How to Make Vegan Tiramisu – Vegan Tiramisu Recipe

How to Make Vegan Tiramisu – Vegan Tiramisu Recipe


– Hi friends, it’s Sam. And today I’m gonna show you
how to make vegan tiramisu. Ooh ooh. Tiramisu. (laughs) Now as you probably know, tiramisu is a classic Italian dessert. It is made with ladyfingers,
which I’m vegan. And whipping cream, which isn’t vegan. And then coffee, which is vegan, luckily. We got one thing going for us. (laughs) So I figured out a way to
make it vegan delicious and it tastes just like the real thing. Yes. I’ve said it before and I’ll say it again, I’m a stronger believer that
anything can be made vegan and taste just as good, if
not better, than the original. (kids cheering) True. Now full disclaimer, this is not one of my easiest vegan recipes. All of the ingredients
are fairly easy to find but there are several steps. But I’m gonna walk you
through them, you’ll see that each individual step is
actually pretty easy. But one of the benefits is
that you can make this the day before so you can have
it all ready, gorgeous, in the fridge, waiting to go. Pop it out of the fridge, bring it to whatever event you’re going to or hosting. Boom, vegan tiramisu. Mind blown everywhere. Taste buds drooling, yes,
more, need it, immediately. So let’s get to making vegan tiramisu. Ooh. (laughs) Now the first thing I’m gonna have to do for my vegan tiramisu is
to make the ladyfingers. Now I messed around with a
lot of complicated ladyfinger recipes and they were
all too much work and didn’t work out great. And then it occurred
to me, why not just use my vanilla cake, it’s
basically the same thing. So that’s what I did and
it turned out gorgeously. I’ve already made this vanilla
cake on my YouTube channel so I’ll pop a link up
here and one down below in the description. Follow the directions exactly
the same for that cake but instead of using round cake
pans, use square cake pans. That’s it, otherwise exactly the same. So I did that last night,
I got my cakes ready. And now we just have to
make the coffee layer and the cream layer. So first thing, I’m gonna
make the espresso sauce. And in order to make
that, I need espresso. So (machine whirring) Yeah, turning the bad boy on. My favorite. (laughs) (machine whirring) Alright. So I’m gonna need four shots of espresso. I’ve got it on a two
shot setting right here. I’m gonna do it straight
into the measuring cup. Gorgeous. I love coffee, it smells so good. Alright. (machine whirring) Beautiful. And two more shots of
espresso. (machine whirring) Now if you don’t have an espresso machine, you can use very very very strong coffee. Try to make it as strong as possible. Or you could just hop over
to your local coffee shop and buy four shots of
espresso or you could buy instant espresso powder. Lots of options. So don’t worry, you
don’t need to go invest in a huge machine if you’re
not ready for that yet. And now for the booze. To the espresso, I’m
gonna add two tablespoons of coffee liqueur for extra
extra espresso-ness, one two. Gorgeous. And to make sure that I
have the correct amount of liquid, I’m just gonna
top this up with water until it makes three quarter cups. Which is why I did this in a measuring cup cuz it just saves an extra step. A little water. And there we go, there’s
my espresso sauce. So I’m just gonna set this
aside and make the cream layer. (clapping) Okay dokey. (laughs) So, first for the cream layer, I am going to grab a cup of cashews. Why won’t it fit. So annoying. (cashews spilling) Whoa
okay, that was a bit excited. I was a bit excited about it again. So to ensure that the cashews
blend perfectly smooth and creamy, I’m just gonna boil them first. So cover them with a bit of
water, bring it to a boil on the stove and then
boil for about ten minutes until they are nice and tender. And then I’ll drain them
off, give them a bit of a rinse and then they’re good to go. Even though I’m gonna
use a high power blender, because I’m not adding that
much additional liquid, this just ensures that
they’re gonna be lovely and smooth and creamy which is what we want. So while the cashews are
boiling, I’m just gonna cut up my cakes and get them ready
into ladyfinger shapes. Ahh. (laughs) So I’ve got my two vanilla cakes. I made them yesterday. So, I will run my knife around the cakes to loosen them a bit. And then, c’mon buddy. Get out of there. Just pop it out. Excellent. So make sure you’re using a cutting board that doesn’t taste like garlic too. Sometimes cutting boards carry a flavor. And the last thing you
