Tiramisù is such a famous dessert that it becomes very difficult to reproduce it in a Vegan version without comparing it to the one made with the original ingredients.

After several attempts, I finally found an interpretation that I’m glad to offer to my guests. I really hope you enjoy it.

The TIRAMISU’ I propose has a layer of soft sponge cake soaked in Coffee; Custard with the addition of Cream; dark chocolate flakes and finally the inevitable dusting of Cocoa.


Recipe: Medium-Easy (for about 8/10 people)



– 20 gr. Dark Chocolate
– Cocoa
– Coffee (beverage) * About 2 cups


– 140 gr. Flour 0 (high protein)
– 50 gr. Sugar
– 40 gr. Hazelnut flour
– 100 gr. Soy drink
– 5 gr. Apple vinegar
– 60 gr. Corn oil
– 15 gr. Yeast
– 125 gr. White Soy Yogurt


– 600gr. Soy drink
– 60 gr. Soy butter
– 18 gr. Flour
– 42 gr. Cornstarch
– 90 gr. Sugar
– 200 gr. Soy whipped cream



In a bowl pour the FLOUR, SUGAR and HAZELNUT FLOUR. Meanwhile, preheat the oven to 180°C (356°F). In a glass combine the SOY BEVERAGE with APPLE VINEGAR and let it sit and mix for a couple of minutes. Add the Soy Beverage /Vinegar curd to the dry ingredients, taking care to mix with a whisk. Then incorporate the CORN OIL, the YOGURT and finally, stirring vigorously, the YEAST.

Spread the mixture evenly on a tray, keeping a height of about 1 cm. Bake at 180°C (356°F) for about 12 minutes (depending on the ovens).


Whip the SOY CREAM (Semi-Set consistency) and keep it in the fridge. In a saucepan heat 500 grams of SOY BEVERAGE with SOY BUTTER, SUGAR. Mix with a whisk. In a separate bowl, sieve the CORN FLOUR and STARCH, add the remaining 100 gr. of SOY BEVERAGE, making sure to mix with a whisk to avoid the formation of lumps (to avoid any problem, pass the mixture through a mesh strainer).

Pour the flour diluted in the saucepan, just before it begins to boil. Mix well with the whisk and continue to cook for about 3 to 4 minutes.

Pour the cream into a bowl and let it cool (I personally do not use cling film on hot food, so to avoid the formation of the skin, place the cream in a cold steel container, then place the container into a bowl of cold water, stirring until the cream cools … In this way, the cream will become slightly sticky and will be excellent for its intended use.


Prepare the COFFEE and let it cool.


When all parts of the cake are ready, put a layer of Sponge cake in a baking dish and soak it with Coffee. Pour part of the cream (about half) and cover with chocolate flakes. Put another layer of Sponge cake, add the coffee and cover with the rest of the cream. Level and sprinkle with Cocoa through a fine mesh sieve.



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