Nike Schiavo
Masterstudent Biotechnology You encounter all the flavours of the world in our WUR community. Master’s student of Biotechnology Nike Schiavo (27), from Italy, shares a recipe for vegan tiramisu.
‘When I was younger, my mum’s best dessert was tiramisu. Her version had way more cream than biscuits. When I went vegan, I stopped eating tiramisu, until I found a vegan recipe. I decided to change it a bit to make it as similar as possible to my mum’s version, so every time I make it, it reminds me a little of my childhood and my mum.’
Ingredients for 8 people:
- 300g cashew nuts
- 310g plant-based milk
- A few drops of vanilla extract
- 320g condensed coconut milk
- Unsweetened cocoa powder (garnish)
- Tea biscuits
- Coffee brewed in a Moka pot
Preparation
- Boil the cashews for 15 minutes until tender. Drain and rinse in cold water.
- Put the cashews, plant-based milk and a few drops of vanilla extract in a blender. Blend until smooth.
- Add the condensed coconut milk to the cashew mixture to get a rich and creamy texture.
- Brew coffee using a Moka pot. Dip the biscuits one by one in the freshly made coffee and place them in a casserole dish until you have a complete layer.
- Cover the biscuits with a generous amount of the cashew and coconut milk cream.
- Repeat the process by adding another layer of dipped biscuits followed by another layer of the creamy mixture.
- Put the tiramisu in the fridge for at least 3 hours so the flavours can blend and the dessert set.
- Before serving, sprinkle a generous amount of unsweetened cocoa powder on top.
Buon appetito!