wan is your tiramisu to have a garlic taste. So cut the cake in half. And then cut it into one inch slices. Beautiful. Yes, cake. So I’m doing the same
thing with my other cake. There are gonna be my ladyfingers. Alright, set these ladyfingers aside. Get my blender. I told you, there’s a few steps in this, but each step is easy. I promise. So my cashews have been
boiled, drained and rinsed so now they’re nice and tender and ready to add to my blender. Get those guys in there. Excellent. A shakey shakey shakey. To my cashews I’m adding non dairy milk. Today I’m using soy milk. But you can use whatever
kind of nondairy milk you have on hand or prefer. Agave or maple syrup. I’m using agave today. I like it because the maple syrup will add a little bit of a maple-y taste. So if you wanna avoid that, use agave. Gorgeous. Nice and sticky and sweet and delicious. Hmmm. (licking finger) And last, vanilla extract. Blend this all up until
it’s creamy, smooth, delicious, gorgeous cashew cream. (blending whirring) You might have to stop
to scrap down the sides a little bit and make sure
that all of those cashews get blended perfectly smooth. And then keep going. (blender whirring) Woo, it’s so much quieter
when that thing isn’t on. One last little scrape down and blend. (blender whirring) Okay. And there we have it. So now I have this gorgeous,
sweet cashew cream. Now, as always, the
link to the full recipe is down below in the description. I’ll pop one up here as well. So all the measurements and
everything is laid out for you right there with a picture
friendly button and all. So go check that out for the full recipe. Now I only have one last
step to make this cream extra creamy delicious and gorgeous. So I’m gonna set this aside. Here’s this. Here’s this. Here’s this. So many things. Alright. Hand washing always important when cooking food, cuz
otherwise it’s gross. Now for the last step before
assembling the tiramisu, I’ve grabbed a can of coconut milk. Make sure it’s premium coconut milk. And I had it in my fridge overnight. I actually always store
several cans of this premium coconut milk in the back
of my fridge at all times, in case I’m ever in
need of a vegan coconut whipped cream emergency. So when you open the can, you’ll see that the cream has risen to the top. It’s become firm and solid
and then there will be a bit of coconut water in the bottom of the can. So you just wanna scoop
out the cream and add it to the bowl, leaving
behind any of the water. Scoop out the coconut cream
into a nice large bowl. Oop, a little bit of water. I’m trying not to get the water. And now instead of making
whipped cream where you take a liquid and whip it up,
this is kind of the opposite. So you take the solid
cream and break it down into a nice whipped cream texture. And people asked before, yes
there is a light on my mixer. See, the light? I’m just gonna whip this up until it’s kind of broken
down and fluffy and gorgeous. Just like that, so easy. Simple, so simple. Set this aside. Now if you find that your
coconut whipped cream is a little bit too thick,
it’s not breaking down, you can add a splash more
coconut water or non-dairy milk or regular water to just
thin it out a little bit. You wanna keep it nice
and fluffy and creamy. Now I’m gonna take this gorgeous
cashew cream that I made. Get it all in here. This is like double delicious
cream, we got cashew cream, coconut cream, all the creaminess. That’s what’s gonna make
it gorgeous, fluffy, delicious, amazing. All of those things. And now you just wanna gently
fold in the cashew cream so that you try to keep it
nice and fluffy and gorgeous. Don’t beat it and break it
down, you know what I mean? Yes, okay, that is looking gorgeous. Now you wanna make sure
that this stays cool so that the coconut milk
stays nice and cool. So if you’re using it right
away, pop it in the fridge. But I’m gonna use it right away. So, I got all my elements
here, gotta get rid of this. Ooh. (laughs) I think I take way too much joy in the simple things in life. Okay so now it is time to assemble this vegan tiramisu, ooh ooh. So excited. (laughs) so I’ve got my cashew coconut
cream tiramisu mixture creaminess deliciousness,
whatever you wanna call it, right here. I’ve got my espresso sauce ready and I have got my vanilla
cake, my vegan ladyfingers. So to start, just make
a layer of the cake, of the ladyfingers in
the bottom of the pan. I’m not gonna lie, I already
