This, my friends, could possible be one of the best desserts I ever made!
I am not joking the feedback I got was amazing. And guess what Its NOT my recipe.
The blueberry bit is, but the rest belongs to Amrita www.crazyvegankitchen.com or @crazyvegankitchen on Instagram.
Ever since I saw her original Vegan Riramisu recipe I really wanted to make it but was too lazy to make a sponge for it. Well then I saw her Match Tiramisu and I was totally in love with it. I had to make it.
Unfortunately not everyone loves matcha I had to come up with something else, heres where the blueberries come in. My freezer was full of blueberries (Im the kind of person who buys them every time I do the shopping, which is quiet often) so I thought lets try blueberries.
Guess what it turned out beautiful. I made it for a birthday party and I came home with one (they are big portions those glasses I had).
I was very tempted to devour it myself (remember I am still on my sugardetox) but had a tiny teeny bit of the cream and gave the rest to my cake loving colleague.
So here we are thats the story of the Blueberry Tiramisu and below all this talk is the recipe.
Vegan Blueberry Tiramisu
First you will need to make the sponge.
Preheat the oven to 175 degrees celcius.
Line a 13x10 inch baking tray with baking paper.
Whisk Oat Milk and Apple Cider Vinegar in a bowl and let stand for about 10 minutes to curdle. Sieve the Flour, Baking Powder, Baking Soda into a bowl.
In a separate bowl, whisk Vegan Butter, Sugar and Salt till light and fluffy, about a minute. Whisk in the Vanilla Essence.
Now mix everything together in a big bowl until combined and lastly stir in the blueberries.
Bake in the oven for about 20 minutes. Let cool.
To make the cashew cream blend all the ingredients except the blueberries and coconut oil until very smooth. It might take a while depending on your blender or food processor.
Half the cream mixture and add blueberries and coconut cream to one half and blend again. set aside.
When the sponge is cooled down cut it into the size of your glasses and place at the bottom of the glasses. Pour in some of the vanilla cream on top and freeze until set.
Now pour some of the blueberry cream on top of the vanilla cream and top with another layer of sponge.
Repeat the layering until all the cream is gone and or your glasses are full.
I really dont know how I didnt come up with this before. Tiramisu Cake, right, so so easy to veganise and so so delicious.
Maybe I didnt want to mess around with it or maybe I thought its too difficult to do or maybe i just didnt think of it. Weird me being coffee and cake lover…
But in the end I did come up with a recipe. Now this one doesnt have the booze in it so it really is a healthier version but it tastes just as good. I used Percol Coffee Beans which I absolutely love and which you can get here.
I will try create a boozy recipe but its hard when my kids are around and they want to try all cakes and wont take no for an answer. This is why this one was created at night and hidden straight away.
Anyway, I wont bore you any longer so here it comes.
As always let me know what you think and tag me on Instagramm if you recreate it.
Vegan Tiramisu Cake
Place the first five ingredients in a food processor or high speed blender and blend several tumes until completely smooth.
Divide the mixture in two
Into one part of the mixture stir in the coffee beans and two teaspoons cold espresso
Place one Rich Tea biscuit into the bottom of each of the round 2.5 inch cake tin, it should just about fit in. Pour two teaspoons cold coffee on top of each bisquit to soak.
Spoon in 1/4 of the plain cream mixture into each tin on top of the bisquits, followed by the coffeed cream mix. Follow by the plain mix and then again by the coffee mix.
Freze for a least 2 hours to set.
Sprinkle with some cocoa powder and cacao nibs