Sweet fluffy sponge cake + liqueur spiked espresso sauce + fluffy clouds of cashew coconut cream= pure blissful heaven.
Servings: 18 servings (makes one cake)
For the ladyfingers cake:
- 2 1/2 cup(s) all-purpose flour (enough to make 24 cupcakes or a 2-layer 9" cake), see instructions
- 1 1/2 cup(s) white sugar
- 2 teaspoon(s) baking soda
- 1 teaspoon(s) salt
- 1 1/3 cup(s) plant-based milk (such as oat or soy)
- 2/3 cup(s) light oil (such as canola or vegetable)
- 1/4 cup(s) lemon juice
- 1 tablespoon(s) vanilla extract
For the espresso sauce:
- 4 shot(s) espresso (or very very strong coffee)
- 2 tablespoon(s) coffee liqueur
For the cream layer:
- 1 cup(s) raw cashews
- 1/2 cup(s) plant-based milk (such as soy or almond)
- 3 tablespoon(s) agave or maple syrup
- 1 teaspoon(s) vanilla extract
- 1 14oz can(s) premium coconut milk or coconut cream , chilled in the fridge overnight
- 1 tablespoon(s) cocoa powder
To make the ladyfingers:
- Preheat your oven to 350F (180C). Lightly greased 9" square baking pans.
- Inn a large bowl whisk together the flour, sugar, baking soda, and salt. Add the plan-based milk, oil, lemon juice, and vanilla and gently mix to combine. Don't overmix the batter, it's ok if there are still lumps. Evenly divide batter among the cake pans. Bake for 22 - 28 minutes until lightly golden and a toothpick comes out clean in the center.
- Let the cakes cool completely then slice into fingers about 1" wide. You should get about 18 to 20 fingers out of each pan.
To make the espresso sauce:
- Add the espresso and coffee liqueur to a measuring cup, and fill with water until you have 3/4 cup of liquid.
To make the cream layer:
- First, soften the cashews by putting them in a medium pot and covering with water. Boil for about 10 minutes until the cashews are tender. Drain and rinse with cold water.
- Add the cashews to a blender along with the non-dairy milk, agave, and vanilla extract. Blend until completely smooth stopping to scrape down the sides as needed.
- Open the can of well-chilled premium coconut milk and scrape out just the hardened coconut cream leaving behind any coconut water. Add the cream to a mixing bowl and beat until it softens and becomes fluffy. Lightly fold in the cashew mixture. If not using right away, store in the fridge until ready to use.
To assemble the tiramisu:
- In an 8″ x 12″ or 9″x 9″ dish tightly line up the ladyfingers in a single layer. Spoon over half of the espresso sauce then spread over the cream mixture. Repeat with another layer of ladyfingers, the remaining espresso sauce and remaining cream. (You might have several ladyfingers left over which makes perfect treats for eager snackers or for dipping into coffee.) Cover and put in the fridge to set for a minimum of 3 hours or overnight.
- Put the cocoa powder in a fine sieve and sprinkle over the top of the tiramisu. Store any leftover tiramisu in the fridge.
For the whipped coconut it's important to buy coconut cream or premium coconut milk. Not all coconut milks are alike. To tell if your coconut milk is rich enough, do the shake test, shake it and listen. If lots of liquid is sloshing around, that’s not a good brand for this recipe. If you hear no liquid or very little liquid then it’s probably higher in fat and would work well. One reliable brand is Thai Kitchen Premium Coconut Milk. Soy-Free: To keep this recipe soy-free, choose almond or oat milk rather than soy milk.
Serving: 1serving (recipe makes 18 servings) | Calories: 251kcal | Carbohydrates: 33g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 66mg | Potassium: 105mg | Fiber: 1g | Sugar: 18g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 1mg