THE BEST VEGAN TIRAMISU - MADE WITH YOUR REUSABLE COFFEE POD

The vegan version of the popular dessert dairy and egg-free, but still incredibly creamy, rich and full of coffee flavor.

There is nothing better than a dessert that is made with a reusable coffee pod, fresh high quality coffee, and delicious in every way! 

In Italian, tiramisu means "pick me up" and its origins remain murky. In spite of the fact that the first records of this dessert didn't appear in books until the 1960s, legend has it that the matron devised it to replenish the customers of a brothel after the night was over.

The traditional mascarpone in this tiramisù is substituted with a cheesy vegan cream, combined with a thicker version of vegan mayo used as whipped cream. The sweet mayonnaise can be replaced with store-bought whipped cream to make this recipe faster.

Although you can use other plant-based milks, such as rice milk (although they might have a gellier consistency), I recommend using soy milk for the "sweet mayo" since it has higher fat levels than other alternatives, resulting in a thicker end product.

With this organic milk bag, you can even make your own almond milk if you're feeling extra adventurous. Check out this yummy recipe, it's a lot easier than you think and tastes great!

In this recipe, it's best to stay away from olive oil because it has a very strong flavor, while coconut oil will solidify in the fridge, so always use a neutral-tasting oil.

Lastly, this recipe uses vegan and gluten-free biscuits, dipped in coffee and crumbled, instead of ladyfingers (made with your reusable coffee pod, obviously!). You can feel free to use whatever biscuits you prefer that are dairy-free and egg-free.

INGREDIENTS

• 250 gr almond milk
• 2 tbsp potato starch
• 2 tsp of sugar
• 1 tsp vanilla extract
• 250 gr of vegan whipped cream
• 4 cups of espresso
• 40 Vegan biscuits
• cocoa powder

Vegan whipped cream

• 200 ml soy milk
• 250 ml vegetable oil
• 3 tbsp maple syrup
• 2 tbsp lemon juice

Mix the vanilla extract or the seeds from a vanilla bean with corn starch in a pan. Slowly stir in the almond milk to avoid lumps. Bring the cream to a boil over low heat, stirring continuously until it becomes a thick cream. Remove from heat, transfer to a bowl and allow to cool.

Whipping cream can be made either with an immersion stick blender or with a regular blender.

If you are using an immersion blender- Combine all ingredients in a blender cup, place the immersion blender in the cup, so it sits tightly on the bottom, and pulse until the cream is emulsified. You can then move the blender up and down to incorporate any remaining oil.

Using your regular blender, combine all the ingredients except the oil in the blender. Add the oil gradually, starting at low speed and gradually increasing it until the cream has thickened.

To make vegan mascarpone, gradually fold in the almond milk cream into the soy cream until smooth.

It's time to assemble the tiramisù. You may use one deep dish or multiple glasses for single portions; this recipe makes enough to serve four generous portions. To create the first layer of the dish, sweeten the coffee a little, then dip the vegan biscuits in and place at the bottom. Layer the vegan mascarpone on top. Continue layering until the last layer is mascarpone. Finish by sprinkling cocoa powder on top. Rest in the fridge for a few hours, then enjoy in your vegan tiramisù!