Espresso tiramisu coffee dessert enters like heels clicking, bold, creamy, and unapologetically caffeinated.
This vegan beauty mixes drama, dessert, and espresso without asking permission.
It’s coffee pretending to be classy cake, and honestly, it succeeds.
Espresso Tiramisu Coffee Dessert Recipes
A vegan espresso tiramisu-style coffee dessert layered with soaked biscuits, creamy plant mascarpone, and cocoa elegance.
Ingredients
- Strong espresso cooled: 1 cup
- Vegan ladyfinger biscuits or digestive biscuits: 16 pieces
- Cashew cream thick: 1 cup
- Coconut cream chilled: ½ cup
- Maple syrup: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Cocoa powder unsweetened: 2 tablespoons
- Almond milk for soaking: 2 tablespoons
- Instant coffee powder optional boost: ½ teaspoon
Instructions
- Whisk cashew cream, coconut cream, maple syrup, and vanilla until smooth.
- Mix espresso with almond milk and instant coffee powder.
- Dip biscuits quickly into espresso mixture.
- Arrange soaked biscuits in a dish base.
- Spread half the cream evenly.
- Repeat biscuit and cream layers once more.
- Sift cocoa powder generously on top.
- Chill for at least two hours before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 310 kcal
- Total Fat: 18.6 g
- Saturated Fat: 9.8 g
- Carbohydrates: 30 g
- Fiber: 3.1 g
- Protein: 6.4 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Calcium: 14%
- Magnesium: 12%
- Iron: 10%
- Potassium: 9%
- Vitamin E: 11%
Additional Notes / Tips to Enhance the Flavor
- Chill overnight for deeper flavor confidence.
- Add dark chocolate shavings if restraint isn’t your thing.
- Serve cold, dramatic, and preferably after dinner arguments.