stole a couple pieces of this cake, it was delicious. That’s what happened. Alright, now try to squish
some here in the end cuz I wanna make it as deliciously
compact as possible. There we go. Beautiful. So I’ve got my layer of ladyfingers. Now the espresso sauce. Spoon over half of this. Spreading it out as much as possible. It won’t be a perfectly even
layer, that’s totally fine. You just wanna make sure
that each ladyfinger gets some espresso love. This is gonna soak into all
of the cake and give that gorgeous espresso flavoring
that is classic to tiramisu. That’s about half I think. And now take half of
the tiramisu cream and spread that on top. God this is gonna be so
yummy, I’m so excited. Why am I holding the bowl
like this, it’s so awkward. Ooph, okay, that’s much better. And I’m just gonna spread
that evenly over top. I wanna make sure that all
the cakes get a lovely touch of espresso, a lovely touch of cream, all of that goodness, yeah. I’m using a nine by nine inch dish here. But you could use also use
an eight by twelve inch dish, a longer rectangular one. Whatever floats your boat. So just repeating the whole thing again. And another layer of the
delicious vanilla cake fingers. Like so. You might have a couple of cake fingers left over which is perfect for snacking. (laughs) then all of the remaining espresso sauce. Gorgeous. And the rest of the cream. Lovely delicious amazing gorgeous cream. Beautiful. So that’s my tiramisu. Now I’m just gonna cover
it up and let it rest in the fridge for a couple of hours. Or you can let it rest
overnight, whatever you prefer. You just wanna let it rest
so all of the coffee and this cream kind of sinks into the cake and gets like classic
amazing tiramisu texture. You might have some vanilla
cake pieces left over and that’s mighty fine because, now I can use them to lick up the last little bits of this cream. Yes. Yum, so good. Oh man, I hate saran wrap. Why? Okay, there we go. So see you in a couple of hours and we’ll give this a taste test. (clapping) And I’m back, yes. Now, it is time to try the tiramisu. Alright, let’s finish
it up, try it, eat it, I’m so excited, yum, dessert, ooh. Can you believe I haven’t even
had any sugar yet? (laughs) yes, yes, yes. I need some cocoa powder. So I’m gonna do that, just
put it in a fine sieve and just kind of bump your hand on the side. And you can go around,
making it all beautiful. Oh, so pretty. Love it, beautiful. Now there is my tiramisu,
ready to serve and enjoy all to myself. Alright I’m gonna go for a corner piece. Ooh, the first piece is always
the hardest piece to get out. Yes, look at that. Look at that, so amazing. You could see the layers
of cake, the espresso, the creaminess and the
cocoa dusting on top. Beautiful, beautiful dessert. Alright, taste test. Oh so soft. Umm, umm, umm, umm, umm. Oh that is just, yes, umm. This is a real treat. I love how tiramisu isn’t
too sweet of a dessert. It’s got the lovely sweet light
cake but the espresso sauce in there adds a little bit
of bitterness, coffee flavor. And then it’s got that gorgeous
smooth delicious cream. Amazing, delicious vegan all the way. So delicious. If you are up for making a
dessert that’s a little bit more complicated like this
one, you should definitely give it a try. Or if it’s a special occasion,
this is a great dessert because you can make it ahead of time. Just dust it with cocoa
just before serving and everyone will be wowed. I’m actually gonna bring
this to my parents’ house this weekend for Mother’s Day. Yes, I’m bringing my mom
a partially eaten tiramisu for Mother’s Day. I’m a terrible daughter. And I know if you were just
watching this video on the day it was released, Mother’s
Day has long since passed. But I filmed this video
ahead of time for you because I’m traveling to Vancouver
and the day this video gets released is the very day after my return from Vancouver. So stay tuned for next week
because I’m going to be doing a what I ate in
Vancouver as a vegan video. Fun. I hope you enjoyed this video. And if you do, be sure to let me know by leaving a like and
don’t forget to subscribe for another fuss free
vegan video next week. Although this video wasn’t that fuss free. I admit it, but you know,
it’s delicious and vegan, so. You win some, you lose some. (laughs) I’ll see you next week. Bon appetegan. (slow rock music) Okay so let’s get to
making vegan tiramisu. Ooh ooh, I don’t know why I’m doing this but hey it’s happening.