency/eaten so much of it you feel sick.


  1. Heat your oven to 180C
  2. Chuck all of the dry ingredients into a large bowl and stir until mixed
  3. In a separate bowl mix all of the wet ingredients together
  4. Make a well in the centre and add in the wet ingredients stirring to combine
  5. Portion out the cake into 8 3 inch diameter serving cylinders with tinfoil on the bottom (to get the right shape)
  6. Bake for around 25 mins, this will depend on your oven and how much cake mix you have used and tin size. So check around 20 mins by sticking a cocktail stick in the cake – if it comes out clean it is ready.
  7. Once ready pull out and leave to cool overnight.



  1. Pop the coconut cream in the fridge overnight to make sure it separate (it will only separate with the right type – any stabilisers will only prevent the mixture from separating, as we found out the hard way, so find a brand that is purely coconut and water)
  2. Soak the cashews until they are a creamy consistency (about an hour).
  3. Once separated open the tin and remove only the thick coconut cream, leaving the water in the tin – beat the coconut cream until it is light and fluffy
  4. Blend all of the other ingredients in a processor until a smooth consistency is reached – add the coconut cream and blend until fully combined.


  1. Remove the cakes from the rounds and cut off the domed top. If using the small cylinders then cut in half as they will be deep and traditionally tiramisu is layered.
  2. Wrap the bottom of the cylinders with fresh tin foil before putting the bottom layer back into the cylinder and pouring over two tablespoons of coffee & brandy liquid (whichever brands etc you prefer and just stirred together)
  3. Then a layer of cream, spreading for an even level followed by another layer of cake with the coffee brandy liquid.
  4. Finish with a final layer of cream then pop into the fridge for min 3 hours to set.
  5. When you’re ready to go, warm up your chocolate sauce until it is nice and runny and using a spoon take some of the sauce and allow it to pour onto the plate in a circular motion to create an arty farty circley type thing.
  6. Place your tiramisu on top of the sauce and finish by dusting with cocoa powder and placing a chocolate shard on the top.


We’d crammed so much food into our guests by the end of the night we were actually in awe that they were still able to clean up on dessert! Similar to the disgustingly decadent way the Romans used to eat until they were sick.. when in Rome eh.

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