Listen up, and listen good, because I’m about to shatter everything you thought you knew about desserts with something that’ll rock your taste buds to the core. I know it, you know it, we’re not here to play games—we’re here for the win, for the best of the best, and I’ve just tasted something that makes other desserts look like amateurs. I’m talking about a vegan strawberry tiramisu that’s not just good, it’s out of this world.
This isn’t your grandma’s traditional tiramisu—no, sir. We’re ditching the espresso and throwing in a twist that’ll make your head spin: strawberries, my friends, fresh, ripe strawberries that’ll tango with your taste receptors like they own the place. And the best thing about it? It’s vegan. That’s right. This powerhouse punches way above its weight class, making it a champion for both your health and your tastebuds.
Now let me break it down for you. We’re starting with 400 grams of the juiciest strawberries you can lay your hands on—they’ve got to be fresh because we don’t play with second-rate ingredients here. You add that strawberry artillery with 4 tablespoons of strawberry goodness into your arsenal.
But we need some sweetness to compliment those berries, right? That’s where the 70 grams of sweetened condensed coconut milk comes in—smooth like silk and sweet like victory. Mixed up with a tactical 2 tablespoons of lemon juice, this trifecta is a force to be reckoned with.
Now, grab 400 grams of vegan cream cheese—because who said indulgence has to be sinful? We’re creating a masterpiece that’s going to dominate the art of flavor without compromise. That’s strategy, my friends.
For the secret weapon: lightning strikes with 120 grams of cane sugar, a sprinkle of cornstarch to hold down the fort, and the exotic elegance of one vanilla pod that’s about to elevate this dish to legendary status.
And don’t forget the snacks, the foundation of any tiramisu—1/2 batch of vegan ladyfingers. Those bad boys are about to soak up all the glory and provide the texture that sets this tiramisu apart from the crowd.
Finally, the dairy—or should I say non-dairy—flourish. Because we’re crowning our creation with 700 grams of coconut whipping cream, whipped to perfection, to make this dessert not just a treat but an experience. An experience that’ll take you soaring to new heights, a smooth, cloud-like texture that melts in your mouth and transports you straight to heaven.
Guys, when you whisk all of these champions together, you’ve got more than just a dessert—you’ve got a statement. It’s a declaration that says, “Hey, we’re going all-in. We’re not just tasting the sweet life—we’re devouring it, bite by legendary bite.”
So, if you don’t believe me, whip this up, take that first spoonful, and tell me I’m wrong. Because I guarantee, one taste, and you’ll be hooked. You’ve had desserts, but you’ve never had anything like this vegan strawberry tiramisu. So go ahead, try it, and get ready to be sent straight to dessert heaven.
Summarized steps
Ingredients
Strawberry Tiramisu (vegan)
Produce
400 g Strawberries, fresh
4 tbsp Strawberry
Canned goods
70 g Coconut milk, sweetened condensed
Condiments
2 tbsp Lemon juice
400 g Vegan cream cheese
Baking & spices
120 g Cane sugar
1 1/2 tbsp Cornstarch
1 Vanilla pod
Snacks
1/2 batch Ladyfingers, vegan
Dairy
700 g Coconut whipping cream
Liquids
50 ml Water
Instructions
* Prepare the vegan ladyfingers if using.
Strawberry Confit
* Wash the strawberries well and remove the tops. Place the strawberries in a saucepan with the sugar and lemon juice and place on medium heat. Simmer for 12-15 minutes until bubbling. Check the strawberries are down by piercing once with a fork, it should be soft but firm anough to hold its shape.
* Pass the mixture through a fine-mesh sieve to separate the strawberries from the strawberry syrup.
* In the same saucepan, whisk together the cornstarch and water until smooth without lumps. Pour the strawberry syrup into the pan and whisk to combine Place back on medium heat and cook for 3 minutes until the mixture has thickened, whisking continuously to prevent it from burning to the bottom of the pan.
* Remove from the heat and stir the strawberries into the thickened syrup. Set aside to cool to room temperature for about 20 minutes.
Vegan Mascarpone
* Add the coconut whipping cream to a medium bowl and whisk for a couple of minutes using an electric mixer until light and fluffy. You can use a regular whisk if needed, it will just take a little longer to whisk up.
* Scrape the seeds from the inside of the vanilla pod (if using) and add them to a separate large bowl with the vegan cream cheese, and sweetened condensed coconut milk. Whisk until the mixture is smooth.
* Fold the whipped coconut cream into the vegan cream cheese mixture using a rubber spatula. Refrigerate the mixture until ready to use. Then transfer the mascarpone into a piping bag fitted with a round nozzle.
Assembling the tiramisu
* Take enough ladyfingers to create 2 layers in an 8×8″ dish and cut them to size if needed. Arrange one layer of cookies in the base of the dish and use a pastry brush or spoon to brush/spoon some of the strawberry confit on top of them. Pipe a layer of vegan mascarpone on top. Followed by another layer of ladyfingers.
* Spoon the strawberry confit over the second layer of ladyfingers, including some of the whole strawberries. Pipe the remaining mascarpone on top and dust with strawberry powder.
* Place the tiramisu in the fridge to set for 2 hours before serving.
Storage instructions
* Place in an airtight container and refrigerate. The quality is best if eaten in the first two days.
Notes
* Strawberry tiramisu with alcohol: Add 2-3 tablespoons of amaretto, rum, or strawberry liquor to the strawberry mixture before cooking. You can also simplify the recipe further by using storebought vegan cookies and strawberry jam or strawberry puree in place of the homemade ladyfingers and strawberry confit. If you don’t have access to strawberry powder, you can garnish the tiramisu with sliced strawberries before serving.
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Source Addicted to dates
I've just tasted something that makes other desserts look like amateurs.
This blew me away
